Best Smokey Cajun Wings Recipes

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SMOKEY CAJUN WINGS



Smokey Cajun Wings image

I stumbled upon this recipe because I wanted a different taste for my wings on game days. Needless to say, now, it's all my game day gang anticipate when it's my turn to host a Sunday. You gotta love them and these wings!

Provided by Wendy Weber

Categories     Poultry Appetizers

Time 1h

Number Of Ingredients 8

3 lb chicken wings
2 Tbsp liquid smoke flavoring
3 Tbsp cajun seasoning
2 Tbsp black pepper
2 Tbsp garlic powder
1 tsp cayenne pepper
1 tsp paprika
ranch or blue cheese dressing (optional for dipping)

Steps:

  • 1. Pre-heat oven to 425-F. Put the wings in a large bowl & drizzle the liquid smoke seasoning on them and mix well.
  • 2. In a separate bowl, mix all of the dry spices together. Pour them over the wings and mix well.
  • 3. Place the wings onto wire racks with cookie sheets underneath to catch any drippings. (I line my cookie sheets with foil for easy clean up). After 30 minutes, turn the wings over and bake for about 10-15 minutes more or until they are slightly crispy and golden brown. Serve hot with ranch or blue cheese dressing. Enjoy.

AWESOME CAJUN CHICKEN WINGS



Awesome Cajun Chicken Wings image

If you like spicy wings, you HAVE to give these a try. My husband and I have been making these for years and never has there been any left. We like to grill them and serve w/ celery and blue cheese. My kids even gobble these down!

Provided by Suzanne P

Categories     Chicken

Time 35m

Yield 48 wings

Number Of Ingredients 11

1 (5 lb) bag chicken wings
1 tablespoon cayenne
2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon onion powder
1 tablespoon salt
1/2 teaspoon white pepper
1/2 teaspoon fresh ground black pepper
1/4 cup vegetable oil

Steps:

  • Rinse chicken and pat dry.
  • (if wings are whole, cut off and discard pointed tip and halve wings at the main joint.) In food processor or blender, combine all remaining ingredients, EXCEPT oil.
  • Process until well blended.
  • With machine on, slowly pour in oil and process until a thick paste forms.
  • In a large bowl, combine wings and paste.
  • Toss until wings are well coated.
  • Cover and refrigerate over night.
  • Broil or grill wings until nicely browned outside and cooked through.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 118.5, Fat 8.8, SaturatedFat 2.3, Cholesterol 36.4, Sodium 180.5, Carbohydrate 0.8, Fiber 0.3, Sugar 0.1, Protein 8.8

SMOTHERED TURKEY WINGS



Smothered Turkey Wings image

Tender, giant turkey wings are slow baked with a spicy Cajun rub and then finished in a rich gravy flavored with the holy trinity -- green bell peppers, celery and onions.

Provided by Eddie Jackson

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 22

4 turkey wings, split into drumettes and wingettes (about 3 pounds 3 ounces)
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
1 tablespoon sweet paprika
2 teaspoons cayenne pepper
2 teaspoons dried oregano
1 teaspoon dried thyme
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter, cut into pieces
1 small green bell pepper, finely diced
1 small onion, finely diced
1 medium celery stalk, finely diced
1 clove garlic, minced
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour
3 cups homemade turkey stock (see Cook's Note)
2 tablespoons Worcestershire sauce
2 teaspoons hot sauce, such as Cholula
2 bay leaves
1/4 cup heavy cream
1/4 cup parsley leaves, chopped

Steps:

  • Preheat the oven to 425 degrees F. Place a wire rack in a rimmed baking sheet.
  • For the wings: Pat the turkey wings completely dry and place them onto a work surface or cutting board. Combine the garlic powder, onion powder, smoked paprika, sweet paprika, cayenne pepper, oregano, thyme, 1 tablespoon salt and 2 teaspoons black pepper in a medium bowl; generously rub all over the turkey wings, making sure to pick up whatever falls onto the board and sprinkle back onto the turkey (it may look like too much seasoning, but it will flavor the turkey and the gravy so don't skimp!).
  • Transfer the wings to the prepared baking sheet. Add 2 cups water to the bottom of the baking sheet and tightly wrap foil over the wings and baking sheet. Bake until the wings are cooked through and just slightly tender but unable to pull away with a fork, about 1 hour.
  • Meanwhile, make the gravy: Melt the butter in a 12-inch cast-iron skillet over medium-high heat. Add the green pepper, onion, celery, garlic 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables have softened, 5 to 6 minutes. Sprinkle the vegetables with the flour and stir to combine. Slowly pour in the stock, stirring constantly until no lumps remain from the flour. Stir in the Worcestershire sauce, hot sauce, bay leaves, 1/2 teaspoon salt and a few grinds of black pepper and bring to a simmer. Reduce the heat to low.
  • Unwrap the wings and carefully nestle them into the gravy using tongs. Tightly cover the skillet with foil and simmer until the wings are completely tender and the meat can easily be pulled away with a fork, about 25 minutes. Pour the heavy cream into the gravy around the turkey and gently mix with a spoon as much as you can. Let simmer until heated through, 2 to 3 minutes. Garnish with parsley. Remove the bay leaves before serving.

SMOKED CHICKEN HOT WINGS



Smoked Chicken Hot Wings image

Smoked chicken wings that are tender and delicious. Serve with celery sticks and blue cheese dressing.

Provided by Twayminator

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 1h23m

Yield 8

Number Of Ingredients 10

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

Steps:

  • Heat a smoker to 225 degrees F (110 degrees C) according to manufacturer's directions.
  • Mix 1 tablespoon salt, pepper, and Cajun seasoning in a small bowl to make dry rub. Sprinkle over chicken wings.
  • Cook chicken wings in the preheated smoker until tender, 1 to 1 1/4 hour.
  • 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. Remove from heat.
  • 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.
  • Grill coated wings until skin is browned and starting to get crispy, 4 to 5 minutes per side. Transfer to a large bowl and stir in remaining sauce until wings are well-coated.

Nutrition Facts : Calories 209.1 calories, Carbohydrate 0.9 g, Cholesterol 60.2 mg, Fat 18.5 g, Fiber 0.2 g, Protein 9.8 g, SaturatedFat 9.2 g, Sodium 1435.4 mg, Sugar 0.3 g

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