Original Creole Seasoning 
Creole Mississipi Pot Roast
Tender beef, buttery potatoes, and that unmistakable Tony’s flavor. @CreoleSeouls take on Mississippi Pot Roast brings…
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
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3lbs whole chicken wings (drums + flat)
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2 tbsp olive oil
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1½ tbsp Tony Chachere’s Original Creole Seasoning
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1 tsp smoked paprika
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1/2 tsp garlic powder
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½ tsp cayenne (optional, for heat)
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Wood chunks/chips (apple or hickory recommended)
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For the Creole Ranch Dip:
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1/2 cup mayonnaise
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1/2 cup sour cream
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1 cup buttermilk (thin as needed)
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1 tsp dried dill
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1/2 tsp garlic powder
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1/2 tsp onion powder
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1 tsp Tony Chachere’s Creole Seasoning
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½ tsp lemon juice or white vinegar
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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.
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