If you think you can handle the heat, bring on a heaping plate of these spicy grilled Cajun Chicken Wings. These bad boys bring together the smoky goodness of grilling, a tongue-tingling spice level, and a buttery coat of Cajun buffalo sauce. Leave your white shirt in the closet, grab your napkins, and dive into this saucy pile of grilled wings!
These Cajun chicken wings are a tantalizing combination of heat, spice, and smoky char that will have your taste buds dancing. Season the wings generously with your favorite Cajun dry rub, toss them on the grill, and prepare a buttery Cajun buffalo sauce – it’s that simple.
Whether you’re hosting a game day gathering or simply craving something flavorful, these wings are sure to satisfy. Serve them up with a side of creamy homemade blue cheese dressing while you’re at it.
Exploring Cajun Flavors
Savory, spicy, and herbal flavors from Cajun cuisine pair perfectly with BBQ.
Cajun seasoning is a bold mix of paprika, cayenne pepper, garlic, black pepper, thyme, and a hint of oregano. It’s got that kick that’ll make your taste buds do a happy dance, but it’s not just about the heat – it’s about the depth of flavor that unfolds with every bite.
Just like any rub or seasoning recipe, there are many variations and store-bought brands. Some of them will smack your face with cayenne, while others strike a perfect balance between heat, savory, and aromatic elements. You may also find mustard powder, cumin, or a variety of chile peppers and herbs.
It’s a staple seasoning used in Southern cuisine for dishes like gumbo, jambalaya, and blackened fish. You can find this recipe on Chiles and Smoke used for our Cajun Pork Ribs, Blackened Corn, or Steak and Shrimp Etouffe.
How to Grill Cajun Hot Wings
Now that you’re allured with the savory, spicy, and buttery flavor of these chicken wings, it’s time to stop teasing and get to the grill.
Seasoning the Wings
Let’s face it, the key to grilled chicken wings is having a crispy skin when coming off the grill. There are two ways to properly season chicken wings before grilling:
Grilling Right Away: Use a little oil before adding the Cajun seasoning. The oil heats up over the grill, helping the skin and fat crisp up over the flames.
Place the wings in a large bowl, and pour a little oil over the wings, just about 1 teaspoon per pound. Mix them up to ensure the oil evenly coats the outside.
Dust the wings with a generous amount of the Cajun dry rub, using at least 1 tablespoon per pound. Mix the wings again with your hands (use plastic gloves if you need) and press the seasoning in.
Grilling Later: Skip the oil, and jump straight to the seasoning. Press the seasoning into the skin and place the chicken wings on a baking sheet with a wire rack, giving them a little space between each wing.
Place the baking sheet in the fridge, uncovered, for a few hours up to overnight (pictured above). This process is called Dry Brining, deeply seasoning the wings while also creating a dry surface. Less moisture on the outside means crispier wings!
Check out the Grilled Chicken Wings guide for thorough details and options. If you’re also a chicken wing fanatic, this page is for you!
Grilling the Chicken Wings
Nothing beats the wood-fired flavor of cooking over a live fire. If you’re able to, use a charcoal grill and never look back.
Check out the How To Grill Chicken Wings guide for tips on using a gas grill.
Set up the grill for indirect cooking, aiming for around 350°F. Light the coals and bank them to the side once they are glowing. If you’ve got a round kettle grill, you can pile the coals in the center of the grill.
Place the wings on the grill grates, away from the coals. Add wood chunks or chips at this time.
Place wings on the cool side of the grill, away from the coals. The chicken wings will be cooked with indirect heat and seasoned with smoke for the first phase. Cook the wings until the internal temperature registers about 165°F. Cook time will vary depending on the heat, size of wings, and amount of wings.
Prepare The Cajun Wing Sauce
The wings are cooking away, so it’s time to put together this incredibly simple Cajun buffalo sauce recipe.
Cajun Buffalo Sauce Ingredients
- 1 stick unsalted butter
- 1/2 cup Louisiana-style hot sauce
- 1 tablespoon Worcestershire sauce (or to taste)
Melt the butter in a small saucepan over medium heat. Take the pan off the heat once it’s melted and whisk in the hot sauce and Worcestershire sauce until it has thickened and the butter has emulsified.
Sure, you could add some minced garlic and a splash of vinegar, but that’s optional. This Cajun wing sauce is extremely simple and delicious, especially because of all the flavors from the hot sauce.
The official Louisiana hot sauce is a tasty brand, and highly recommended.
Sear the Chicken Wings
Move the Cajun wings over the hot coals and sear to a crisp. Flip them as needed to get char on all sides.
Cook the wings to at least 175-185°F, which is higher than white meat chicken. They will be crispier and easier to eat at this higher internal temperature.
Sauce and Serve
Toss the crispy wings with the homemade buffalo sauce and serve immediately. There’s no need to wait!
Ok, maybe let them cool off for a few minutes.
Just have a cold beer waiting, because these are nice and spicy. Serve these alongside celery sticks and a bowl of BBQ ranch dressing or Blue cheese dressing. You might need it!
Pair With These Recipes
There’s no doubt that a pile of ragin’ Cajun hot wings will spice up any meal coming off of the grill. We’ve got some suggestions to pair that will complement the smoky heat.
- Smoked Mac and Cheese
- Quick Pickled Celery
- Blackened Corn with Melted Butter
- Skillet Green Chile Cornbread
- Grilled Sweet Potato Fries
- Smoked Baked Beans
- Grilled Broccoli Crunch Salad
- Southern Macaroni Salad
Spicy Cajun Chicken Wings Recipe
These Cajun buffalo wings are sure to be a hit at your next barbecue or game-day party. At Chiles and Smoke, we’re here to bring people together with bold flavors, using spice and flames to ignite the food and friendships.Print
- 2 pounds of chicken wings
- 2 teaspoons oil
- 2 tablespoons Cajun dry rub
Cajun Buffalo Sauce
- 1/2 cup unsalted butter
- 1/2 cup Louisiana-style hot sauce
- 1 tablespoon Worcestershire sauce
- Season the chicken wings. Place the wings in a resealable plastic bag and pour the oil in. Mix the wings to make sure they are completely coated with the oil. Add in the spices and repeat, making sure the wings are fully coated with color from the spices. Place in the fridge for at least 2 hours, up to overnight.
- Preheat a grill or smoker for indirect cooking at 350°F. Remove the wings from the fridge and allow them to warm up at room temperature as the grill heats up. If using a charcoal grill, add some mesquite wood chunks or chips for an added smoke flavor.
- Place the wings on the grill away from the heat to cook them indirectly. Close the lid and allow them to cook for about 30 minutes undisturbed. Check on the wings and rotate them as needed, making sure they cook evenly. Continue to cook this way for another 15-20 minutes or so until the wings reach 165°F.
- Prepare the Cajun buffalo sauce. Melt the butter in a saucepan over medium heat. Once melted, remove the pan from the heat and whisk in the hot sauce and Worcestershire sauce, making sure it’s mixed well and thickened. Set aside.
- Move the wings over the coals directly to crisp them. Cook and flip the wings until they are about 180-185°F and crispy on the outside. If using a pellet smoker, increase the heat to 400-425°F for this step.
- Sauce the wings and serve. Toss or dunk the wings in the hot sauce and serve while warm.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Chicken & Poultry
- Method: Grilling
- Cuisine: Chicken Wings, Appetizers
Keywords: cajun buffalo wings, cajun hot wings, grilled cajun wings, spicy chicken wings