These are my Bourbon Street Wings... seasoned with my cajun seasoning, smoked on the pellet grill and then tossed in a hot n' sweet whiskey wing sauce.
Delicious Bourbon Street Wings cooked with butter and Bourbon Whiskey, seasoned with dark brown sugar and Malcom's King Craw Cajun Seasoning, and sauced with Killer Hogs Hot Sauce, Vinegar Sauce, and Lousinana Pepper Exchange Cayenne Puree.
Author:Malcom Reed
Ingredients
4lb Whole Chicken Wings
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1/4 cup Malcom’s King Craw Cajun Seasoning
1 Stick Butter
1/2 cup Dark Brown Sugar
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1/2 cup Killer Hogs Hot Sauce
2oz Bourbon Whiskey
1 teaspoon Louisiana Pepper Exchange Cayenne Puree
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1/2 cup Killer Hogs Vinegar Sauce
1 teaspoon Cornstarch
1 teaspoon Water
Directions
Prepare a pellet grill for cooking at 350 degrees using pecan pellets for flavor.
Pat wings dry, spray with cooking spray, and season on all sides with King Craw Cajun Seasoning.
Place wings on grill and smoke for 50 minutes - 1 hour.
Combine butter, brown sugar, hot sauce, 1 Tablespoon King Craw Cajun Seasoning, Bourbon Whiskey, cayenne puree, and vinegar sauce in a small sauce pot over medium heat. Combine cornstarch and water in a small bowl and add to sauce while whisking. Bring mixture to a boil and reduce heat to keep warm.
When wings have reached a minimum of 165 internal temperature (I take them to 185-190) remove from the grill and toss in the sauce a few at a time for better coverage.
