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Grilled Cajun Chicken Wings with Spicy Hot Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 3 reviews
  • Author: Lora
  • Prep Time: 15 minutes (plus 2 hours to overnight marinating)
  • Cook Time: 50 minutes
  • Total Time: 2 hours 15 minutes to overnight (including marinating)
  • Yield: 2 servings
  • Category: Appetizer
  • Method: Grilling
  • Cuisine: Cajun

Description

This recipe for Grilled Cajun Chicken Wings delivers smoky, spicy, and crispy chicken wings infused with bold Cajun flavors. Seasoned with a Southwest Cajun dry rub, marinated, and cooked indirectly on the grill before finishing over direct heat for perfect crispiness, these wings are tossed in a buttery, tangy Cajun buffalo sauce. Ideal for game day or a flavorful appetizer.

Ingredients

Chicken Wings

  • 2 pounds chicken wings
  • 2 teaspoons oil
  • 2 tablespoons Southwest Cajun dry rub

Cajun Buffalo Sauce

  • 1/2 cup unsalted butter
  • 1/2 cup Louisiana-style hot sauce
  • 1 tablespoon Worcestershire sauce

Instructions

  1. Season the chicken wings: Place the chicken wings in a resealable plastic bag and add the oil. Mix thoroughly to coat all the wings with oil. Add the Southwest Cajun dry rub to the bag and mix again until wings are evenly covered with the spices. Seal the bag and refrigerate for at least 2 hours, or up to overnight, to allow the flavors to penetrate the meat.
  2. Preheat the grill: Prepare your grill or smoker for indirect cooking at 350°F. If using a charcoal grill, add mesquite wood chunks or chips for enhanced smoky flavor.
  3. Warm up the wings: Remove the wings from the refrigerator and let them come to room temperature while the grill heats up. This ensures even cooking.
  4. Cook wings indirectly: Arrange the wings on the grill away from direct heat to cook them indirectly. Close the lid and allow them to cook undisturbed for about 30 minutes. Check and rotate the wings as needed to ensure even cooking. Continue cooking for an additional 15-20 minutes until the internal temperature reaches 165°F.
  5. Prepare the Cajun buffalo sauce: In a saucepan over medium heat, melt the unsalted butter. Once melted, remove from heat and whisk in the Louisiana-style hot sauce and Worcestershire sauce until well combined and slightly thickened. Set the sauce aside.
  6. Crisp the wings: Move the wings directly over the coals or direct heat side of the grill to crisp up the skin. Cook and flip the wings continuously until the internal temperature reaches 180-185°F and the skin is crispy. For pellet smokers, increase the heat to 400-425°F for this step.
  7. Sauce and serve: Toss or dunk the crispy wings in the prepared Cajun buffalo sauce, ensuring they are evenly coated. Serve immediately while warm and enjoy.

Notes

  • For best results, marinate the wings overnight to deepen the Cajun flavor.
  • Using mesquite wood adds a distinct and authentic smoky taste.
  • Ensure the wings reach the proper internal temperatures (165°F for cooked and 180-185°F for crispy) for safe eating and perfect texture.
  • The sauce can be adjusted for spiciness by using a milder or hotter hot sauce.
  • If you don’t have a grill, you can use an oven to cook the wings, but the smoky flavor will be missing.

Find it online: https://meallora.com/grilled-cajun-chicken-wings-with-spicy-hot-sauce-recipe/