By Traeger Kitchen
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|
|1/2 Teaspoon||garlic powder|
|1/2 Teaspoon||onion powder|
|1/2 Teaspoon||dried thyme|
|1/4 Teaspoon||dried oregano|
|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||(1/2 stick) unsalted butter|
|1/4 Cup||Louisiana-style hot sauce|
|1 Tablespoon||Worcestershire sauce|
|Carrot sticks, for serving|
|Celery sticks, for serving|
|Blue cheese or ranch dressing, for serving|
Make the rub: In a small bowl, mix together baking powder, paprika, garlic powder, onion powder, thyme, oregano, cumin, salt, black 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
Make the wings: Pat the chicken wings dry with paper towels. Place wings in a large bowl and sprinkle with the rub, tossing to coat evenly.
3 Pound chicken wings, flats and drumettes separated
Line a rimmed baking sheet with foil and set a wire rack on top. Arrange the wings in a single layer on the rack, leaving a bit of space between each wing. Refrigerate, uncovered, for 8 hours, or up to overnight.
When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes.
180 ˚F / 82 ˚C
Place the wings directly on the grill grates. Insert the probe into the center of a wing, avoiding the bone. Close the lid and smoke the wings for 30 minutes.
180 ˚F / 82 ˚C
Increase the grill temperature to 350℉ and continue roasting until the wings are crisp and the internal temperature reaches 165-180°F, 45-50 minutes.
350 ˚F / 177 ˚C
165 ˚F / 74 ˚C
Meanwhile, combine the butter, hot sauce, and Worcestershire sauce in a small saucepan. Bring to a simmer over medium heat on the stovetop. Cook, stirring, until combined. Reduce heat to low and keep warm until the wings are finished cooking.
1/4 Cup (1/2 stick) unsalted butter
1/4 Cup Louisiana-style hot sauce
1 Tablespoon Worcestershire sauce
Transfer the wings to a large bowl. Add the sauce and toss to thoroughly coat.
Transfer the wings to a platter and serve immediately with carrot sticks, celery sticks, and blue cheese or ranch dressing for dipping. Enjoy!
Carrot sticks, for serving
Celery sticks, for serving
Blue cheese or ranch dressing, for serving