Grilled Cajun Wings
The ultimate tailgate food - these Grilled Chicken Wings can be served with a dry spice blend straight off the grill or tossed in Cajun butter sauce.
Ingredients
For the Wings
- 2 pounds chicken wings approximately 18-20 wings
- 4 teaspoons Cajun seasoning like Tony Chachere original Creole seasoning
- 2 teaspoons baking powder
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
For the Cajun Butter Sauce
- 4-5 teaspoons unsalted butter
- 1 Tablespoon Louisiana style hot sauce like Crystal
- 1 Tablespoon worcestershire sauce
- ½ teaspoon Cajun seasoning
- juice of ½ small lemon
Instructions
For the Wings
- Wash and thoroughly dry the wings.
- Blend the Cajun seasoning, herbs and baking powder together and sprinkle evenly over wings.
- Lay in single layer on pan and loosely cover, then refrigerator overnight if possible.
- Cook on grill until juices run clear when pierced with a fork. Rotate and turn wings as they cook to evenly brown all wings on all sides.
- Toss in melted Cajun Butter Sauce if desired before serving.
For the Cajun Butter Sauce
- Blend all ingredients together.
- Refrigerate overnight or keep warm on grill or stove top until wings are done.
Notes
2 pounds of chicken wings yields approximately 18-20 wings, with a mixture of drummette and flats.
Nutrition
Calories: 256kcalCarbohydrates: 2gProtein: 18gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 84mgSodium: 345mgPotassium: 229mgFiber: 1gSugar: 1gVitamin A: 1145IUVitamin C: 3mgCalcium: 120mgIron: 2mg
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