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I love chicken wings. Any flavor, any time, but in particular, I love wings with some kick. Not over-the-top, kick-me-in-the-gut hot, but just spicy enough to wake you up. These Cajun wings with dipping sauce bring the heat thanks to Louisiana hot sauce.
Great No Matter How You Cook Them
I prefer to cook my Cajun wings in my Char-Broil Big Easy oil-less fryer then finish them off on the grill to get a nice crunchy skin. But, they’re just as great cooked in the oven or on a grill. You can also deep fry them. These wings with dipping sauce are a delight no matter what you use to make them. The marinade really adds tremendous flavor to every bite, through and through and the cooling dipping sauce finishes it all off perfectly.
I have been using these sauce dipping cups more and more for my wing sauces. They’re the perfect size for wings. And chicken nuggets. And chicken tenders.
You’ll also want to make a batch of Cajun Power garlic sauce wings.
Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!
Cajun Wings
Ingredients
For the wings
- 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
- ¾ cup plain yogurt
- ⅔ cup Louisiana hot sauce
- 2 teaspoons garlic powder
- Cajun seasoning to taste
For the dipping sauce
- 2 ounces cream cheese
- ½ cup blue cheese salad dressing
- ¼ cup Louisiana hot sauce
- ¼ cup blue cheese crumbled
Instructions
For the wings
- Place wings in a large resealable container or baggie.
- Whisk together the yogurt, hot sauce and garlic powder.
- Marinate 2-12 hours, flipping occasionally.
For the dipping sauce
- Place the cream cheese, dressing and hot sauce into medium bowl.
- Microwave for 1-2 minutes until melted. Do not overheat.
- Whisk mixture until creamy smooth.
- Fold in the blue cheese.
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
