Smoked and Grilled Creole Chicken Wings with Tony’s Ranch Dip Recipe
Experience the bold, smoky flavors of Louisiana with these smoked and grilled Creole chicken wings. First seasoned with Tony Chachere’s Original Creole Seasoning and smoked low and slow for tender, flavorful meat, the wings are then grilled to perfection for crispy skin. Served alongside a creamy, tangy homemade Creole ranch dip, this recipe delivers the perfect balance of spice, smoke, and refreshing coolness, ideal for game day or casual gatherings.
- Prep Time: 10 minutes (plus 30 minutes to 8 hours marinating)
- Cook Time: 2 to 2.5 hours (1.5-2 hours smoking + 5-6 minutes grilling)
- Total Time: 2 hours 10 minutes to 10 hours 10 minutes (including minimum marinating)
- Yield: Approximately 4 servings
- Category: Appetizer
- Method: Smoking
- Cuisine: Louisiana Creole, Southern American
Ingredients
Chicken Wings
- 3 lbs whole chicken wings, separated into drums and flats
- 2 tablespoons olive oil
- 1½ tablespoons Tony Chachere’s Original Creole Seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon cayenne pepper (optional)
- Wood chunks for smoking (apple or hickory)
Creole Ranch Dip
- ½ cup mayonnaise
- ½ cup sour cream
- ⅓ cup buttermilk
- 1 teaspoon dried dill
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon Tony Chachere’s Creole Seasoning
- ½ teaspoon fresh lemon juice
- 2 tablespoons fresh chives, chopped
Instructions
- Prepare the wings: Pat the chicken wings dry thoroughly with paper towels, then toss them with olive oil and all the dry seasonings — Tony Chachere’s Original Creole Seasoning, smoked paprika, garlic powder, and cayenne pepper if using. Let them marinate in the refrigerator for anywhere from 30 minutes up to 8 hours to develop deep flavor.
- Smoke the wings: Set up a smoker and preheat to 250°F. Add apple or hickory wood chunks for authentic smoke flavor. Place wings on the smoker rack and cook low and slow for about 1.5 to 2 hours, flipping halfway through. Smoke until the internal temperature reaches 165°F to ensure they are fully cooked and tender.
- Make the Creole ranch dip: While wings are smoking, whisk together mayonnaise, sour cream, buttermilk, dried dill, garlic powder, onion powder, Tony Chachere’s Creole Seasoning, and fresh lemon juice in a bowl. Chill in the refrigerator for at least 15 minutes to let flavors meld.
- Grill the wings for crispiness: Preheat a grill to medium-high heat for direct cooking. Remove the smoked wings and grill them for 2 to 3 minutes per side until the skin is crispy and the internal temperature reaches 175-180°F.
- Rest and serve: Let the wings rest for 2 to 3 minutes after grilling. Serve hot alongside the chilled Creole ranch dip garnished with fresh chopped chives. Optionally serve with celery sticks and pickles for a complete appetizer experience.
Notes
- For ultra crispy skin, let wings rest uncovered in the refrigerator for 1 hour before smoking.
- Use a wireless meat thermometer to monitor internal temperature precisely throughout cooking.
- Store leftover wings in an airtight container refrigerated up to 4 days; ranch dip lasts about 1 week refrigerated.
- Reheat wings in an air fryer or oven at 375°F for best texture retention.