Man over the summer I just can’t stay away from the grill! Lol it’s always a BBQ night here when it’s warm out. So what are we doing on the grill this time around? Grilled Cajun Wings! Yup I have a ton of wing recipes and little by little I am going to roll them all out. These Cajun Wings have a little kick to them made all that much better by the White BBQ Sauce we are making. This is NOT a difficult recipe at all in any way. So you can rock this one pretty simply and look like a master on the grill. Go ahead guys give this one a try I know you will love it, after you make it shoot over to my FB and drop a pic of your wings!

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Grilled Cajun Wings Recipe

OMG these wings are amazing

Print Recipe Pin Recipe

Servings 4 Serves

Ingredients

  

• 12-15 Wings
• 1/2  Cup BBQ Sauce
• 1 Tbsp. Paprika
• 1/2  Tbsp. Garlic Powder
• 1 tsp. Garlic Powder
• 1/2  tsp. Oregano
• 1/2  tsp. Thyme
• 1/4 tsp. Cayenne (Adjust for your level of heat)
• 1 tsp. Cajun Seasoning
• 1 Tbsp. Brown Sugar
• Salt
• Pepper

WHITE BBQ SAUCE

• 1 Cup Mayonnaise
• 1/3 Cup Apple Cider Vinegar
• 1 tsp. Worcestershire Sauce
• 1/2 tsp. Garlic Powder
• 1/2 tsp. Onion Powder
• 1/2 tsp. Franks Red Hot
• 1/4 tsp. Cajun Seasoning
• Pinch of Cayenne
• Salt
• Pepper

Instructions

 

• Rinse and pat dry wings, then set onto a baking sheet or in a shallow dish.
• In medium to small bowl, combine rub ingredients until very well mixed.
• Sprinkle half onto one side, turn over carefully, not disturbing the rub, and sprinkle other side until they are all coated well.
• Cover and marinate for several hours or overnight.
• Carefully place wings onto grill, minimally disturbing the rub, close lid and leave them cook for 15-20 Minutes.
• Baste them with the regular barbecue sauce, and cook on both sides for a total of 3-5 minutes longer to set the sauce.
• Remove and let rest while you make the sauce if not already made.
• Stir, then whisk, the mayo, vinegar and Worcestershire until smooth. Whisk in rest of ingredients until well mixed. Chill for several hours or overnight, or serve immediately

Notes

By Tony Rican

Adapted from Average Guy Gourmet