Cajun Spiced Chicken Wings – Crispy, Flavorful & Spicy
Turn up the heat with these Crispy Cajun Spiced Chicken Wings! Coated in bold Cajun spices and baked or fried to perfection, these wings are packed with flavor and perfect for game day, weeknight dinners, or parties. Easy to make, family-friendly, and irresistibly spicy, they’re a crowd-pleasing favorite that pairs perfectly with dipping sauces or a cold drink.
Equipment
- Baking sheet or air fryer basket
- Wire rack (optional, for crispier wings)
- Mixing bowl or resealable bag for tossing wings
- Tongs
- Meat thermometer
Ingredients
- 12–16 chicken wings (drumettes and flats)
- 2–3 tbsp Cajun seasoning (store-bought or homemade)
- 1–2 tbsp oil (vegetable, canola, or olive)
- Optional glaze: 2 tbsp melted butter + 1 tbsp hot sauce
- Optional: honey or maple syrup for sweet-heat variation
- Optional: lemon juice or vinegar to brighten flavor
Homemade Cajun Seasoning (optional):
- 1 tbsp paprika
- 1 tsp cayenne pepper (adjust to taste)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp black pepper
- ¼ tsp salt
Instructions
- Prepare wings: Pat wings dry with paper towels. Optional: marinate in a light oil-citrus mixture for 30 minutes.
- Season wings: Toss wings with Cajun seasoning in a bowl or resealable bag until evenly coated.
- Cook wings:Oven-Baked: Preheat oven to 400°F (200°C). Place wings on a wire rack over a baking sheet. Bake 40–45 minutes, flipping halfway.Air Fryer: Preheat to 380°F (193°C). Arrange wings in a single layer. Cook 25–30 minutes, shaking basket halfway.Deep-Fried: Heat oil to 350°F (175°C). Fry in batches 8–10 minutes until golden brown. Drain on paper towels.
- Optional glaze: Toss cooked wings in melted butter + hot sauce or a drizzle of honey/maple syrup.
- Final crisp: Broil 1–2 minutes if desired for extra crunch.
- Check doneness: Ensure internal temperature reaches 165°F (74°C).
Notes
- Patting wings dry is crucial for crisp skin.
- Don’t overcrowd pans or air fryer basket to ensure even cooking.
- Adjust cayenne and paprika for desired heat level.
- Store cooked wings in an airtight container: 3–4 days in the fridge, up to 3 months frozen.
- Reheat in oven or air fryer to maintain crispiness; avoid microwaving.
- Optional flavor variations: smoked paprika, garlic paste, fresh herbs, honey glaze, or citrus accents.