Description
Spice up your game night with bold and flavorful New Orleans Chicken Wings featuring a rich Cajun seasoning blend. Crispy on the outside and juicy on the inside, these wings deliver authentic Louisiana heat and soul, perfect for any gathering or comfort food craving.
Ingredients
Scale
Chicken
- 2 pounds fresh whole chicken wings
Cajun Seasoning Blend
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon brown sugar
Cooking
- Vegetable oil or peanut oil, for frying or roasting (about 2 cups for frying)
Sauce
- 1/4 cup melted butter
- 1/4 cup Louisiana-style hot sauce (adjust to taste)
Instructions
- Prep the Wings: Pat the chicken wings dry thoroughly with paper towels to ensure crispiness. Trim any excess skin or wing tips if desired to create a clean and uniform shape.
- Make the Cajun Spice Mix: In a bowl, combine paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, salt, black pepper, and brown sugar. Mix thoroughly to create a balanced and flavorful seasoning blend.
- Season the Wings: Generously coat the wings with the Cajun spice blend. For best results, place wings in the refrigerator to marinate for at least 30 minutes to deepen the flavor.
- Cook the Wings: Choose your preferred method. For frying, heat oil to 350°F and cook wings in batches for 10-12 minutes until golden brown and cooked through. For baking, arrange wings on a lined baking sheet and bake at 425°F for 35-40 minutes, flipping halfway through for even crispness.
- Prepare the Sauce: Melt the butter and mix it with Louisiana-style hot sauce until well combined, forming a rich and spicy glaze for coating.
- Serve and Enjoy: Toss the cooked wings in the spicy butter glaze until fully coated. Plate hot and garnish as desired for a delicious, flavor-packed experience.
Notes
- Dry wings thoroughly before cooking to lock in crispiness.
- Use a meat thermometer to ensure wings reach an internal temperature of 165°F for safe and juicy results.
- Do not overcrowd the pan or baking sheet; cook in batches to achieve even cooking and crisp texture.
- Allow wings to rest a few minutes before glazing so the sauce adheres better.
- Customize the heat level by adjusting cayenne pepper and hot sauce amounts according to your spice tolerance.
Nutrition
- Serving Size: 1/4 of recipe (about 5-6 wings)
- Calories: 340 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 95 mg