I've done plenty of amazing turkeys, chickens and roasts in my Big Easy but today decided to rig up some skewers (homeade from clothers hangers as the Charbroil ones are difficult to find in Canada for a reasonable price) of chicken wings.
I seasoned half with a cajun mix of seasoning (paprika, onion powder, garlic powder, pepper, chili powder, salt) and the other half did bare and added my signature sauce (ketchup, soya sauce, sriracha, honey, pepper) that my wife loves so much.
I cooked them for 50 min, but would do 60 min next time as some larger drummettes were borderline fully cooked.
They came out of the basket pretty easy with my rigged hangers and onto the plate for everyone to enjoy. My son and wife liked both flavors a lot. I was partial to the dry rub but the sauce was good too.
Can't wait for the next batch.....and maybe some ribs next time.
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