These grilled smoked hot wings are wonderful and delicate! Serve with blue cheese dressing and celery sticks.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
Ingredients
- 1 tablespoon kosher salt
- 1 ½ teaspoons ground black pepper
- 1 ½ teaspoons Cajun seasoning
- 2 ½ pounds chicken wings
- ⅔ cup hot pepper sauce (such as Frank’s RedHot®)
- ½ cup butter
- 1 ½ tablespoons white vinegar
- ½ teaspoon Worcestershire sauce
- ⅛ teaspoon garlic powder
- 1 pinch salt to taste
Instructions
- Heat a smoker to 225 degrees F (110 degrees C) according to the manufacturer’s directions.
- To make the dry rub: Mix 1 tablespoon salt, pepper, and Cajun seasoning in a small bowl; sprinkle over chicken wings.
- Place chicken wings, unstacked, onto wire racks. Place the racks into the smoker. Add wood chips according to the manufacturer’s directions; smoke chicken wings in the preheated smoker for 1 hour.
- To make the sauce: Combine hot pepper sauce, butter, vinegar, Worcestershire sauce, garlic powder, and salt in a small saucepan over low heat. Cook, stirring often, until butter is melted and sauce is smooth; set aside.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Transfer smoked wings to a large bowl; stir in 1/2 of the sauce until wings are evenly coated.
- Cook wings on the preheated grill until skin is browned and crispy, about 4 to 5 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer to a large bowl and stir in remaining sauce until wings are well coated.
- I like to use hickory wood, but you can use whatever you have.
- Nutrition data for this recipe includes the full amount of dry rub and sauce. The actual amount of dry rub and sauce consumed will vary.
Nutrition Facts
| Calories | 209 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 0 g |
| Protein | 10 g |
| Saturated Fat | 9 g |
| Sodium | 1435 mg |
| Sugars | 0 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I used salt and pepper and 2 tablespoons of McCormicks Montreal Chicken Seasoning plus 2 tablespoon of olive oil and used that for a marinade , 1 hour in the fridge. It is a quick and easy way to delicious wings. I split the wings into flats and drumettes! I loved the crispy skin! I poured the hot sauce on half of the 40 wings so my wife can enjoy without the heat! She enjoyed the wings too! So with or without sauce the are tasty and crispy !! I used a gas grill with wood chips in aluminum foil and preheated the grill. I left them smoking for the full hour and then added another smoke chips foil packet. Then another 20 minutes to ensure they were done. I followed the rest of the recipe and laid the wings out on the grill to ensure crispy hot wings! I did add
Way too salty but might have been my fault as I used regular salt instead of kosher. I still think they would be too salty. Great way to actually cook them though
really tough to get the crispy skin,
BEST. WINGS. EVER. I just made these tonight and WOW, the flavour is amazing. I doubled the recipe and used The Keg Cajun seasoning. Even though I love salty foods, I found these on the salty side and would reduce the amount of salt pending on the Cajun seasoning you use. Other than that, I would not change a thing. I ended up using a hardwood blend of pellets as that was what I had in my smokers hopper.
The double cooked wings are amazing! My wife appreciates a good dry wing rather than the moist and tender wings that normally come out of the smoker. Easy to scale back the heat too.
These wings were delicious. I used about 1/2 the salt which is just my preference and added about a tsp of baking powder to the rub. The baking powder helps to make them extra crispy. My husband ate them with the sauce and I liked them better without. A keeper!
This is exactly how I do my wings. Smoked then the sauce. I really like the small addition of the worstershire and something I have not done, finishing up on the grill for a crispy finish. Because of this, I’m going 5 stars here. I do think this recipe is too light on the butter & garlic, but this recipe still rocks. All in all, great job!
Fantastic recipe! Used a Cameron’s Stovetop Smoker for the first time and it was super easy. I added more Cajun seasoning and cut the salt to half based on some of the reviews and the taste was perfect. The sauce was AMAZING. Next time I think I’ll smoke them a bit longer as the larger pieces were a little underdone. But truly a winning recipe!! Thanks for sharing!
Fantastic wings. I smoked them for about 2 hours with apple instead of hickory. But the sauce is amazing. Definitely a keeper!
Made this yesterday and loved it, I really love having a lot of sauce on my wings. With this recipe it is not necessary and I always want to do my own grilled wings.
Very easy to follow and wings were amazing! I will definitely make again!
The best smoked wings ever! I will definitely make again.
These were a big hit! I couldn’t help but modify the recipe a bit…I used smoked paprika in place of the Cajun seasoning, and I added a bit of garlic powder to the dry rub. I also brushed the wings with honey after I put them in the smoker. I used my Big Green Egg. They were delicious!
Even though I didn’t get much of a smoke flavor, the great tasting rub and sauce made these wing delicious. Moist on the inside and crispy on the outside with just a hint of heat. I will try this next time by skipping the smoking step and cook the wings completely on the grill.
I loved these wings! Great flavor. I used Walker & Son’s Slap Ya Mama cajun seasoning. I cut back on the salt somewhat because the cajun seasoning has plenty in it. Followed the rest of the recipe to the letter and they were spectacular. I smoked them in an electric smoker for just over an hour. Then I grilled them on my Akorn. Will be making these from now on.
This recipe was amazing! I made them on the big green egg and smoked them at 225 for an hour on the grid with the plate setter legs up. Tossed them in the sauce, removed the plate setter and warmed the egg up to 350. Put them back on the grid for 5 min a side. The skin was crispy and the flavor was delicious!
Used margarine & chicken fat instead of butter
great recipe! came out a little salty for me though so I will be reducing that in the dry rub.
I used my Traeger pellet smoker. To adapt this recipe for that cooker, start with the 225 degree setting and crank it up to 350 once you add the hot sauce. I also used my own dry rub (DGD) consisting of brown sugar, paprika and spices.
absolutely delicious!
Tastes great! It is spicy. But very good!