Spicy Smoked Chicken Wings
- 2kgs Chicken Wings
- 2 tablespoons Cajun seasoning
- 2 tablespoons butter
- 2 tablespoons minced garlic
- 500ml hot BBQ sauce, or a sticky bourbon sauce.
- Light the smoker and get it to consistent 105 degrees C.
- Once the smoker is up to temperature, add the wood chips or chunks to get the smoke rolling.
- Coat the chicken wings with around 2 tablespoons of cajun seasoning or as much needed to coat the entire wing.
- Put the wing in the smoker and continue to monitor the temperature to main the heat at around 105 degrees C.
- While chicken wings are smoking, combine the butter, minced garlic and another 2 tablespoons of cajun seasoning in a saucepan over medium-low heat.
- Cook and stir until the butter is melted, which take around about 1 minute.
- Stir hot sauce into the butter mixture; simmer, stirring occasionally, until sauce has thickened, for around 25 minutes.
- After the wings have smoked for 2 hours, remove the wings from the smoker and baste with the hot sauce/butter mixture.
- The last step is to crisp up the skin on the chicken wings and caramelise the sauce. If using an offset smoker, put a cooking grill over the coals in the firebox and chargrill your wings for a couple of minutes either side. If you're not using an offset smoker, light a BBQ and cook the wings for a couple of minutes either side.
The sauce can be made ahead of time and kept in the fridge for up to 2 weeks. Simply reheat before basting the wings.
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