Skip to Main Content
  • Grill now, pay later. Rates as low as 0% APR financing with Affirm.  |Shop Now
Smoked Cajun Chicken Wings

Smoked Cajun Chicken Wings

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.

Prep Time

5 Minutes

Cook Time

1 Hours




How many people are you serving?


Activating this element will cause content on the page to be updated.
Units of Measurement:
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 (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 / 82 ˚C

    Super Smoke

  • 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.

    180 ˚F / 82 ˚C

    Super Smoke

  • 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 / 177 ˚C

    165 ˚F / 74 ˚C

  • 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

My Notes

In order to add notes for this recipe, you must log in or create an account.

Your Cart