Oh my goodness, these grilled Cajun Chicken Wings are amazing and they are now a new favorite for me!
A Cajun spice rub gives these crust layered wings an earthy and herbal flavor, with the added smokiness from the grill. At the same time, the delicious and unique white BBQ dipping sauce provides a tangy blend of creamy mayonnaise, tangy vinegar, fresh lemon juice, and just a touch of heat.
David decided he would make some chicken wings using the new jar of Cajun seasoning we got. He loves chicken wings, so I told him to go for it. If they were good, I’d add the recipe to a blog post.
He seasoned the wings with the spice rub and baked them in the oven. David said the wings were some of the best wings he had eaten, and I had to try them. He handed me a drumette and told me to try it.
They were so good! So I had him make some more grilled Cajun wings. This time we grilled them and I prepared a white BBQ sauce to dip them in, which sent these wings over the top!
How to Make Grilled Cajun Chicken Wings With White BBQ Sauce
Marinate the Chicken in Cajun Dry Rub Seasoning:
Rinse the chicken and pat dry. Combine Cajun seasoning and chicken wings and drumettes in a medium, zip-top bag. Close the bag and refrigerate for at least 30 minutes or overnight.
Fire Up the Grill!
Light the grill and set it up for a two-zone fire. Preheat to medium-high heat.
Dip a wad of paper towels in oil; using tongs, carefully wipe the grate of the grill. Place the wings and drumettes on the grill; grill covered, occasionally flipping until they are crispy, golden brown, and cooked through, about 20 minutes. If the wings begin to burn, move them to a cooler part of the grill and adjust your grill vents accordingly.
Make the White BBQ Dipping Sauce:
While the wings and drumettes are cooking, make the sauce. Using a whisk, combine the White BBQ Sauce ingredients in a small saucepan over medium-low heat, constantly whisking for about 5 minutes. Remove from the heat and pour into a serving bowl to cool.
Serve:
Serve the grilled Cajun chicken wings and drumettes plain with the sauce* on the side.
*Note: Leftover sauce can be stored in an airtight container for up to 1 month. Let cool completely and refrigerate.
Not only did David and I discover a new way to use Cajun seasoning, but we also created another recipe to share with you. I hope you try this!
Other Cajun Recipes:
- SHEET PAN CAJUN DINNER
- CAJUN PASTA WITH ANDOUILLE SAUSAGE
- CAJUN GRILLED PORK CHOPS
- BACON-WRAPPED CAJUN STUFFED SHRIMP
- EASY CAJUN RICE
- CAJUN CHILI MAC
Grilled Cajun Chicken Wings With White BBQ Sauce
Ingredients
- 2- pounds chicken wings and drumettes
- 1 tablespoon Cajun seasoning
White BBQ Sauce
- 1 cup mayonnaise
- ½ cup distilled white vinegar
- ½ tablespoon sugar
- ½ tablespoon fresh lemon juice
- ½ teaspoon fresh ground pepper
- 1 teaspoon salt
- 1 pinch cayenne pepper
Instructions
- Rinse the chicken and pat dry. Combine Cajun seasoning and chicken wings and drumettes in a medium, zip-top bag. Close bag and refrigerate at least 30 minutes or overnight.
- Light the grill and preheat to medium-high heat. Dip a wad of paper towels in oil; using tongs, carefully wipe the grate of the grill. Place the wings and drumettes on the grill; grill covered, flipping occasionally, until they are crispy, golden brown and cooked through; about 20 minutes. If the wings begin to burn, move them to a cooler part of the grill.
- While the wings and drumettes are cooking, make the sauce. Using a whisk, combine the White BBQ Sauce ingredients together in a small saucepan, over medium-low heat; whisking constantly for about 5 minutes. Remove from the heat and pour into a serving bowl to cool.
- Serve the grilled wings and drumettes plain with the sauce* on the side.
Debbie says
Ok this is not fair! I seriously have to hop in the car and head to your house for about ten of these!!
The Mountain Kitchen says
Thanks, Debbie. Come on down!!
I’m having a giveaway on Friday. Though I’m not giving away food, I will be giving away a jar of this wonderful seasoning. 🙂
Nandini says
Everytime I look at your images of lovely food Debbie, I also keep seeing the lovely mountain tops that you have 🙂
The Mountain Kitchen says
Awe, thank you Nandini! ?
Frugal Hausfrau says
I’m bit like you when it comes to wings but just look at all these beauties! Those photos are mouthwatering. Yep, I wouldn’t turn down one (or more) of these!!
Mollie
Dan Cassidy says
if forced to use oven can you give me a time/temp-also on grill?
The Mountain Kitchen says
Hey Dan! We bake chicken wings all the time in the oven. Preheat to 400 degrees. Place the wings on a well-greased sheet pan. Bake wings up for 20 minutes. Remove, flip the wings then pop them back in for an additional 15 to 20 minutes. (Convection bake if you have it. It helps crisp them up!) Let me know if you have any other questions. Enjoy!