Crispy Cajun Chicken Wings

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Crispy on the outside, tender and juicy on the inside, these Cajun chicken wings have the perfect amount of spice and flavor from the incredible buttery sauce. These are the best wings ever!

Crispy coating, buttery sauce, perfect seasonings....is there a better way to eat? These crispy, buttery, flavor packed Cajun wings are PERFECTION! And we don't even need to use baking powder to get them crisp like we do for these Asian chicken wings.

Chicken wings are like the ultimate game day or party food. And while we don't really do "game day", we sure do Netflix binge days, which are also very worthy of these wings.

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Why this crispy Cajun chicken wings recipe works
Ingredients for Cajun wings
Step by step instructions
Expert tips
How to keep homemade Cajun chicken wings crispy and juicy
Frequently asked questions
Reader's favorite chicken wing recipes
Recipe
💬 Comments

Why this crispy Cajun chicken wings recipe works

Frying the wings before caramelizing them allows them to get crispy on the outside and remain juicy on the inside without being breaded - it's a game changer. These are delicious wings!
The Cajun seasoning adds just the right amount of spice to the wings, without being overpowering. Don't worry, these are still spicy wings packed with flavor!
These crispy wings are great as an appetizer, a full meal with some dirty rice or Cajun rice on the side, or a side to a full meal like this creole chicken.
Cooking wings is easy and this recipe helps get them extra crispy and so much better than the wings at Wingstop!

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Ingredients for Cajun wings

The full list of ingredients and amounts are listed in the recipe card at the bottom of the post.

I opted to use whole chicken wings for this recipe, but you can use wingettes (the flat wings) or drumettes as well (AKA party wings or drums and flats). I've used both and they both work well.

Make your own homemade Cajun Seasoning for the best results (this stuff is soooo much better than store bought!). You can also use store-bought. Cajun seasoning typically uses spices like garlic powder and onion powder, smoked paprika, dried oregano, dried thyme, black pepper, kosher salt, among others and is used often in dishes like crawfish etouffee and chicken jambalaya.

Butter is used to make the sauce and give it an absolutely delicious, rich, flavor packed buttery sauce. Always use unsalted when cooking so you can control the salt level of your dish.

A light dusting of flour is used on the outside of the wings to crisp them up when frying. You can substitute cornstarch for gluten free results.

Step by step instructions

Step 1: Preheat the oven to 350°F. Use paper towels or a kitchen towel to pat the wings dry. This helps them crisp up better.

Step 2: Heat about 2-3 cups of oil (should be 3 inches deep) to 350°F in a Dutch oven, fryer or high sided skillet. I like to use a quick read thermometer like this Thermapen to make sure the oil is the right temperature.

flour and orange seasonings in a bowl. — **Step 3**: Mix the flour and Cajun dry rub seasoning in a large bowl or plastic bag.

chicken wing dipped in flour. — **Step 4**: Coat the chicken wings in the flour mixture.

Step 5: Place the wings in the oil, making sure not to overcrowd the pot.

**Overcrowding the pan causes the temperature of the oil to drop too much and the wings will become soggy and greasy. You'll need to fry the wings in several batches.

chicken wings frying in a pot. — **Step 6**: Fry them for **2-3 minutes per side**.

fried chicken wings on paper towels. — **Step 7**: Remove the hot wings from the oil and place them on paper towels to drain.

bowl of yellow sauce. — **Step 8**: Once the wings are done, combine the remaining ingredients in a bowl.

bowl of fried chicken wings covered in sauce. — **Step 9**: Add the wings to a large bowl with the butter sauce and toss to fully coat them.

Step 10: Transfer the wings to a lined baking sheet in a single layer and bake for about minutes, until golden brown and sizzling. Make sure the internal temperature has reached 165 degrees.

fried chicken wings in sauce on a baking sheet.

You can serve these crispy Cajun wings alone, or they are great dipped in this Cajun Remoulade Sauce.

Expert tips

Pat the chicken dry with paper towels before tossing them in the flour.
Be careful not to overcrowd the pan when frying the wings. Overcrowding causes the temperature to drop and the wings may become soggy.
Add ¼ teaspoon of cayenne pepper to the sauce to make it spicier. Increase the amount of cayenne for even more for more spice.
If you use a salt free Cajun seasoning, you will need to add 1-2 teaspoons of salt to the flour mixture and you may need to add a touch to the sauce (taste and see if you need any). My homemade Cajun rub has salt so you don't need to add any.
You can use chicken thighs, legs or breasts (thighs and legs are better as they stay juicier) in place of the wings. You'll want to increase the fry time to 3-4 minutes a side.

How to keep homemade Cajun chicken wings crispy and juicy

Frying the wings before baking them helps to lock the moisture in, resulting in ultra tender and juicy wings. Also ensure that the oil stays hot so they brown quickly on the outside, while staying juicy on the inside.

Frequently asked questions

What are Cajun wings made of?

Cajun chicken wings are made of whole chicken wings or split wings (drumettes and wingettes separated) coated with a seasoning of Cajun spices (paprika, garlic, onion, pepper, cayenne and herbs) and fried or baked until crispy. They are sometimes coated with butter after to add richness and flavor.

What is Cajun seasoning made of?

Cajun seasoning is made from a mixture of paprika, garlic and onion powder, black and cayenne pepper, oregano, thyme and salt. It can sometimes also include ground mustard, white pepper, and other herbs.

How do you get seasoning to stick to chicken wings?

Mixing the seasoning with flour or cornstarch helps the seasoning stick to the chicken wings. Be sure the wings are dry before coating them to avoid them becoming goopy.

How to store and reheat Cajun chicken wings?

Leftover wings can be stored in the fridge in an airtight container for 3 days. Reheat in a 350°F oven for 5-10 minutes and serve. They can also be reheated in the microwave, but will not be as crisp.

They can also be frozen. Thaw in the fridge overnight, then reheat per the above instructions.

Reader's favorite chicken wing recipes

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