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Cajun SmokedChicken Wings

Difficulty 3/5
|
Prep time 20 mins

Cook time 80 mins
|
Serves 6-8

Hardwood Apple

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

Rub

1 tbsp baking powder

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp dried thyme

1/4 tsp dried oregano

1/4 tsp cumin

1/4 tsp kosher salt

1/4 tsp black pepper, freshly ground

1/8 tsp cayenne pepper

3 lb chicken wings, cut into drumettes and flats

Sauce

1/4 cup butter

1/4 cup Louisiana-style hot sauce

1 tbsp Worcestershire sauce

Preparation

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, start Traeger on Smoke with lid open until fire is established (4-5 minutes). Preheat with lid closed, 10 to 15 minutes.

Smoke wings for 30 minutes. After 30 minutes, increase temperature to 350 degrees F and roast for 45 to 50 minutes.

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!

Follow along as we give you a recipe each day this week from The Dan Patrick Show Game Day Recipes eBook.

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Reviews

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Nixa
  • Missouri
Best Wings
Best wings I've ever personally made. The rub is perfect and the sauce caps it off right off the Traeger. I used Cherry because it's what i had and turned out great
 
 
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Shreve
  • Ohio
Loved it
Used this recipe for the rub and cooking directions. The wings came out awesome. I also used the suace recipe for part of the batch and a BBQ recipe for the other half. The BBQ recipe was awesome that I found and it went great with these wings and rub.
 
 
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  • Colorado
Really good
These were a hit. I didn't refrigerate overnight but instead I finished them off on the grill to crisp them up. Grilling after smoking is the best way to avoid rubbery skin IMO.
 
 
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