Traeger Smoked Chicken Wings: A Spicy Cajun Delight

Cajun smoked chicken wings are a delicious way to enjoy a savory, spicy treat that combines the flavors of the South with the smoky goodness of a grill. Here’s a step-by-step guide to creating these mouthwatering wings, ensuring you achieve the perfect blend of heat and smokiness.

Ingredients

For the 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

For the Wings:

• 3 Pounds chicken wings, flats and drumettes separated
• 1/4 Cup unsalted butter (1/2 stick)
• 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)

Instructions

1. Prepare the Rub: In a small bowl, mix together baking powder, paprika, garlic powder, onion powder, thyme, oregano, cumin, salt, black pepper, and cayenne.

2. Season the Wings: Pat the chicken wings dry with paper towels. Place the wings in a large bowl and sprinkle with the rub, tossing to coat evenly.

3. Refrigerate: 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. Prepare the Grill: When ready to cook, set the grill temperature to 180℉ and preheat with the lid closed for 15 minutes.

5. Smoke the Wings: 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 at 180℉.

6. Increase the Temperature: Increase the grill temperature to 350℉ and continue roasting until the wings are crisp and the internal temperature reaches 165-180°F, about 45-50 minutes.

7. Prepare the Sauce: 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.

8. Coat the Wings: Transfer the wings to a large bowl. Add the sauce and toss to thoroughly coat.

9. Serve: Transfer the wings to a platter and serve immediately with carrot sticks, celery sticks, and blue cheese or ranch dressing for dipping. Enjoy!

Tips for Perfect Wings

• Dry the Wings Thoroughly: Removing moisture from the wings helps the rub stick better and creates a crispier skin.
• Refrigerate Uncovered: Letting the wings air-dry in the fridge helps the skin dry out further, resulting in a crisper finish.
• Use a Meat Thermometer: Ensuring the wings reach an internal temperature of 165-180°F guarantees they are cooked through and safe to eat.

Conclusion

Cajun smoked chicken wings are a perfect blend of smoky, spicy, and savory flavors. This recipe, inspired by Dan Patrick's preferred method, is sure to impress your guests at any gathering. Enjoy the process of making these wings and savor every bite!