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Need the perfect chicken wing recipe for the big game? These crispy smoked chicken wings have a rich, smoky flavor, a crispy texture on the outside, and tender meat on the inside. Pair it with your favorite sauce to give it added flavor catered to your personal preference, and pair it with bleu cheese dressing on the side for optimal results!

Maple Bacon Wings By Cajun RnewBbq Start off by putting on some Kosmos Q dirty Bird all over the wings and letting them rest while you get the grill up to temp at 350 degrees. Next fry off some bacon and crumble it up into a tiny of pieces as possible. I cooked 5 strips for 25 wings. If you want more bacon or less feel free to adjust. Now every 15 minutes rotate the wings so they cook evenly. Time for your Bacon Maple Sauce: Half a stick of butter melted Add the bacon crumble Then add in 1 cup of Dr. Bills Maple Cane's Syrup or any real maple syrup. After 45 minutes coat each wing in the sauce and return to the grill for 15 minutes. They will be done.

Texas Style Franklin BBQ Chicken Wings By Cajun Rnewbbq Start off by spraying your wings with spray butter. 1. it helps the seasoning to stick. 2. it crisp up the skin. Then coat the wings in a seasoning mix of 1 part kosher salt and 2 part course ground pepper. Now get your smoker set to 350 degrees and put them on the grill. I smoked them with oak wood. Turn them over every 15 minutes. At 45 minutes in go ahead and start brushing on Franklin BBQ's sauce. Any of his variety will do. Repeat after 10 minutes on the other side. 10 minutes later they are done.

Sweet Fire Wings: These Wings Have Some Heat! By Cajun Rnewbbq First you want to take some Fire Chile Oil and mix in some pineapple juice. I say 2/3 oil to 1/3 juice. Then inject it into each wing. Then take the wings and put them into a bag and put the extra liquid into it with several tablespoons of Kosmos Dirty Bird. Put it into the Fridge for several hours to marinate. When its time get your grill up to 350 degrees. Take the wings out of the bag, and sprinkle on some more Dirty Bird. Place the wings on the grill. I used the Weber and the Vortex so i put mine in a circle around the vortex thats in the center holding the charcoal. Every 15 minutes flip the wings and rotate the lid a quarter of a turn, At 1 hour the wings should be done. You're looking for a temp of 175.

Chicken Tostadas By Cajun Rnewbbq First get yourself some chicken breast and spray some spray butter. Then put on some Kosmos Q Dirty Bird and Suckle Buster Clucker Dust. Get your smoker up to 350 degrees and put that chicken on. Spay them down every 20 minutes with spray butter. It helps brown the chicken and keeps it moist. During this time get a can of refired beans out and warm them up and get an avocado out and get that meat out and smash it up. Once the chicken hits 165, pull it off and shred it up. Now its time to build the Tostadas. Put down a tostada shell, lay own some refired beans, then chicken, lettuce, tomatos, avocado, and cheese.

Chicken Teriyaki by Cajun Rnewbbq First start off with putting your chicken in a bag and pour in: 2/3 cup of Bourbon 2/3 cup of soy sauce 2/3 cup of olive oil 2 Tbs of Garlic powder 2 Tbs of Chipotle powder (to taste..more or less) 1 tsp of salt 1 tsp of black pepper Mix the bag and put in fridge for at least 2 hours. Now time to fire up your grill. Get it to 350 degrees and put you chicken on the grill. At this time mix up a fresh batch of the marinade, bring to a boil and let reduce. At 25 mins start basting the chicken every 10 mins, turning it over and basting both sides. do this till the chicken reaches temp. 165 for chicken breast 175 for chicken thighs.

Crawfish Boudin Stuffed Chicken by Cajun Rnewbbq Today we are doing some Crawfish Boudin Stuffed Chicken. We took a whole chicken and let it air dry in the fridge for an hour before we started working on it. Then we took some Saints and Sinners Competition Chicken Rub (save 15% with code CAJUN2215) and seasoned the cavity. Then we stuffed it with the crawfish boudin.Then pulled back the skin on the breast and seasoned the meat. Then sprayed the whole chicken with spray oil and seasoned the whole chicken. We put it on the smoker at 350 and let it run spraying the chicken with spray oil every 30 mins to crisp up the skin till it hit 165 in the breast and 175 in the thigh.