Cajun Jerk Buffalo Chicken Wings
So a few weeks ago I made dinner up as I cooked, with no plan in place really. That’s when I came up with a Cajun Jerk Buffalo Chicken Wings recipe (they can be baked, smoked, or cooked on your Blackstone griddle).
I had some chicken wings and made up this sauce that was basically all three of my husband’s favorite chicken wing sauces combined into one.
He loves cajun wings, also Caribbean Jerk wings, and garlic parmesan.
Well, when I told him I designed wings especially for him he was thrilled.
He was a bit concerned when he realized “jerk” was in the title…but I quickly reminded him of his love for jerk wings.
How to make Cajun Jerk Buffalo Chicken Wings
The sauce is cajun seasoning, Caribbean Jerk seasoning, soy sauce, butter, garlic, parmesan cheese, and buffalo sauce.
Bring it just to a boil and simmer for a minute.
Put four pounds of jumbo split wings in a gallon size plastic bag with half a cup of the sauce.
Massage the bag until evenly mixed and marinate an hour at least, or even overnight.
If smoking these wings they will take two and a half hours total at 250 degrees.
Baking and Blackstone griddle directions are in the recipe card for ya!
Flip the wings halfway through using either cooking method.
And also brush with more of the yummy sauce during the last half hour.
.
Toss the Cajun Jerk Buffalo Chicken Wings in the remaining sauce before serving.
You could serve these with ranch or blue cheese for dipping, as usually that’s how we like our wings.
.
More of my recipe creations to try like Cajun Jerk Buffalo Chicken Wings…
Taco Chicken Wings with Cilantro Ranch
Smoked Jerk Wings with Caribbean Rum Sauce
Smoked Harissa Chicken Wings
Follow me on:
TikTok
Instagram
Facebook
Pinterest
And join my Grilling and Smoking Facebook Group!
Cajun Jerk Buffalo Chicken Wings
Cajun Jerk Buffalo Chicken Wings is a triple combo of my husband's three favorite chicken wings, such an amazing and unique flavor!
Ingredients
- 4 pounds jumbo split chicken wings
- 1 tablespoon cajun seasoning
- 1 tablespoon Caribbean Jerk seasoning
- 1 tablespoon soy sauce
- 2 tablespoons butter
- 4 cloves garlic minced
- 1/4 cup parmesan cheese
- 1 1/2 cups buffalo sauce (I used Franks)
- Optional: ranch dressing for dipping
Instructions
-
Pat the chicken wings dry with paper towels and put them in a gallon size plastic bag.
-
Add remaining ingredients to a saucepan and bring just to a boil and simmer for 1 minute.
-
Add 1/2 cup of this mixture to the bag with the chicken wings and massage the bag until evenly combined.
Marinate in the fridge one hour or over night. Store remaining sauce in a covered container in the fridge.
-
Smoker: Place the chicken wings in a smoker set to 250 degrees for two and a half hours. Flip them halfway through. Brush with the sauce during the last half hour.
Oven: Place wings on a lined baking sheet and put in a 400 degree oven for 45 minutes, flip them halfway through. Brush with the sauce during the last half hour.
Griddle: Preheat your griddle to medium/ medium high heat for a few minutes and add some cooking oil. Add the wings and cook 2 to 3 minutes per side. Lower the heat to medium low and cover the wings with a 9×13 foil pan or large melting dome. Cook 12 to 15 minutes, flipping halfway through. Brush with sauce during last few minutes.
-
Toss with the remaining sauce and serve with ranch dressing for dipping if desired.
My new cookbook is now available, check it out HERE!
