I love how this recipe combines two favorites: smoky, spiced wings and creamy Alfredo sauce. The wings are perfectly seasoned and smoked low and slow, then finished with a quick crisp for that satisfying texture. When I coat them in garlicky Alfredo, the result is a buttery, peppery, cheesy coating that clings to every bite. It’s different, indulgent, and wildly flavorful.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 pounds of chicken wings
1 tbsp olive oil
3 tbsp Cajun Honey Rub
2 tbsp corn starch
Fresh parsley for garnish, finely chopped
2 tbsp butter
3 cloves minced garlic
1 cup heavy cream
½ cup freshly shredded parmesan cheese
1 tsp coarse ground black pepper
Directions
I start by placing the wings in a large bowl, then drizzle them with olive oil. I add the Cajun Honey Rub and cornstarch, mixing everything together until the wings are evenly coated.
I set my smoker to 275°F and place the wings inside. I smoke them for 1 hour, flipping them halfway through to ensure even cooking.
While the wings are smoking, I make the Alfredo sauce. I melt butter in a pan, sauté the minced garlic for 2–3 minutes, then add the heavy cream, black pepper, and parmesan cheese. I whisk it over low heat until the sauce thickens and becomes creamy.
Once the wings have smoked for an hour, I crank up the smoker to 350°F and cook the wings for another 2–3 minutes per side. I wait until they’re crispy and have reached an internal temperature of 185°F.
I transfer the wings to a large bowl and pour the Alfredo sauce over the top. I toss everything thoroughly so every wing gets coated in that creamy goodness.
To finish, I plate the wings and sprinkle with more parmesan and chopped parsley for garnish.
Servings and timing
This recipe makes about 36 wings, perfect for a party or large gathering. It takes around 1 hour and 10 minutes total, including smoking, crisping, and saucing.
Variations
Sometimes I like to add a little heat to the Alfredo by stirring in red pepper flakes or a splash of hot sauce. If I want a deeper cheese flavor, I use a blend of parmesan and Romano. For a slightly lighter sauce, I substitute half of the cream with milk. And if I’m not smoking, I bake the wings at 400°F and finish under the broiler.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the wings in the oven at 350°F until heated through—about 10–15 minutes. I avoid the microwave to keep the skin from going soggy. If needed, I add a little extra Alfredo sauce when serving again.
FAQs
Can I use store-bought Alfredo sauce?
Yes, I can use a good-quality jarred Alfredo if I’m short on time, but making it fresh gives the best flavor and texture.
What if I don’t have a smoker?
No problem—I bake the wings at 400°F for about 45–50 minutes, flipping halfway through. I broil them for 2–3 minutes at the end to get that crispy skin.
How do I know the wings are done?
I always use a meat thermometer to check that they reach 185°F. That ensures they’re cooked through and tender.
Can I make these ahead of time?
Yes. I smoke and crisp the wings ahead, then reheat and toss in the Alfredo sauce just before serving so they stay crispy.
What’s a good side to serve with these wings?
I like pairing them with roasted vegetables, garlic bread, or even a fresh green salad to balance out the richness.
Conclusion
Smoked Cajun Alfredo Chicken Wings are a delicious twist on two comfort food classics. I love the combination of smoky spice and creamy sauce—it’s indulgent, memorable, and guaranteed to impress. Whether I’m serving them at a party or enjoying them with family, these wings always steal the spotlight.
These smoked Cajun Alfredo chicken wings are bold, creamy, and packed with smoky heat—tossed in rich homemade Alfredo sauce for an unforgettable flavor twist.
Author:Sarah
Prep Time:10 minutes
Cook Time:1 hour
Total Time:1 hour 10 minutes
Yield:36 wings (about 6 servings)
Category:Appetizer, BBQ, Party Food
Method:Smoker, Stovetop
Cuisine:American, Cajun-Inspired
Ingredients
For the Wings:
3 pounds chicken wings
1 tbsp olive oil
3 tbsp Cajun Honey Rub (store-bought or homemade)
2 tbsp corn starch
Fresh parsley, finely chopped (for garnish)
For the Alfredo Sauce:
2 tbsp butter
3 cloves garlic, minced
1 cup heavy cream
½ cup freshly shredded parmesan cheese
1 tsp coarse ground black pepper
Instructions
Prep the Wings:
Place wings in a large bowl. Drizzle with olive oil, then sprinkle with Cajun Honey Rub and corn starch. Toss to coat evenly.
Smoke the Wings (First Cook):
Preheat smoker to 275°F. Arrange wings on the smoker and cook for 1 hour, flipping halfway through.
Make the Alfredo Sauce:
In a small saucepan, melt butter over medium-low heat. Add garlic and sauté for 2–3 minutes until fragrant. Pour in heavy cream, add pepper and parmesan, and whisk continuously over low heat until the sauce thickens.
Crisp the Wings (Second Cook):
Increase smoker temperature to 350°F. Cook wings for 2–3 minutes per side, or until skin is crispy and internal temperature reaches 185°F.
Sauce the Wings:
Transfer wings to a large mixing bowl. Pour Alfredo sauce over top and toss until wings are fully coated.
Serve & Garnish:
Plate the wings and top with additional parmesan cheese and chopped parsley.
Notes
For spicier wings, add crushed red pepper or extra Cajun rub.
Make the Alfredo sauce ahead and reheat gently when ready to toss.
These wings are best served fresh and hot for maximum flavor and crunch.
