Smoked and Grilled Creole Chicken Wings
Smoked and Grilled Creole Chicken Wings with Tony’s Ranch Dip – Southern BBQ Perfection
These smoked and grilled Creole chicken wings with Tony’s ranch dip deliver the ultimate combination of crispy, smoky, and spicy flavors that define authentic Southern BBQ. This recipe features a unique double-cooking method that first smokes the wings low and slow, then finishes them on the grill for perfect char and crispiness. The bold Tony Chachere’s Creole seasoning infuses every bite with traditional Louisiana flavor.
The homemade Creole ranch dip adds a cool, creamy contrast with its own spicy kick that perfectly complements the wings. Whether you’re hosting a game day party, backyard BBQ, or craving that authentic Southern spice, these wings deliver unforgettable results. The smoking process creates incredible depth of flavor while the final grilling step ensures crispy skin that everyone craves. This recipe works perfectly for feeding crowds or meal prepping for the week ahead. The combination of smoky heat and cooling ranch creates the perfect balance that will have your guests coming back for more.
Mastering the Double-Cooking Method for Perfect Creole Wings
The secret to exceptional smoked and grilled Creole chicken wings lies in understanding the two-step cooking process that builds incredible layers of flavor and texture. The smoking phase at 250°F allows the wings to absorb deep, aromatic smoke while cooking gently and evenly. This low temperature prevents the skin from burning while the Tony Chachere’s seasoning penetrates deep into the meat. Apple or hickory wood works best for smoking wings, providing complementary flavors that enhance the Creole spices. The smoking process typically takes 1.5-2 hours, depending on wing size and desired smoke level.
Monitor internal temperature carefully – wings should reach 165°F for food safety. The second grilling phase over direct heat creates the essential crispy skin that contrasts beautifully with the tender, smoky meat. High heat searing caramelizes the seasoning and creates attractive grill marks. This final step typically takes 2-3 minutes per side to achieve optimal crispiness. The combination of slow smoking followed by hot grilling ensures maximum flavor development while achieving the perfect texture contrast that makes these wings irresistible.
The Power of Tony Chachere’s Creole Seasoning and Homemade Ranch Enhancement
The distinctive flavor profile of these smoked and grilled Creole wings comes from the expertly balanced Tony Chachere’s Original Creole Seasoning that brings authentic Louisiana taste to every bite. This legendary seasoning blend combines salt, red pepper, black pepper, garlic, and other aromatic spices that define Creole cuisine. The seasoning creates a flavorful crust during smoking while penetrating deep into the meat for consistent flavor throughout. Smoked paprika reinforces the smoky theme while adding beautiful color to the wings.
Garlic powder provides additional aromatic depth that complements the Creole blend perfectly. The homemade Creole ranch dip elevates this recipe beyond ordinary wing sauces with its cool, creamy texture and bold flavor. Mayonnaise and sour cream create the rich, creamy base that soothes the spicy heat. Buttermilk adds traditional tang and helps achieve the perfect consistency. Tony Chachere’s seasoning in the ranch creates flavor harmony between the wings and dip. Fresh herbs like dill, chives, and parsley add brightness and color that balance the rich, spicy elements. The acid from lemon juice brightens the entire flavor profile and helps emulsify the dip ingredients.
Essential Tips and Variations for Perfect Smoked Creole Wings
Several key techniques ensure your smoked and grilled Creole chicken wings turn out perfectly every time with restaurant-quality results. Always pat wings completely dry before seasoning to achieve maximum crispiness during cooking. For even crispier skin, let seasoned wings rest uncovered in the refrigerator for 1 hour before smoking to further dry the surface. Use a reliable wireless meat thermometer to monitor internal temperature without opening the smoker frequently. Maintain consistent smoker temperature at 250°F for optimal results – temperature fluctuations can affect cooking time and texture.
Don’t skip the final grilling step, as it creates the essential crispy skin that makes these wings special. Watch carefully during grilling to prevent burning the seasoning. For variations, experiment with different wood types like pecan or cherry for unique smoke flavors. Add cayenne pepper to the seasoning blend for extra heat. Customize the ranch dip by adding hot sauce, chipotle powder, or fresh jalapeños for different heat levels. These wings pair excellently with classic Southern sides like mac and cheese, coleslaw, or corn on the cob. Store leftover wings in the refrigerator for up to 4 days and reheat in an air fryer or oven at 375°F for best results. The Creole ranch dip keeps for up to one week refrigerated and actually improves in flavor as it sits.
Ingredients
Creole Chicken Wings:
- 3 lbs whole chicken wings, separated into drums and flats
- 2 tablespoons olive oil
- 1½ tablespoons Tony Chachere’s Original Creole Seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Optional: ½ teaspoon cayenne pepper for extra heat
- Wood chunks or chips for smoking (apple or hickory preferred)
Tony’s Creole Ranch Dip:
- ½ cup mayonnaise
- ½ cup sour cream
- ⅓ cup buttermilk (plus more for thinning)
- 1 teaspoon dried dill
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon Tony Chachere’s Creole Seasoning
- ½ teaspoon fresh lemon juice or white vinegar
- 2 tablespoons fresh chives or parsley, chopped (optional for garnish)
For Serving:
- Celery sticks
- Pickle spears
- Extra Creole seasoning for dusting
Step-by-Step Instructions
Step 1: Prepare and Season the Wings
Begin by patting the chicken wings completely dry with paper towels to remove all surface moisture. This step is crucial for achieving crispy skin during the cooking process. In a large mixing bowl, toss the dried wings with olive oil to coat all surfaces evenly. Add Tony Chachere’s Original Creole Seasoning, smoked paprika, garlic powder, and optional cayenne pepper. Toss thoroughly to ensure every wing is well-coated with the seasoning mixture.
For best results, cover the seasoned wings and refrigerate for at least 30 minutes, though up to 8 hours will yield even better flavor penetration. For extra crispy skin, let the seasoned wings rest uncovered in the refrigerator for 1 hour before smoking to further dry the surface. Remove from refrigerator 15-20 minutes before cooking to bring closer to room temperature.
Step 2: Set Up Smoker and Begin Smoking
Preheat your smoker to 250°F using indirect heat and add your choice of wood chunks or chips to the firebox. Apple wood provides mild, sweet smoke that complements the Creole spices, while hickory offers stronger, more traditional BBQ flavor. Once the smoker reaches temperature and produces clean smoke, place the seasoned wings directly on the smoker grates or use a wire rack for easier handling. Arrange wings in a single layer with space between each piece for proper air circulation. Smoke for 1.5-2 hours, flipping the wings halfway through cooking for even smoke exposure. Monitor internal temperature carefully – wings should reach 165°F for food safety. The skin should develop a beautiful mahogany color and the meat should be tender but not falling apart.
Step 3: Prepare the Tony’s Creole Ranch Dip
While the wings are smoking, prepare the Creole ranch dip by combining mayonnaise, sour cream, and buttermilk in a medium mixing bowl. Whisk together until smooth and well combined. Add dried dill, garlic powder, onion powder, Tony Chachere’s Creole Seasoning, and fresh lemon juice. Whisk all ingredients until evenly distributed and the dip has a smooth, creamy consistency.
Taste and adjust seasoning as needed – you may want more Creole seasoning for spicier flavor or more buttermilk for thinner consistency. Cover and refrigerate for at least 15 minutes to allow flavors to meld together. The dip can be made up to 24 hours ahead and actually improves in flavor as it sits. Garnish with fresh chopped chives or parsley just before serving.
Step 4: Finish Wings on the Grill for Crispiness
When wings reach 165°F internal temperature and have been properly smoked, prepare your grill for direct, medium-high heat cooking. If using the same smoker, open vents fully and add fresh charcoal if needed to increase temperature. Place the smoked wings over direct heat and grill for 2-3 minutes per side to crisp up the skin and add attractive grill marks.
Watch carefully to prevent burning the seasoning – the wings should develop a slightly charred appearance while maintaining their moisture. The final internal temperature should reach 175-180°F for optimal tenderness. The skin should be crispy and golden brown with visible grill marks. Remove wings from grill immediately when they reach proper doneness and crispiness.
Step 5: Rest and Prepare for Serving
Transfer the finished wings to a serving platter and allow them to rest for 2-3 minutes before serving. This brief resting period helps redistribute juices and allows the skin to set for optimal texture. During this time, remove the Creole ranch dip from refrigerator and give it a final stir. Transfer the dip to a serving bowl and garnish with fresh chopped chives or parsley for color and added flavor.
Arrange celery sticks and pickle spears around the wings for traditional accompaniments. Dust the wings lightly with additional Tony Chachere’s seasoning if desired for extra flavor and visual appeal.
Step 6: Serve Hot with Creole Ranch
Serve the smoked and grilled Creole wings immediately while hot and crispy, alongside the cool, creamy Tony’s ranch dip. Provide plenty of napkins as these flavorful wings are best enjoyed with your hands. The contrast between the spicy, smoky wings and the cooling ranch creates the perfect flavor balance. Any leftover wings can be stored in the refrigerator for up to 4 days and reheated in an air fryer or oven at 375°F for 5-7 minutes to restore crispiness. The Creole ranch dip keeps refrigerated for up to one week in a sealed container. These wings are perfect for game day gatherings, backyard BBQs, or any time you’re craving authentic Southern flavors with that perfect combination of smoke, spice, and coolness.
Smoked and Grilled Creole Chicken Wings with Tony’s Ranch Dip
Ingredients
- – 3 lbs whole chicken wings separated into drums and flats
- – 2 tablespoons olive oil
- – 1½ tablespoons Tony Chachere’s Original Creole Seasoning
- – 1 teaspoon smoked paprika
- – ½ teaspoon garlic powder
- – ½ teaspoon cayenne pepper optional
- – Wood chunks for smoking apple or hickory
- – ½ cup mayonnaise
- – ½ cup sour cream
- – ⅓ cup buttermilk
- – 1 teaspoon dried dill
- – ½ teaspoon garlic powder for ranch
- – ½ teaspoon onion powder
- – 1 teaspoon Tony Chachere’s Creole Seasoning for ranch
- – ½ teaspoon fresh lemon juice
- – 2 tablespoons fresh chives chopped
Instructions
- Pat wings dry and toss with oil and all seasonings. Marinate 30 minutes to 8 hours.
- Smoke wings at 250°F for 1.5-2 hours until internal temperature reaches 165°F, flipping halfway.
- Make Creole ranch by whisking together mayo, sour cream, buttermilk, herbs, and seasonings. Chill 15 minutes.
- Grill smoked wings over direct medium-high heat 2-3 minutes per side until crispy and 175-180°F internal.
- Rest wings 2-3 minutes, then serve hot with chilled Creole ranch dip.
- Garnish ranch with fresh herbs and serve with celery sticks and pickles.
Notes
– Use wireless thermometer for accurate temperature monitoring
– Wings keep 4 days refrigerated, ranch keeps 1 week
– Reheat wings in air fryer or oven at 375°F for best results
Conclusion
These smoked and grilled Creole chicken wings with Tony’s ranch dip represent the perfect fusion of traditional Southern BBQ techniques and authentic Louisiana flavors that create an unforgettable dining experience. The unique double-cooking method ensures you get the best of both worlds – deep smoky flavor and crispy texture that makes these wings absolutely irresistible. Want more recipes like this? Check out all of our grilling recipes here for more steak, seafood, and BBQ favorites that are perfect for your next cookout.
ITEMS USED IN THIS RECIPE
Hasty Bake Charcoal Grill and Smoker
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