Original Creole Seasoning 
Crispy Creamy Turkey and Sausage Pasta
This turkey and sausage pasta by @TFTI.BBQ is comfort food at its finest! Creamy and packed…
Get RecipeThese smoked and grilled chicken wings by @grillnation are layered with flavor, rich smokiness, fire-seared crisp, and a juicy center that keeps you coming back for more.
Ingredients
-
3lbs whole chicken wings (drums + flat)
-
2 tbsp olive oil
-
1½ tbsp Tony Chachere’s Original Creole Seasoning
-
1 tsp smoked paprika
-
1/2 tsp garlic powder
-
½ tsp cayenne (optional, for heat)
-
Wood chunks/chips (apple or hickory recommended)
-
For the Creole Ranch Dip:
-
1/2 cup mayonnaise
-
1/2 cup sour cream
-
1 cup buttermilk (thin as needed)
-
1 tsp dried dill
-
1/2 tsp garlic powder
-
1/2 tsp onion powder
-
1 tsp Tony Chachere’s Creole Seasoning
-
½ tsp lemon juice or white vinegar
-
Chives or parsley (optional garnish)
- Clear
Directions
- Prep the wings: Pat chicken wings dry. Toss with oil, seasonings, and cayenne. Marinate 30 min.
- Preheat smoker: Preheat smoker to 250°F with indirect heat. Add wood chunks/chips.
- Smoke the wings: Smoke wings for 1½–2 hrs, flipping halfway, until 165°F internal temp.
- Fire up the grill: Heat grill (or smoker’s sear zone) to medium-high.
- Char the wings: Grill 2–3 min per side until crispy and charred. Target 175–180°F internal temp.
- Mix the ranch dip: Whisk mayo sour cream, buttermilk, dill, spices, and lemon juice. Chill before serving.
- Plate and serve: Arrange hot wings on platter with Creole ranch. Garnish with herbs.
- Enjoy and pair: Serve with celery, pickles, or grilled corn. Perfect for game day or BBQ.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Smoked Turkey Breast
Dry turkey? We don't have that at our table! This smoked turkey breast recipe by @GrillNation…
Get Recipe