Sug­ar Cane Smoked Wings with Cane Row BBQ Sauce & Rose­mary Ranch

Cajun Aces, Season 2


Prep Time
Cook Time
Total Time


  • 2 stalks sugar cane, cut into 3 inch sections
  • 2 lbs chicken wings (party wings cut)
  • 1 tbsp yellow mustard
  • 1 tbsp Creole mustard
  • 1 tbsp Cajun Select Seasoning
  • Kosher salt and freshly ground black pepper
  • Cane Row BBQ Sauce
  • Rosemary Ranch, for serving
  • Cane Row BBQ Sauce
  • 1 cup ketchup
  • 1 cup Cane vinegar
  • ¾ cup molasses
  • ¾ cup honey
  • ½ cup cane syrup
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • Dash of Tabasco sauce
  • Rosemary Ranch
  • ½ cup mayonnaise
  • ½ cup buttermilk
  • ½ cup sour cream
  • 1 tbsp minced red onion
  • 1 tbsp minced fresh dill
  • 1 tbsp minced fresh rosemary
  • 1 tbsp lat leaf parsley minced
  • 1 clove garlic minced
  • 2 tsps apple cider vinegar
  • Dash of Worcestershire sauce
  • Dash of hot sauce
  • Kosher salt and freshly ground black pepper


  • Heat a charcoal grill to medium heat.
  • Add wings to a large bowl and toss with the mustard. Sprinkle with salt and pepper, Cajun Select Seasoning. Toss to coat.
  • Add the sugar cane to the hot charcoal. Grill wings, covered and turning occasionally, until golden brown and crisp, 15–20 minutes. Baste with BBQ sauce the last few minutes of grilling.
  • For the Cane Row BBQ Sauce
  • Add all ingredients to a sauce pot, cook, while stirring occasionally, for 30 minutes.
  • For the Rosemary Ranch
  • Mix all the ingredients together in a small bowl. Cover with plastic wrap and refrigerate until ready to serve.

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Recipes, stories, and lagniappe from Chefs Cody and
 Sam Carroll of Food Network’s Cajun Aces.

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