Dan Patrick, the man behind The Dan Patrick Show, picks these Cajun wings for the top of his roster. Cayenne pepper and Louisiana-style hot sauce grant out-of-this-world flavor and heat that’ll have you licking every last finger.
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Rub: In a small bowl, mix together baking powder, paprika, garlic powder, onion powder, thyme, oregano, cumin, salt, pepper and cayenne.
Rinse chicken wings and pat dry with paper towels. Place wings in a large bowl and sprinkle on rub, tossing to evenly coat.
Set a wire rack inside an aluminum foil lined baking sheet. Arrange wings in a single layer leaving a little space between each wing. Place baking sheet with wings in refrigerator for 8 hours to overnight.
When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.
Smoke wings for 30 minutes.
After 30 minutes, increase grill temperature to 350℉ and roast for 45 to 50 minutes.
While wings are on the grill, combine butter, hot sauce and Worcestershire sauce in a small sauce pan. Bring to a simmer over medium heat and cook until combined.
Reduce heat to low and keep warm until the wings are done cooking.
Transfer wings to a large bowl. Add sauce and toss to thoroughly coat wings.
Transfer to a platter and serve immediately with carrot sticks, celery sticks, blue cheese, ranch or desired dipping sauces. Enjoy!
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