smoked cajun chicken wings
1 Tablespoon baking powder
1 Teaspoon paprika
1/2 Teaspoon garlic powder
1/2 Teaspoon onion powder
1/2 Teaspoon dried thyme
1/4 Teaspoon dried oregano
1/4 Teaspoon cumin
1/4 Teaspoon kosher salt
1/4 Teaspoon freshly ground black pepper
1/8 Teaspoon cayenne pepper
3 Pound chicken wings, flats and drumettes separated
1/4 Cup butter
1/4 Cup Louisiana-style hot sauce
1 Tablespoon Worcestershire sauce
1Rub: In a small bowl, mix together baking powder, paprika, garlic powder, onion powder, thyme, oregano, cumin, salt, pepper and cayenne.
2Rinse chicken wings and pat dry with paper towels. Place wings in a large bowl and sprinkle on rub, tossing to evenly coat.
3Set a wire rack inside an aluminum foil lined baking sheet. Arrange wings in a single layer leaving a little space between each wing. Place baking sheet with wings in refrigerator for 8 hours to overnight.
4When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.
5Smoke wings for 30 minutes.
6After 30 minutes, increase grill temperature to 350℉ and roast for 45 to 50 minutes.
7While wings are on the grill, combine butter, hot sauce and Worcestershire sauce in a small sauce pan. Bring to a simmer over medium heat and cook until combined.
8Reduce heat to low and keep warm until the wings are done cooking.
9Transfer wings to a large bowl. Add sauce and toss to thoroughly coat wings.
10Transfer to a platter and serve immediately with carrot sticks, celery sticks, blue cheese, ranch or desired dipping sauces. Enjoy!