Traeger Kitchen
Smoked Cajun Chicken Wings
Prep Time
5
Minutes
Cook Time
1
Hours
Serves
6 - 8
People
Effort
What's this?
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.
Ingredients
1 Tablespoon baking powder
1 Teaspoon paprika
1/2 Teaspoon garlic powder
1/2 Teaspoon onion powder
1/2 Teaspoon dried thyme
1/4 Teaspoon dried oregano
1/4 Teaspoon cumin
1/4 Teaspoon kosher salt
1/4 Teaspoon freshly ground black pepper
1/8 Teaspoon cayenne pepper
3 Pound chicken wings, flats and drumettes separated
1/4 Cup butter
1/4 Cup Louisiana-style hot sauce
1 Tablespoon Worcestershire sauce
Steps
1
Rub: In a small bowl, mix together baking powder, paprika, garlic powder, onion powder, thyme, oregano, cumin, salt, pepper and cayenne.2
Rinse chicken wings and pat dry with paper towels. Place wings in a large bowl and sprinkle on rub, tossing to evenly coat.3
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.4
When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.5
Smoke wings for 30 minutes.6
After 30 minutes, increase grill temperature to 350℉ and roast for 45 to 50 minutes.7
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.8
Reduce heat to low and keep warm until the wings are done cooking.9
Transfer wings to a large bowl. Add sauce and toss to thoroughly coat wings.10
Transfer to a platter and serve immediately with carrot sticks, celery sticks, blue cheese, ranch or desired dipping sauces. Enjoy!