YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
“If you think you can handle the heat, bring on a heaping plate of these spicy grilled Cajun Chicken Wings.” Our friend Brad from Chiles & Smoke grilled up these wings on his Yoder Smokers Flat Top charcoal grill, and shared his recipe with us. “These bad boys bring together the smoky goodness of grilling, a tongue-tingling spice level, and a buttery coat of Cajun buffalo sauce. Leave your white shirt in the closet, grab your napkins, and dive into this saucy pile of grilled wings!” Thanks, Brad!
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Recipe from @chilesandsmoke on Instagram
https://www.instagram.com/chilesandsmoke/
INGREDIENTS
- 2 pounds of chicken wings
- 2 teaspoons oil
- 2 tablespoons Cajun dry rub
- 1/2 cup unsalted butter
- 1/2 cup Louisiana-style hot sauce
- 1 tablespoon Worcestershire sauce
INSTRUCTIONS
- Season the chicken wings. Place the wings in a resealable plastic bag and pour the oil in. Mix the wings to make sure they are completely coated with the oil. Add in the spices and repeat, making sure the wings are fully coated with color from the spices. Place in the fridge for at least 2 hours, up to overnight.
- Preheat a grill or smoker for indirect cooking at 350°F. Remove the wings from the fridge and allow them to warm up at room temperature as the grill heats up. If using a charcoal grill, add some mesquite wood chunks or chips for an added smoke flavor.
- Place the wings on the grill away from the heat to cook them indirectly. Close the lid and allow them to cook for about 30 minutes undisturbed. Check on the wings and rotate them as needed, making sure they cook evenly. Continue to cook this way for another 15-20 minutes or so until the wings reach 165°F.
- Prepare the Cajun buffalo sauce. Melt the butter in a saucepan over medium heat. Once melted, remove the pan from the heat and whisk in the hot sauce and Worcestershire sauce, making sure it’s mixed well and thickened. Set aside.
- Move the wings over the coals directly to crisp them. Cook and flip the wings until they are about 180-185°F and crispy on the outside. If using a pellet smoker, increase the heat to 400-425°F for this step.
- Sauce the wings and serve. Toss or dunk the wings in the hot sauce and serve while warm.
“If you think you can handle the heat, bring on a heaping plate of these spicy grilled Cajun Chicken Wings.” Our friend Brad from Chiles & Smoke grilled up these wings on his Yoder Smokers Flat Top charcoal grill, and shared his recipe with us. “These bad boys bring together the smoky goodness of grilling, a tongue-tingling spice level, and a buttery coat of Cajun buffalo sauce. Leave your white shirt in the closet, grab your napkins, and dive into this saucy pile of grilled wings!” Thanks, Brad!
—
Recipe from @chilesandsmoke on Instagram
https://www.instagram.com/chilesandsmoke/
INGREDIENTS
- 2 pounds of chicken wings
- 2 teaspoons oil
- 2 tablespoons Cajun dry rub
- 1/2 cup unsalted butter
- 1/2 cup Louisiana-style hot sauce
- 1 tablespoon Worcestershire sauce
INSTRUCTIONS
- Season the chicken wings. Place the wings in a resealable plastic bag and pour the oil in. Mix the wings to make sure they are completely coated with the oil. Add in the spices and repeat, making sure the wings are fully coated with color from the spices. Place in the fridge for at least 2 hours, up to overnight.
- Preheat a grill or smoker for indirect cooking at 350°F. Remove the wings from the fridge and allow them to warm up at room temperature as the grill heats up. If using a charcoal grill, add some mesquite wood chunks or chips for an added smoke flavor.
- Place the wings on the grill away from the heat to cook them indirectly. Close the lid and allow them to cook for about 30 minutes undisturbed. Check on the wings and rotate them as needed, making sure they cook evenly. Continue to cook this way for another 15-20 minutes or so until the wings reach 165°F.
- Prepare the Cajun buffalo sauce. Melt the butter in a saucepan over medium heat. Once melted, remove the pan from the heat and whisk in the hot sauce and Worcestershire sauce, making sure it’s mixed well and thickened. Set aside.
- Move the wings over the coals directly to crisp them. Cook and flip the wings until they are about 180-185°F and crispy on the outside. If using a pellet smoker, increase the heat to 400-425°F for this step.
- Sauce the wings and serve. Toss or dunk the wings in the hot sauce and serve while warm.
