Since moving to the Saint Petersburg, Florida area last June we have found lots of great restaurants to dine at. One of the newest restaurants to open here is Mullet’s Fish Camp & Market. Mrs. Buddha and I went there to try the fish, but the server insisted we try their wings first. Explaining to use they smoked their wings first then flash fried them before serving, we were intrigued. The “Merman” sauce served with the wings was out of the world delicious… crunchy, sweet, and tangy this sauce pushed the wings over the top. This is my first attempt at recreating the recipe on the Big Green Egg and will not be my last. For this first go, I cooked the wings indirect before saucing. Next time, i will smoke then fry them! Now sit back, grab an ice cold Jai Alai IPA, and enjoy this recipe for Big Green Egg Cajun Style Grilled Chicken Wings.

Big Green Egg Cajun Style Grilled Chicken Wings

Start by separating the drums from the flats, discarding the tips.

Place the wings in a bowl then toss with olive oil.

For this recipe I am using Dizzy Pig’s Bayouish for the cajun seasoning. Toss and cover the wings in the seasoning.

Get your Big Green Egg up to 350°F setup for indirect cooking. When the temp is stable, place the wings inside. Cook for 25 minutes then flip the wings.

After another 25 minutes (50 total) your wings should be dark and crispy like this. Remove and place in a bowl.

To make the sauce add 2 Tbsp of the Dizzy Pig Bayouish seasoning to a pan set to medium heat. When the seasoning starts to blacken it’s time to remove and place in a bowl.

Add the bottle of Sweet Baby Ray’s Carolina Gold BBQ Sauce to the seasoning and mix well. Reserve 1/4 of this mixture.

Pour 3/4 of the sauce over the wings and toss to coat evenly.

Now, get that Buddha Bite and enjoy these Grilled Merman Wings!