Cajun Spiced Chicken Wings – Crispy, Spicy & Full of Flavor
Elevate your wing game with these Cajun Spiced Chicken Wings! Crispy on the outside, juicy on the inside, and coated in bold Cajun spices, they’re perfect for game day, weeknight dinners, or parties. Quick, easy, and packed with flavor, these wings are a crowd-pleasing favorite that pairs perfectly with your favorite dipping sauces or a cold beverage.
Equipment
- Medium saucepan or skillet
- Knife and cutting board
- Mixing spoon or spatula
- Garlic press or microplane (optional)
- Serving dish
Ingredients
- 1 ½ lbs (700 g) baby potatoes, halved if large
- 2 tbsp unsalted butter
- 4 cloves garlic, minced (or 1 tsp garlic powder)
- 1 cup (240 ml) heavy cream (or half-and-half for lighter)
- ½ cup (50 g) Parmesan cheese, grated (optional, for richness)
- 1 tbsp fresh parsley or chives, chopped
- Salt & black pepper, to taste
Instructions
- oil the potatoes: Place baby potatoes in a saucepan with salted water. Bring to a boil and cook until fork-tender (about 12–15 minutes). Drain and set aside.
- Make the garlic base: In the same pan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant (do not burn).
- Create the cream sauce: Stir in heavy cream, season with salt and black pepper, and simmer for 2–3 minutes until slightly thickened.
- Combine: Add cooked potatoes back into the pan. Toss gently until fully coated in the sauce.
- Optional richness: Stir in Parmesan cheese until melted and creamy.
- Finish & serve: Sprinkle with fresh parsley or chives. Serve warm as a comforting side dish.
Notes
- For a lighter version, substitute half-and-half or whole milk for cream.
- Add herbs like rosemary or thyme for an earthy twist.
- Roast the baby potatoes instead of boiling for a slightly crispy texture before tossing them in the sauce.
- Can be prepped ahead – just reheat gently with a splash of cream to loosen the sauce.