Cajun-Mesquite Smokehouse Wings

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Recipe - Cajun-Mesquite Smokehouse Wings in a Weston Smoker

From the Weston Kitchen


  • 1 dozen fresh chicken wings
  • 1 tablespoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon cayenne
  • 1 tablespoon black pepper
  • 1 teaspoon dry mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon brown sugar
  • 1/2 teaspoon sage
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon salt
  • 1 tablespoon butter, melted


Smoky, zesty, and perfectly spicy - These 'smokehouse' wings were placed in a Smoker for a couple of hours, then tossed in our own Cajun-Mesquite blend. Just the right balance of impressive and easy for your next gathering.

  1. Preheat your smoker. Soak your wood chips for a half hour if needed. Fill the water bowl of the smoker. Once the smoker reaches 250 degrees F, place your wings onto the smoker racks and the wood chips into the smoking box. Smoke for 2 1/2 hours at 250 degrees.
  2. Remove wings and broil on high for about 5 minutes to crisp. Pour melted butter into a large bowl and toss wings to coat. Sprinkle seasoning onto the wings and toss again to coat with seasoning. Serve.

How much seasoning you use depends on how spicy and how dusty you like your wings. We prepared our seasoning mix well in advance, vacuum sealed it with a Weston Vacuum Sealer, then used about half on our wings. We vacuum sealed the remaining half and saved it for future Cajun-Mesquite dusted dishes.

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