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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.
A wonderful spicy kick
These wings 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.
Get Naked
Quite honestly, these easy buttermilk-battered Cajun wings don’t need any kind of sauce. 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.
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.
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
