Smoked and Grilled Creole Chicken Wings with Tony’s Ranch Dip

Smoked and Grilled Creole Chicken Wings with Tony’s Ranch Dip

3 lbs chicken wings, drums & 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 or pellets, for smoking (I like apple and/or cherry)

½ cup mayonnaise

½ cup sour cream

⅓ cup buttermilk

1 teaspoon dried dill

½ teaspoon garlic powder for ranch

½ teaspoon onion powder

1 teaspoon Tony Chachere’s Creole Seasoning for ranch

½ teaspoon fresh lemon juice

2 tablespoons fresh chives chopped

Pat wings dry and toss with oil and all seasonings. Marinate 30 minutes to 8 hours.

Smoke wings at 250° for 1.5-2 hours until internal temperature reaches 165°, flipping halfway.

Make Creole ranch by whisking together mayo, sour cream, buttermilk, herbs, and seasonings. Chill 15 minutes.

Grill smoked wings over direct medium-high heat 2-3 minutes per side until crispy and 175-180°F internal.

Rest wings 2-3 minutes, then serve hot with chilled Creole ranch dip.

Garnish ranch with fresh chives and serve with celery sticks and pickles.