Cajun Wings
Whether it’s game day or a Saturday, Netflix, and chill day, these Cajun Wings are a crowd pleaser and a great snack or meal.
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In the 1970s, a bar in Buffalo, New York, began the Buffalo chicken wing craze. Since then, chicken wings have taken off all across America and are a common guest at sporting events, buffets, and parties. They are no longer only Buffalo wings, either. The handy little chicken wing comes in various flavors using unique rubs and sauces.
I am a big barbecue sauce fan, so I have often turned to barbecue wings as my number one choice…that is until I discovered Cajun seasoning. If you like a little heat, these wings are for you. And don’t worry, if heat isn’t your thing, you can just use a little less of the seasoning and still get that great Cajun flare and taste.
Whenever we have parties, serving wings is my go-to to make everyone happy and fill their tummies. I like to have a few choices with different seasonings. The Cajun wings always go quickly. My favorite part of serving wings is that they are finger food. Using a dry rub like this rather than a sauce is really nice at get-togethers, simply because people want to stand and socialize, and that’s easier without messy sauces. Plus, when serving wings, all you need is disposable plates, and clean-up is a cinch.
If I want an entire Cajun theme, I also throw in some Cajun fries to go with the wings or serve up a little Cajun tater tots casserole.
Are Cajun Wings Healthy?
Chicken skin sometimes gets a bad rap. Although it does have some fat, it’s a small amount, and the meat on the wings is a great source of protein, which is crucial for building strong muscles. Go ahead and enjoy some chicken wings. They are a healthy choice, especially when not fried. This recipe requires baking the wings so there is no added fat involved.
Plus, chicken wings are gluten-free, dairy-free, and low-carb. Be careful when choosing your Cajun seasoning, however. If you buy Cajun seasoning already prepared, read the ingredients if you are avoiding carbs or gluten. Seasoning mixes may contain gluten and sugar.
What’s the secret to great cajun wings?
The secret to great Cajun Wings is in the moisture, or rather, the lack of moisture. When you use a rub rather than a sauce, you want a nice crispy chicken wing. Moisture sets out to ruin that crisp for you. I know, it’s not kind, but it’s what happens. Thankfully, you can protect your chicken wings by removing as much moisture as possible. Dab the wings with paper towels, then dab them again until you have dry paper towels. The dryer the wings, the crispier the skin will be.
INGREDIENTS
- 2 pounds chicken wings
- 1 tablespoon baking powder
- 2 tablespoons Cajun seasoning
INSTRUCTIONS
Prep
Preheat oven, prepare wings, and dry thoroughly.
Season
Coat wings with baking powder and Cajun spices.
Bake
Cook wings until crispy and golden brown.
Devour!
FAQs & Tips
What’s better than making cajun wings? Making them ahead of time and storing them so you can eat them any time you like. It’s easy to do. Prepare the wings and let them cool, then place them in an airtight container or a zip-top storage bag, and keep them in the refrigerator for up to five days. You can also freeze the wings for up to six months.
Making homemade Cajun Seasoning is a great idea! It’s especially helpful if you are trying to avoid specific ingredients, such as flour, anti-caking ingredients, or sugar. Some basic spices that mix well together to make Cajun seasoning are garlic powder, paprika, salt, dried oregano, dried thyme, black pepper, onion powder, and cayenne pepper. You can mix a teaspoon or two of each according to your own taste. I like to make a large amount and then keep it in a jar in my pantry so I have it on hand.
It may seem like overkill to add baking powder to the wings before adding the spice, but hear me out. Chicken wings are small and there isn’t a lot of skin on each one. The baking powder creates an extra surface area for the seasoning to stick to and allows for more surface area to crunch. Isn’t that cool? It really does make a difference. Don’t skip the baking powder if you want extra crispy chicken wings.
Serving Suggestions
Can you enjoy Cajun wings without celery and carrots? Probably not. The celery and carrots became a tradition with wings because they actually serve a purpose. Wings can get spicy, and cool, crunchy veggies help tone down that spice. Serve up your Cajun wings with a few sticks of celery and carrots on the side. And of course, don’t forget the blue cheese dressing to go with them.
Speaking of blue cheese, these air-fried buffalo cauliflower snacks go really well with Cajun wings. They make a fun meal together or a party snack. If you want to cool things down in between bites of your Cajun wings, a nice chilled salad is the answer. I like a Mediterranean cucumber salad or a broccoli salad to eat alongside my wings.
Cajun Wings Recipe
Ingredients
- 2 pounds chicken wings
- 1 tablespoon baking powder
- 2 tablespoons Cajun seasoning
Instructions
- Preheat oven to 425℉. Line a baking sheet with foil and place a wire rack on top.
- Cut the chicken wings into flats and drumettes if they are not already separated. Discard the wing tips.
- Use paper towels to pat the wings dry, ensuring they are completely moisture-free for optimal crispiness.
- Place the wings in a large bowl. Sprinkle with baking powder and toss until the wings are evenly coated.
- Add the Cajun seasoning to the wings and toss again to ensure they are fully coated with the spices.
- Arrange the wings on the prepared wire rack in a single layer, ensuring they are not touching for even cooking.
- Bake in the preheated oven for 24 minutes, or until the wings are golden brown and crispy.
Nutrition
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