Cajun-Style BBQ Chicken Wings Recipe with Beer Sauce
One of the best appetizers you can serve, especially on game night, is chicken wings. In this chicken wings recipe, you learn how to smoke chicken wings on a gas barbecue. These Cajun-style BBQ chicken wings are smoked to perfection and served, tossed in an ale sauce for a delicious appetizer or snack that can’t be beat.
Cajun-Style BBQ Chicken Wings Recipe with Beer Sauce
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- 2 lb. (1 kg) chicken wings, split
- 2 tbsp. (30 ml) neutral flavor oil
- 4 tbsp. (112 g) chicken or cajun seasoning
- 1½ cups (355 ml) ale style beer
- 1 tbsp. (28 g) cajun seasoning
- 1 tbsp. (28 g) sugar
- 1 tbsp. (10 g) cornstarch
- ¼ cup (58 g) butter, cubed
- 1 fresh lime, sliced
- 1 bag, favorite smoker chips, hickory, cherry or brandy recommended
- Place your wings into a large bowl and toss with the oil and seasoning. Let them sit while you prepare the barbecue.
- While the chicken wings are chilling out, prepare the barbecue. Fill the smoker box or a smoker pipe with your choice of wood chips. You don’t have to soak them but can if you prefer.
PRO TIP: You can use the same beer in this recipe to soak your wood chips for extra flavor. - Remove the cooking grids and place the smoker box over the burner you will be lighting for this recipe. Replace your cooking grids. Light the barbecue using one or two burners set to low. You want a temperature between 225°F and 250°F (107°C and 121°C). Light the burner under the smoker box. If you have a 4-burner barbecue turn the one farthest away from the smoker box to low as well.
- Once the grill is up to temperature, place the wings onto the cooking grids over indirect heat. Smoke the wings for about 1.5 to 2 hours or until they are dark in color and reach an internal temperature of 160°F (71°C). You will likely need to change the wood chips at least once during this time. Please use caution as your cooking grids and the smoker box will be hot.
- For the sauce, pour the beer into a saucepan. Reserve a tablespoon of beer. Add the cajun seasoning and sugar to the saucepan and bring to a simmer over medium-low heat. Add the reserved beer to the cornstarch, whisking until combined. Add the cornstarch mixture to the beer in the pan. Simmer until slightly thickened and remove from heat. Slowly add the butter, one to two cubes at a time, whisking until incorporated.
- When the wings are nearly done – via thermometer reading – crank the heat up on your lit burners and cook the wings an additional 3 to 5 minutes over direct heat to crisp them up.
- Remove the wings from the heat and allow them to rest for 5 to 10 minutes.
- Toss the chicken wings with the fresh ale sauce and serve with your favorite veggies and dips.
Do you enjoy smoking on a gas barbecue? Have you tried these Cajun-Style Wings with Beer Sauce? Tell us about adventures in making wings and the flavors that put your guests in a flap! Share your stories, recipes and photos on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #FreestyleGrilling.
Happy Grilling!
Season the wings generously with Cajun seasoning
They already look delicious
Smoke the wings for an hour or two, then crisp over direct, high heat
This beer-sauce is just like buffalo wing sauce, finished with butter
Sauce thoroughly and then add a squeeze of lime
Don't forget your favorite sides, like veggies, chips and dip
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Season the wings generously with Cajun seasoning
They already look delicious
Smoke the wings for an hour or two, then crisp over direct, high heat
This beer-sauce is just like buffalo wing sauce, finished with butter
Sauce thoroughly and then add a squeeze of lime
Don't forget your favorite sides, like veggies, chips and dip