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Smoked Cajun Chicken Wings

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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.

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  • 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

  • 1

    Rub: In a small bowl, mix together baking powder, paprika, garlic powder, onion powder, thyme, oregano, cumin, salt, pepper and cayenne.

    • 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

  • 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 Pound chicken wings, flats and drumettes separated

  • 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.

    : 180 ˚F

  • 5

    Smoke wings for 30 minutes.

    : 180 ˚F

  • 6

    After 30 minutes, increase grill temperature to 350℉ and roast for 45 to 50 minutes.

    : 350 ˚F

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    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.

    • 1/4 Cup butter

    • 1/4 Cup Louisiana-style hot sauce

    • 1 Tablespoon Worcestershire sauce

  • 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!