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Smoked Louisiana chicken wings with cajun rub

BT Toronto | posted Tuesday, May 17th, 2016

smoked-chicken-wings

A delicious chicken wing recipe for the summer, which uses a spicy rub to kick things up for your next barbecue.

Prep: 15 minutes
Grilling time: About 30 minutes

Makes: 6 servings

Ingredients:

Rub

1 tablespoon packed brown sugar

2 teaspoons smoked paprika

1½ teaspoons kosher salt

1 teaspoon onion powder

1 teaspoon dried oregano

¾ teaspoon garlic powder

½ teaspoon dried thyme

½ teaspoon freshly ground black pepper

½ teaspoon ground cayenne pepper

Sauce

¼ cup ketchup

¼ cup Louisiana-style hot sauce

2 tablespoons packed brown sugar

2 teaspoons cider vinegar

1 teaspoon hot pepper sauce

½ teaspoon Cajun spice blend (optional)

3 tablespoons unsalted butter

Method: 

  1. Soak the wood chips in water for at least 30 minutes.
  2. In a large bowl combine the rub ingredients.
  3. Add the chicken wings and turn to coat. Allow the wings to stand at room temperature for about 30 minutes.
  4. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).
  5. In a medium saucepan combine all the sauce ingredients, except the butter, and bring to a simmer over medium heat on the stove. Cook until slightly thickened, 3 to 4 minutes, stirring occasionally.
  6. Remove from the heat, add the butter, and whisk until the butter is melted.
  7. Drain and add one handful of the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid.
  8. When smoke appears, grill the wings over direct medium heat, with the lid closed, for 5 minutes, turning once.
  9. Move the wings over indirect medium heat and continue grilling, with the lid closed, for 10 minutes.
  10. Drain and add the remaining wood chips to the charcoal or smoker box.
  11. Brush the wings with some of the sauce, turn, and grill until crisp, deeply browned in spots, and tender, about 15 minutes more, brushing the wings one more time with the sauce.
  12. Remove the wings from the grill and serve warm with sour cream on the side, if desired.

Courtesy Michael P. Clive, Webers

 

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