Pepper Sauce 
BOLD Creole Seasoning 
Tony’s Crab Stuffed Shrimp
Why settle for shrimp when you can stuff ’em with crab? These Crab Stuffed Shrimp by…
Get RecipeSmoked then fried to crispy perfection. These hot wings by @TFTI.BBQ bring the heat with bold, smoky flavor and a fiery finish. Wings like you’ve never had ‘em before!
Ingredients
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1lb Party wings
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2-4 tbsp Tony Chachere’s Louisiana Pepper Sauce
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2 tsp Tony Chachere’s Bold Creole Seasoning
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2 tbsp room temperature butter
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Wagyu beef tallow for frying
- Clear
Directions
- Using hot sauce as a binder then season wings and set aside.
- Fire up grill for indirect smoking using hickory wood for smoke.
- Place wings on opposite side of coals and smoke until an internal temp of 170F.
- Place a cast iron pot w/ Wagyu beef tallow over coals. Once the oil reaches a temp of 350F drop in wings and fry for 2-3 min.
- Remove wings and add to a bowl with 2tbsp of room temperature butter and 2 tbsp of hot sauce. Mix and top with chives.
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from our Cajun Country Cookbook
Grilled Cajun Lobster Rolls
Summer's still going with these Grilled Cajun Lobster Rolls by @MyDiaryOfUs. Grab your Tony’s, get the…
Get Recipe