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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 flavour and heat that’ll have you licking every last finger.

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Rub

  • 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

Wings

  • 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

  • 1

    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

  • 2

    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

  • 3

    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.
  • 4

    When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes.

    180 ˚F

  • 5

    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.
  • 6

    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

    160 ˚F

  • 7

    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

  • 8

    Transfer the wings to a large bowl. Add the sauce and toss to thoroughly coat.
  • 9

    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

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