Grilled Louisiana Cajun Chicken Wings

Introduction

These Grilled Louisiana Cajun Chicken Wings are all about bold flavors and perfect texture. Thanks to the Arteflame grill, you get a steakhouse-quality sear and a perfectly even cook without burning. Try different variations and find your favorite!

Ingredients

• 2 lbs chicken wings
• 2 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cayenne pepper (optional for extra heat)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 3 tbsp unsalted butter, melted
• Lemon wedges (for serving)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the soaked napkins in the center of the grill and stack firewood over them.
3. Light the napkins and allow the fire to build.
4. Wait approximately 20 minutes for the grill to heat up.

Step 2: Prep the wings

1. Pat the chicken wings dry with a paper towel.
2. In a large bowl, mix Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
3. Toss the wings in the seasoning mixture until evenly coated.

Step 3: Sear the wings on the center grill grate

1. Place the wings directly onto the center grill grate.
2. Sear for 1-2 minutes per side to create a crispy char.

Step 4: Finish cooking on the flat cooktop

1. Move the seared wings to the flat griddle cooktop.
2. Cook for about 15 minutes, turning occasionally to ensure even grilling.
3. Brush with melted butter for extra flavor.
4. Remove the wings when the internal temperature reaches 170°F.

Step 5: Serve and enjoy

1. Let the wings rest for a few minutes as they continue to cook internally.
2. Serve hot with lemon wedges on the side.

Tips

• Use fresh firewood for an authentic smoky flavor.
• For extra crispiness, space out the wings on the griddle so they don’t steam.
• Keep the grill’s heat zones in mind—higher heat near the center, lower heat towards the edges.
• Always remove the wings when they are about 15°F below the final temp as they continue to cook after removal.

Variations

1. Honey Cajun Wings: Add 2 tbsp honey for a sweet and spicy glaze.
2. Lemon Pepper Cajun Wings: Mix in 1 tsp of lemon zest and 1 tsp black pepper.
3. Smoky BBQ Cajun Wings: Brush wings with barbecue sauce just before finishing on the griddle.
4. Buffalo Cajun Wings: Toss cooked wings in buffalo sauce for an extra kick.
5. Garlic Parmesan Cajun Wings: Sprinkle with grated Parmesan and roasted garlic after grilling.

Best Pairings

• Grilled corn on the cob with butter
• Coleslaw for a refreshing crunch
• Sweet potato fries cooked on the flat cooktop
• Ice-cold beer or a tangy lemonade
• Grilled garlic bread for a smoky side

Conclusion

These Grilled Louisiana Cajun Chicken Wings are all about bold flavors and perfect texture. Thanks to the Arteflame grill, you get a steakhouse-quality sear and a perfectly even cook without burning. Try different variations and find your favorite!