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I’ve apologized before for making chicken wings that crossed the line into fried chicken land. Well, no more. Fried wings are fried chicken. Yeah, the more coating there is the more they’re like grandma’s fried chicken. But you won’t confuse these easy buttermilk-battered Cajun wings with what your favorite nana makes. No way is that going to happen. In fact, your grandma might not like these, especially since the last time you were over at her house she said that those ranch Doritos you left her were too hot.
A wonderful spicy kick
These wings themselves already have a little kick to them. Serve them with a side of spicy Buffalo wing sauce and you definitely won’t be yearning for a side of mashed potatoes and some green beans. You might be reaching for a cold beer, though. You can make these even hotter by adding more hot sauce, of course. As they are I’d call them ‘nicely spicy’.
Get Naked
Quite honestly, these easy buttermilk-battered Cajun wings don’t need any kind of sauce. At least not directly on them. Just serve them right out of the deep-fryer. Ok, let them cool for a minute or two first but then get to eating! They’re packed with flavor and don’t need anything else. And oh, that crunchy batter! It’s so crazy delicious!
But….
If you still like a dipping sauce, like I do, do it on the side. Be it Buffalo sauce, ranch or blue cheese or whatever you want. I use these little condiment cups for them. They’re small but not tiny. They’re big enough for wings to dip them properly and that’s the goal. I use them all of the time for other things too, like salad dressings.
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Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!
Easy Buttermilk-Battered Cajun Wings
Equipment
Ingredients
- 3 pounds chicken wings flats and drumettes separated, tips saved to make stock
- 1 ½ cups buttermilk
- ¼ teaspoon hot sauce or more, to taste
- ½ teaspoon kosher salt
- 1 ½ cups all-purpose flour
- 1 teaspoon paprika
- 2 tablespoons Cajun seasoning
- vegetable oil for frying
Instructions
- Combine the buttermilk, hot sauce and salt in a resealable container or a medium bowl.
- Add the wings and toss to coat.
- Refrigerate for 30 minutes.
- Heat 2-3" of oil in a deep-fryer or Dutch oven.
- In a large bowl, combine the flour, paprika and Cajun seasoning.
- Remove the wings from the buttermilk mixture and shake off any excess.
- Transfer to the flour mixture and toss to coat well.
- Deep fry the wings until done, 8-12 minutes. Transfer to a paper towel-lined plate to drain.
- Serve hot.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
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