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Crispy on the outside, tender and juicy on the inside, these Cajun Wings have the perfect amount of spice and flavor from the incredible buttery sauce!

This recipe was originally published in February 2018. It has been updated with fresh content and new photos.

Crispy coating, buttery sauce, perfect seasonings and spices....is there a better way to eat? This crispy, buttery, flavor packed wings are PERFECTION!

Wings are like the ultimate game day food. And while we don't really do "game day", we sure do Netflix binge days, which are also very worthy of wings. Along with these Cajun wings, we really love these Pok Pok Wings, Asian Sticky Wings, Thai Satay Baked Wings and Guava Baked Wings.

These Cajun wings are perfect just on their own, served with any of the wings above, or with these other fun game day (ahem...Netflix binge) appetizers:

Ingredients

I opted to use whole chicken wings for this recipe, but you can use wingettes/drumettes as well. I've used both and they both work well.

Make your own Cajun Seasoning for the best results. You can also Buy Cajun Seasoning (affiliate link).

Maple syrup is used for a touch of sweet, and Worcestershire sauce adds a bit of tang to the wings. (affiliate link)

The rest of the ingredients are listed in the recipe card at the bottom of the post.

Step By Step Instructions

Preheat the oven to 350F degrees.

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

Mix the flour and Cajun seasoning in a bowl.

Coat the chicken wings in the flour mixture.

Add them to the oil, being careful not to over crowd the pan. 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.

Fry them for 2-3 minutes per side. Remove them from the oil and place them on paper towels to drain.

Once the wings are done, combine the remaining ingredients in a bowl and toss the wings in it.

Arrange them on a lined baking sheet and bake for about minutes, until golden brown and sizzling. Make sure the internal temperature has reached 165F.

You can serve these wings alone, or they are great dipped in this Cajun Remoulade Sauce. Even if you like the wings plain, you should make this sauce because it is life. It's good on everything. Do it.

Expert Tips

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. Add 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).
You can use chicken thighs or breasts (thighs are better) in place of the wings. You'll want to increase the fry time to 3-4 minutes a side.

How to Keep Chicken Wings Juicy

Frying the wings before baking them helps to lock the moisture in, resulting in ultra tender and juicy wings.

Did you make this recipe? Rate the recipe and leave a comment below to let me know how it turned out.

Crispy Cajun Wings

Ingredients

Step By Step Instructions

Expert Tips

How to Keep Chicken Wings Juicy