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Wednesday, June 24, 2015

Grilled Cajun Chicken Wings with Remoulade Dipping Sauce

  • 3 lbs - Chicken Wings
  • 1/4 Cup - Vegetable oil

Blackening Seasoning
  • 4 TBS - Paprika
  • 2 TBS - Salt
  • 4 tsp - Granulated Garlic
  • 4 tsp - Granulated Onion
  • 4 tsp - Black Pepper
  • 4 tsp - Cayenne Pepper
  • 2 tsp - Thyme 
  • 2 tsp - Oregano
Combine all ingredients and mix well.

Remoulade Sauce

  • 3/4 Cup Mayonnaise
  • 1 tsp - Blackening Seasoning (see above)
  • 1 tsp - Fresh minced garlic
  • 1 tsp - Horseradish
  • 1 tsp - Louisiana Hot Sauce
  • 1 tsp - Pickle juice
  • 1 tsp - Creole Mustard
Combine all ingredients, mix well and refrigerate until ready to serve.

Wing Directions
  • Toss the wings in vegetable oil.
  • Liberally coat the wings with the Blackening Seasoning and refrigerate 30 minutes to 2 hours.
  • Grill wings over indirect heat at 400ยบ for 30-40 minutes or until cooked through, flipping after 15 minutes.
  • Serve with the remoulade sauce.


  1. love your recipes man the simple delicious and fun to make thank you so much.


    1. Thanks Maddog I appreciate it!!!

    2. Are you a Chef or do you just love cooking?

    3. I just love food and to cook!!

    4. Hey Larry I just finished the occasion chicken wings brother and that's the stuff was delicious smells better than the Italian chicken wings that I tried man I'm going to have to go online and just go into business from your recipes I used tablespoons instead of teaspoons of a granulated garlic and granulated onion your written recipe calls for teaspoons of granulated garlic and onions but on your video it look like you use tablespoons

    5. Thanks Dennis, glad you enjoyed the wings!! If you go into business I want some royalties! LOL No I did use 4 tsps of onion and garlic, but if the TBS's worked that's good too! I can never get enough garlic and onion!!