From Matt Moore’s best selling book, SERIAL GRILLER!
Cajun Wings –
SERVES 6 (4 OR 5 WINGS PER PERSON)
Hands-On: 30 minutes | Total: 30 minutes
This is my preferred spin on Buffalo wings, just made a bit better with some Cajun love. Start with a dry rub of traditional Cajun and Creole ingredients (in a pinch you can use your favorite Cajun seasoning blend). The grilling technique that I use with all my wing recipes is key here. You want to start the wings over direct heat to get the skin golden and crispy, and then finish over indirect heat. I like to toss these guys in Crystal hot sauce mixed with melted butter. The dry rub and sauce are a one-two punch that makes these wings winners.
- 2 teaspoons kosher salt
- 1½ teaspoons paprika
- ¾ teaspoon onion powder
- ¾ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- 3 pounds chicken wings (about 13 wings), wing flats, drumettes, and tips separated, and tips discarded
- 1 (6-ounce) bottle Crystal hot sauce
- ½ cup (4 ounces) unsalted butter, cubed
- Stir together the salt, paprika, onion powder, garlic powder, oregano, black pepper, and cayenne pepper in a large bowl. Add the wing pieces and toss to coat.
- Open the bottom vent of your Goldens’ Cast Iron grill completely. Light a charcoal chimney starter filled with charcoal. When the coals are covered with gray ash, pour them onto the bottom grate of the grill, and then push to one side of the grill. Adjust the vents as needed to maintain an internal temperature of 400° to 450°F. Coat the top grate with oil; place on the grill.
- Place the hot sauce and butter in a saucepan and place on the oiled grates directly over the side with the coals. Cook, whisking often, until the butter melts and the mixture is smooth, 4 to 5 minutes. Remove from the heat.
- Place the wings on the oiled grates directly over the side with the coals. Grill, covered, until charred, about 8 minutes, turning once halfway through cook time. Move the wings to the side without the coals. Grill, covered, until a thermometer inserted in thickest portion of the wings registers 160°F, about 10 minutes. Transfer the wings to a large bowl; add the buttered hot sauce and serve.
