Cajun Chicken Wings
These chicken wings carry the fiery soul of Louisiana's Cajun cuisine and impress with a complex spice blend of paprika, oregano, thyme and several types of pepper. Smoking over pecan wood gives the wings a nutty depth that harmoniously complements the earthy Cajun flavors. A rustic, powerful dish for true BBQ enthusiasts.
Ingredients(for 1 kg)
Instructions
Preparation and Rubbing
15 min + 2 hours restPat wings dry and separate at the joints. Carefully mix all rub ingredients in a bowl. Generously massage the Cajun rub onto all sides of the wings. Cover and let rest in the refrigerator for at least 2 hours. Remove 30 minutes before smoking.
Smoking
1.5-2 hoursSet smoker to 120-135 °C and add pecan and hickory wood. Place wings on the grate and smoke evenly. Flip after 45 minutes. Check the internal temperature regularly.
Mopping and Finishing
15 minutesStarting at an internal temperature of 72 °C, brush the wings every 5 minutes with a mixture of apple cider vinegar and hot sauce (2:1). Smoke until the target internal temperature of 82-85 °C is reached. The wings should have a deep mahogany brown color and a slightly sticky surface.
Resting and Serving
5 minutesRemove wings from the smoker and let rest for 5 minutes. Garnish with fresh parsley and serve with celery sticks and blue cheese dip or a cool buttermilk ranch.
Pro Tip
For an authentic Louisiana experience, mop the wings with a tangy apple cider vinegar and hot sauce mixture (2:1 ratio) in the last 15 minutes – this keeps them juicy and enhances the heat.
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