My saucy baked Cajun chicken wings tantalize your taste buds with crispy skin and tender and juicy meat that's literally falling off of the bone, y'all. Party wings, dried then tossed with an easy homemade Cajun rub that sets the South Louisiana scrumptiousness stage. Then, they're baked in the oven and basted with a feisty homemade sauce that puts the perfect flavor-popping finish on the end of each bodacious bite. Yep and yay..
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Oven-Roasted for the Win, Y'all...
Cajun chicken wings are a regional version of Buffalo chicken wings, the beloved party and Super Bowl snack food that consists of sauce-covered wings served with a dipping sauce.
My version includes the seasonings I use for most of my Cajun and Creole recipes and an easy homemade sauce that uses four common pantry ingredients.
The result is saucy wings with a crispy coating and slightly spicy flavor that you can serve hot or at room temperature. But, you might want to make two batches, y'all. Cause when the can't-stop, won't-stop deliciousness sets in, you'll wish you had more, more, more of them. For sure.
Ingredient Essentials & Substitutions
- I used 3 pounds of party wings with drummettes to create this easy Cajun chicken wings recipe. But, you can also use whole chicken wings without altering the recipe.
- I love my own trusty Cajun spice blend that includes garlic powder, onion powder, dried parsley flakes, and paprika. I'm frugal so I almost always use the Great Value brand of spices with great success.
- Baking powder helps to give the skin on the oven-baked Cajun chicken wings its beautiful browned hue. It also makes the skin crispier, which balances beautifully with the meat inside that's tender and juicy all the way down to the bone.
- I use regional fave Crystal hot sauce for the base of the Cajun chicken wings sauce. It's made from aged cayenne peppers, which makes it perfect for creating the distinctive South Louisiana flavor base. I also recommend Louisiana hot sauce as a comparable substitute.
- You can use store-bought or homemade ranch dressing as a sauce ingredient. Substitute sour cream if needed.
- Honey adds just the right amount of sweetness to the Cajun chicken wings sauce, toning down the heat just enough to make each bite enjoyable. You can use white or brown sugar in a pinch.
- I use Steen's cane vinegar, a locally owned brand with a touch of sweetness in each tangy spoonful. I love it and am never without it. That said, you can substitute white or apple cider vinegar in this crispy chicken wings recipe, as well.
Cajun Chicken Wings Storage and Reheating
Cover and store the leftover wings in an airtight container in the refrigerator for up to three days. For best results, reheat them in the oven before serving. This method results in crispy wings, which contrasts with reheating the wings in the microwave, which results in much softer skin.
In-Pan Modifications
This recipe calls for use of a wire rack that lifts the wings off of the pan, allowing the heat in the oven to circulate around the wings and cook them evenly. This negates the need to flip the wings, making this more of a hands-off recipe once the wings are in the oven.
However, if you don't have a wire rack you can still make the recipe. Just follow the recipe as written, flipping the wings at the halfway mark to ensure even cooking. Then, flip them one more time at the end to get the sauce on both sides, if desired.
How to Make Oven-Baked Cajun Chicken Wings
To start the recipe, preheat the oven and make the sauce.
Top a baking sheet with aluminum foil. You can also use parchment paper. This ensures an easy cleanup and minimal wear and tear to your baking sheet.
Now, place a wire rack over the foil. Grease lightly with high-heat olive oil.
Pat the chicken wings dry with a paper towel. Then, sprinkle the seasonings over the wings and toss to combine.
Arrange the chicken party wings over the wire rack. You may need two racks if some of the wings and drummettes you buy are larger than the other ones.
Bake the wings until almost cooked through. Then, baste the dry rub wings with the sauce a few times toward the end of the cooking time.
And that's it, y'all!!
These Cajun chicken wings boast BOLD flavors, crispy textures, and a saucy, finger-licking finish that makes them insanely addictive. And, the best part is that you only need roughly 10 ingredients and 10 minutes of hands-on time to make this appetizer awesomeness again and again and again. Indeed.
Share with those who help you get back up when you fall and cheer the loudest when you win the game. And see y'all on the yum side...
More Amazing Cajun Appetizers With Just the Right Amount of Spice
Cajun Chicken Wings Baked in the Oven
Ingredients
For the Dry Rub Chicken
- 3 pounds chicken wings and drummettes or whole chicken wings
- 1 tablespoon baking powder I use this one
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried parsley flakes
- 1 teaspoon paprika
- salt, black pepper, and cayenne to taste I used ¼ teaspoon salt, ⅛ teaspoon black pepper, and 1/16 teaspoon cayenne
For the Sauce
- ½ cup Louisiana-style hot sauce I use Crystal
- 3 tablespoons ranch dressing
- 3 teaspoons honey
- 2 teaspoons Steen's cane vinegar or apple cider vinegar
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Stir all of the sauce ingredients until combined in a small bowl. Set aside.
- Top a baking sheet with aluminum foil.
- Place a lightly greased wire rack over the baking sheet.
- Pat the chicken wings or drummettes dry with a paper towel. Be patient and thorough as this step helps to remove excess moisture from the pieces which results in tastier, crispier wings.
- Pour the chicken wings and drummettes into a large bowl.
- Top the chicken with the spices and baking powder, then toss until combined.
- Place wings in a single layer on the wire rack.
- Let sit on the countertop for up to 30 minutes for the flesh to soak up the seasonings. You can also place the tray into the refrigerator for up to 12 hours before baking.
- When ready to cook, transfer to the oven.
- Bake for 40 to 45 minutes, or until the juices run clear and a digital meat thermometer inserted into the thickest part of each wing reads at least 165 degrees Fahrenheit. Baste the wings with the sauce three times throughout the cooking process, at tje 15, 25, and 35-minute marks.
- Let cool for 5 minutes before serving with ranch or blue cheese dressing.
Notes
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
See our full nutrition disclaimer here.
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