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Smoked Cajun CHICKEN WINGS

Difficulty 3/5
|
Prep time 8 hrs

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, set temperature to 180℉ and preheat, lid closed for 15 minutes.

Smoke wings for 30 minutes. Then increase temperature to 350℉ and roast for 45 to 50 minutes.

While wings smoke, heat over medium heat the butter, hot sauce, and worcestershire sauce in a saucepan until everything is combined. Reduce heat to low to 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!

*Cook times will vary depending on set and ambient temperatures.

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