Smoked Creole Chicken Wings
These Smoked Creole Chicken Wings are seasoned with Tony Chachere’s and smoked hot at 400°F until the skin is crisp and the wings are tender. I serve them with a cool homemade Creole ranch that balances the smoky, spicy seasoning.
Serve these wings with homemade Tony’s Creole ranch and celery sticks for an easy game-day appetizer or backyard BBQ. For a heartier spread, pair them with my chicken Fajita loaded fries or my Bacon Cheeseburger Loaded Fries.
Quick Look: Smoked Creole Chicken Wings
- What They Are: Creole-seasoned chicken wings smoked at high heat until the skin is crisp, then served with a creamy homemade Creole ranch.
- Why Make THIS Version? Smoking the wings at 400°F adds smoky flavor while rendering the skin for a crisp exterior. I use the same high-heat smoking method for my pellet smoked chicken wings too.
- Cooking Temperature: 400°F for smoking.
- Cook Time: About 1 hour 5 minutes.
- Prep: Includes a 30 minute marinating time.
- Target Internal Temperature: 185-195°F for tender wings with crispy skin.
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Why This Recipe
- Bold Creole Flavor: Tony Chachere’s Original Creole Seasoning provides the salty, spicy, garlicky flavor that makes these wings stand out.
- Crispy Skin: Patting the wings dry and giving them additional uncovered refrigerator time helps remove surface moisture. Smoking at 400°F helps render and crisp the skin.
- Cool and Creamy Dip: The homemade Creole ranch is the perfect creamy dip that balances the smoky heat of the wings.
Key Ingredients
- Chicken Wings: Use whole chicken wings separated into drums and flats. Wings that are similar in size will cook more evenly.
- Olive Oil: A light coating helps the seasoning adhere evenly to the wings.
- Tony Chachere’s Original Creole Seasoning: This is the main seasoning for the wings, adding the Creole flavor and heat.
- Additional Seasonings: Smoked paprika, garlic powder and cayenne.
- Mayonnaise + Sour Cream: These create the creamy base of the Creole ranch dip.
- Buttermilk: Adds tang and gives the ranch dip a thinner, pourable consistency.
- Dried Dill, Garlic Powder, and Onion Powder: These provide the familiar ranch flavor and complement the Creole seasoning.
- Herbs: Chives or parsley add color and a little freshness to the finished ranch.
Substitutions or Additions
- Change the Smoking Wood: Apple and hickory are my preferred woods for these wings, but pecan or cherry can also be used for a different smoke profile. Apple and hickory woods are great smoke options for my Cajun grilled chicken drumsticks too.
- Customize the Ranch: Add hot sauce, chipotle powder, or fresh jalapeños to the Creole ranch for additional heat.
- Adjust the Consistency: Add a little extra buttermilk until the dip reaches your preferred consistency.
How to Make Smoked Creole Chicken Wings (Step by Step)
Step 1: Pat Dry and Season the Wings: Pat the chicken wings completely dry with paper towels. Place the wings in a large mixing bowl and toss with olive oil. Season with Tony Chachere’s Original Creole Seasoning, smoked paprika, garlic powder and cayenne if you want a bit of extra heat.
Step 2: Smoke the Wings: Arrange the seasoned wings in a single layer on the smoker grates, leaving space between each piece for air circulation. Smoke the wings for approximately 20-25 minutes.
Step 3: Make the Creole Ranch Dip: While the wings are smoking, whisk together the mayonnaise, sour cream, and buttermilk until smooth. Add the dried dill, garlic powder, onion powder, Tony Chachere’s Creole Seasoning, and lemon juice or white vinegar.
Step 4: Flip the Wings: Flip the wings and continue smoking until the wings reach approximately 185-195°F internally. Transfer to a serving platter and allow the wings to rest for 2-3 minutes before serving, to redistribute the juices. Serve with the Creole ranch dip.
James’ Grill Master Pro Tips
Air-Dry the Wings Before Smoking: After patting the wings dry, I place them on a wire rack over a baking sheet and refrigerate them uncovered for 2 hours. This helps dry the surface before they go onto the smoker. I always do this when I make hot honey lemon pepper wings.
Use a Wire Rack: I keep the wings on a wire rack while they cook so I can rotate the entire rack when needed. Smokers can have hotter zones, and rotating the rack helps the wings cook more evenly.
Watch the Wings on the Grill: Tony Chachere’s seasoning contains salt and spices that can darken quickly over direct high heat. Stay close to the grill and turn the wings as needed.
Check More Than One Wing: Flats and drumettes don't always finish simultaneously. Check several pieces and remove smaller wings first if necessary.
Make the Ranch Ahead: The Creole ranch can be prepared ahead of time and chilled so the flavors have more time to develop. I always like to make a little extra and use leftovers for my chicken bacon ranch sandwich.
Chicken Drumstick Temperature Guide
Chicken drumsticks should reach a minimum internal temperature of 165°F (74°C) in the thickest part of the meat, according to USDA guidance. Make sure you check several drumsticks when cooking a batch, since smaller drumsticks can cook faster than larger ones.
- 165°F: Safe minimum: Chicken drumsticks are safe to eat at 165°F, according to the USDA.
- 175°F+: More tender: As drumsticks cook beyond the minimum safe temperature, connective tissue continues to bread down, giving the meat a more tender texture.
- 185-195°F: I prefer taking my chicken drumsticks to 185-195°F. At this temperature, the meat pulls cleanly from the bone while staying juicy, and high-heat cooking gives the skin more time to render and crisp.
Smoked Creole Chicken Wings FAQs
Apple and hickory are both good choices. Apple provides a mild, slightly sweet smoke, while hickory gives the wings a stronger, more traditional BBQ smoke flavor. Pecan and cherry can also be used.
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.
You can make Creole chicken wings on a grill too. Season and arrange them on a grill rack and cook for 20-25 minutes on each side over medium high heat.
More Smoked Appetizer Recipes
If you tried this smoked and grilled Creole chicken wings recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Remember, a bad day grilling is better than a GREAT day at work!
Smoked Creole Chicken Wings
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
Instructions
Pat Dry and Season the Wings
- Pat the chicken wings completely dry with paper towels. Place the wings in a large mixing bowl and toss with olive oil. Season with Tony Chachere's Original Creole Seasoning, smoked paprika, garlic powder and cayenne if you want a bit of extra heat.
Smoke the Wings
- Arrange the seasoned wings in a single layer on the smoker grates, leaving space between each piece for air circulation. Smoke the wings for approximately 20-25 minutes.
Make the Creole Ranch Dip
- While the wings are smoking, whisk together the mayonnaise, sour cream, and buttermilk until smooth. Add the dried dill, garlic powder, onion powder, Tony Chachere's Creole Seasoning, and lemon juice or white vinegar.
Flip the Wings
- Flip the wings and continue smoking until the wings reach approximately 185-195°F internally. Transfer to a serving platter and allow the wings to rest for 2-3 minutes before serving, to redistribute the juices. Serve with the Creole ranch dip.
Video
Notes
- Flip the wings at the 20-25 minute mark to ensure they’re perfectly cooked and crispy on both sides.
- Prepare the Creole ranch dip while the wings are smoking and store until you’re ready to serve.
- Reheat wings in Air Fryer or oven at 375°F for best results
Hi I will be making this for my granddaughter for finger food and I will let you know how it turns out.