Ingredients
1 tbsp kosher salt
1.5 tsp ground black pepper
1.5 tsp Cajun seasoning
1 kg chicken wings
160 ml hot pepper sauce (e.g., Frank's RedHot®)
120 g butter
1.5 tbsp white vinegar
0.5 tsp Worcestershire sauce
0.125 tsp garlic powder
1 pinch salt to taste
Directions
Step 1
Prepare the smoker according to the manufacturer's directions and preheat it to 110°C (225°F).
Step 2
For the dry rub, mix 1 tablespoon salt, pepper, and Cajun seasoning in a small bowl and sprinkle it over the chicken wings.
Step 3
Place the unstacked chicken wings on wire racks and put them into the smoker. Add wood chips according to the manufacturer's directions and smoke the chicken wings for 1 hour.
Step 4
To make the sauce, combine hot pepper sauce, butter, vinegar, Worcestershire sauce, garlic powder, and salt in a small saucepan over low heat. Cook, stirring often, until the butter is melted and the sauce is smooth. Set aside.
Step 5
Preheat an outdoor grill to medium-high heat and lightly oil the grate. Transfer the smoked wings to a large bowl and stir in half of the sauce until the wings are evenly coated.
Step 6
Grill the wings until the skin is browned and crispy, about 4 to 5 minutes per side. An instant-read thermometer inserted near the bone should read 74°C (165°F). Transfer the wings to a large bowl and stir in the remaining sauce until the wings are well coated.