Cajun Wings
Spice up your next meal with these Cajun Wings! Juicy chicken wings are coated in a bold Cajun dry rub, then baked, grilled, or air-fried until perfectly crispy. Packed with smoky, spicy flavor, they’re an easy win for game day or any night of the week!
Ingredients
- 2 pounds chicken wings, party wings – separated drums and flats
- 3 tablespoons Cajun seasoning, click link for recipe
- 1 tablespoon baking powder
Creamy Cajun Sauce
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon Cajun hot sauce
- 1 tablespoon Cajun seasoning, click link for recipe
- 1 teaspoon lemon juice
Instructions
Prepare the wings.
- Pat the wings completely dry with paper towels. Combine 3 tablespoons Cajun seasoning and 1 tablespoon baking powder in a large bowl. Add the wings and toss them in the seasoning. Pick a cooking method, either oven, air fryer, or grill.
Cook the wings in the oven.
- Preheat the oven to 425°F (preferably on convection). Arrange a rack in the middle of the oven. Place the wings on a wire rack on top of a rimmed baking sheet, lined with aluminum foil. Place on the middle rack in the oven and cook for 20 minutes, flip and cook for an additional 20 minutes.
Cook the wings in an air fryer.
- Preheat an air fryer to 400°F. Place wings in a single layer (not touching) in the air fryer basket. Cook at 400°F for 10 minutes. Flip the wings and cook for another 8 minutes at 400°F.
Grill the wings.
- Preheat a grill over medium heat, around 350°F. Once the grill is hot, place the wings on the grill in an even layer (not touching) for 6-7 minutes. Flip the wings and continue cooking for an additional 6-7 minutes, or until the internal temperature reaches 165°F. Remove them from the grill.
Sauce the wings.
- While the wings are cooking, whisk the mayonnaise, sour cream, cajun seasoning, hot sauce, and lemon juice together in a bowl to make the creamy Cajun sauce. Set it aside.
- Once the wings are fully cooked, add them to a large mixing bowl. Pour the cajun sauce over the wings and use kitchen tongs, or grab some food-safe gloves and toss the wings in the sauce with your hands. Once sauced, serve the wings immediately.
Notes
- Always make sure to pat the wings completely dry before seasoning them. No matter the cooking method, this will help the skin on the chicken wings get super crispy.
- Never use cold sauce to sauce the wings. If the sauce you’re using has been stored in the refrigerator, take it out before starting this recipe and let it come up to room temperature on the counter.
- These wings have a medium spice level. You can adjust how much hot sauce you use in the creamy Cajun sauce to taste. More hot sauce will make them spicy, omitting the hot sauce will make them mild.
- My recommended cooking method depends on how many wings you’re making. A standard 5.8 Quart Air Fryer will only fit about 1 pound of wings, so if you’re making 2 pounds, as this recipe calls for, you’ll have to do it in two batches. If you’re doubling this recipe for a party and want to make 4 pounds of wings, I recommend using the oven or grill, as you can cook all of them at the same time.
- Only sauce as many wings as you plan to eat in one setting. If the wings haven't been sauced, you can store them in the fridge in an airtight container and reheat them in the oven or air fryer. Once they've been sauced, the texture won't be appetizing when they're reheated.
Nutrition Facts
Calories 93kcal (5%)Carbohydrates 1gProtein 5g (10%)Fat 7g (11%)Saturated Fat 2g (10%)Polyunsaturated Fat 2gMonounsaturated Fat 2gTrans Fat 0.1gCholesterol 24mg (8%)Sodium 61mg (3%)Potassium 151mg (4%)Fiber 1g (4%)Sugar 0.3gVitamin A 829mg (17%)Vitamin C 1mg (1%)Calcium 39mg (4%)Iron 1mg (6%)
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