Honey Garlic Cajun Sriracha Wings Smoky, sweet, spicy, and buttery wings with a kick of Cajun heat

Yield: 2–3 lbs wings (4–6 servings) Cook Time: 60–75 minutes Ingredients Wings - 2–3 lbs chicken wings - 2–3 tbsp TFTI Cajun Honey Rub - 1–2 tbsp cornstarch - Additional Cajun Honey Rub, to taste Honey Garlic Cajun Sauce - ½ stick butter (4 tbsp) - 1½ tbsp minced garlic - 2 tbsp sriracha - 1 tbsp hot honey - 1 tbsp soy sauce - ½ tbsp everything bagel seasoning - 1 tbsp TFTI Cajun Honey Rub (Spicy Garlicky) For larger batches (like my 6 lb cook), simply double the sauce ingredients

Instructions

Preheat your smoker to 225°F

Pat the wings dry with paper towels

Season generously with TFTI Cajun Honey Rub, then lightly coat with cornstarch

Add another light dusting of seasoning if desired

Arrange the wings on the smoker and cook at 225°F for about 30 minutes

I used lump charcoal and cherry wood chunks, but these also cook great on a pellet smoker or in the oven

While the wings smoke, prepare the sauce

Melt the butter in a saucepan over low heat and stir in: - Minced garlic - Sriracha - Hot honey - Soy sauce - Everything bagel seasoning - TFTI Cajun Honey Rub Simmer for 1–2 minutes until everything is combined and fragrant

Increase the cooking temperature to 350–400°F and continue cooking the wings, flipping as needed, until crispy and the internal temperature reaches around 200°F

Transfer the hot wings to a large bowl and toss with the sauce until evenly coated

Serve immediately and enjoy

Pro Tip Cooking wings to around 200°F internal renders more fat and gives you that perfect tender bite while keeping the skin crisp