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–+ servings
Grilled chicken drumsticks with a caramelized glaze in a foil tray, in front of bottles of Melinda’s Sriracha Hot Chili Sauce, Melinda’s Hot Honey, and a Cajun Spice Certified seasoning.

Honey Garlic Cajun Sriracha Wings: Smoky and Spicy Treats

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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4

Ingredients

  • 2-3 pounds chicken wings
  • 2-3 tablespoons TFTI Cajun Honey Rub
  • 1-2 tablespoons cornstarch
  • Additional Cajun Honey Rub to taste
  • Honey Garlic Cajun Sriracha Sauce
  • 1/2 stick butter 4 tablespoons
  • 1 1/2 tablespoons minced garlic
  • 2 tablespoons sriracha
  • 1 tablespoon hot honey
  • 1 tablespoon soy sauce
  • 1/2 tablespoon everything bagel seasoning
  • 1 tablespoon TFTI Cajun Honey Rub Spicy Garlicky if using

Instructions

  • Preheat your smoker to 225 degrees.
  • Pat the wings dry with paper towels, then season generously with TFTI Cajun Honey Rub. Add the cornstarch and toss until the wings are lightly coated. Add another light dusting of seasoning if desired.
  • Place the wings on the smoker and cook at 225 degrees for about 30 minutes. I used lump charcoal and cherry wood chunks, but these also work great on a pellet smoker or in the oven.
  • While the wings are smoking, make the sauce. Melt the butter in a saucepan over low heat, then stir in the minced garlic, sriracha, hot honey, soy sauce, everything bagel seasoning, and Cajun Honey Rub.
  • Let the sauce simmer for 1-2 minutes until everything is combined and fragrant, then remove it from the heat.
  • Increase the cooking temperature to 350-400 degrees and continue cooking the wings, flipping as needed, until the skin is crispy and the internal temperature reaches around 200 degrees.
  • Transfer the hot wings to a large bowl, pour the sauce over the top, and toss until evenly coated.
  • Serve immediately and enjoy.