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These Cajun Spiced Chicken Wings are crispy, juicy, and tossed in a bold, buttery hot sauce that will have everyone asking for seconds!
If you’re looking for a crowd-pleasing snack or satisfying dinner to pair with a fresh salad, these Cajun Spiced Chicken Wings are exactly it! These wings are perfect for game days, family gatherings, or even just a delicious dinner at home.
The flavor of these wings really comes from the simple homemade Cajun seasoning, which pairs perfectly with the buttery hot sauce. These crispy Cajun Spiced Chicken Wings will be a hit, I assure you!
ingredients:
- Split Chicken Wings
- Baking Powder
- Kosher Salt
- Black Pepper
- Smoked Paprika
- Garlic Powder
- Dried Oregano
- Cayenne
- Dried Thyme
- Butter sub vegan butter for dairy-free and sub ghee for paleo/whole30
- Hot Sauce I use Crystal’s
- Coconut Aminos sub soy sauce if preferred
- Fresh Parsley
step-by-step:
step one: prep the oven
Adjust the oven rack to the upper middle position and preheat the oven to 425℉. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with non-stick spray.
step two: prep the wings
Use paper towels to pat the wings dry and place them in a large bowl. It’s important to dry them REALLY well! Place the wings in a large bowl and add the baking powder, salt, pepper, smoked paprika, garlic powder, dried oregano, cayenne, and dried thyme. Toss until the wings are evenly coated in the spices.
step three: bake the wings
Place the wings, skin side up, in a single layer on top of the prepared wire rack. Transfer to the oven and bake for 20 minutes. Carefully remove from the oven and flip the wings, transfer back to the oven and bake for another 20 minutes. Carefully remove from the oven and flip once more, so that they are skin side up once more. Bake for another 5 to 10 minutes, until cooked through and crispy.
step four: make the sauce
When the wings are almost done, heat the butter in a small saucepan over medium heat. When melted, add the Crystal’s hot sauce and coconut aminos and cook, simmering, stirring often, until the flavors have melded and it has reduced slightly, about 5 minutes.
step five: finish and serve!
When ready to serve, pour the sauce in a large bowl. Add the baked wings on top and gently toss until well combined. Garnish with freshly chopped parsley, if desired and serve immediately.
recipe FAQs:
Yes you do! I even have a tip for how to dry them even further if you happen to have the time (see the notes section of the recipe). The more dry the wings are before seasoning, the crispier they’ll be. I promise it’s worth it!
Sure! I think Crystal’s is the perfect hot sauce for these wings, but you can absolutely use something else you have on hand if needed.
I can’t wait to hear your thoughts on these wings! Let me know after you try them.
Looking for more great appetizer ideas? Try these!
Bacon Apricot Zingers with Blue Cheese Drizzle
Cajun Spiced Chicken Wings
Ingredients
- 3 pounds split chicken wings
- 2 tablespoons baking powder
- 3 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 1 teaspoon cayenne
- 1 teaspoon dried thyme
- 2 tablespoons butter sub vegan butter for dairy-free and sub ghee for paleo/whole30
- ¼ cup Crystals hot sauce
- 1 tablespoon coconut aminos sub soy sauce
- Freshly chopped parsley for garnish
Instructions
- Adjust the oven rack to the upper middle position and preheat the oven to 425F.
- Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with non- stick spray.
- Use paper towels to pat the wings dry and place them in a large bowl. It’s important to dry them REALLY well!
- Place the wings in a large bowl and add the baking powder, salt, pepper, smoked paprika, garlic powder, dried oregano, cayenne, and dried thyme. Toss until the wings are evenly coated in the spices.
- Place the wings, skin side up, in a single layer on top of the prepared wire rack. Transfer to the oven and bake for 20 minutes. Carefully remove from the oven and flip the wings, transfer back to the oven and bake for another 20 minutes. Carefully remove from the oven and flip once more, so that they are skin side up once more. Bake for another 5 to 10 minutes, until cooked through and crispy.
- When the wings are almost done, heat the butter in a small saucepan over medium heat. When melted, add the Crystal’s hot sauce and coconut aminos and cook, simmering, stirring often, until the flavors have melded and it has reduced slightly, about 5 minutes.
- When ready to serve, pour the sauce in a large bowl. Add the baked wings on top and gently toss until well combined. Garnish with freshly chopped parsley, if desired and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
Made these tonight with a few modifications. Kenji Lopez ruined a batch of wings years ago for me, so I halved the amount of baking powder and glad I did. I went slightly scant on salt since spicy reads salty. Used soy sauce plus some sugar since I didn’t have aminos. Herbs de provence since I had no thyme – I know – but honestly the lavender and what not rounded everything out.
They turned out excellent! Will make again. Hubs said these wings would be his death row meal. I can’t relate since I’m a beef lady. But take from that what you will. Thanks, Alex! Excellent, perfect, and addictive!
Glad they were a hit, Allison!
Made for Superbowl Sunday – came out so delicious! Crispy skin and perfect amount of spiciness for a spicy food lover!
Delicious! Crispy, flavorful, delicious! Definitely make sure to dry them super well! That’s the secret to success!
The sauce is delicious and love the seasonings for the wings! However, all we can taste is the baking powder. I am thinking this should be 2 tsp of baking powder instead of two tablespoons? Will definitely make again but will use much less baking powder or forego it all together!