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Smoked and Grilled Creole Chicken Wings with Tony's Ranch Dip

These smoked and grilled Creole chicken wings feature a unique double-cooking method using Tony Chachere's seasoning for authentic Louisiana flavor. First smoked low and slow, then finished on the grill for crispy skin, they're served with a homemade Creole ranch dip that perfectly complements the spicy, smoky wings.
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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

- Let wings rest uncovered in fridge 1 hour before smoking for crispier skin
- 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