If you’re a diehard ‘my wings gotta be crunchy’ person, you’ll probably want to click over to something else now. You’re not going to get that with these deep-fried and baked Creole-Cajun wings. You will get a clean bite-thru skin. Moist chicken. And a wonderful tomato-based sauce that has a slight bit of a kick to it. These wings were a nice change from my usual. I liked the flavor, and I actually enjoyed them. Are they my favorite super-duper crunchy-style wings? Nope. But not every wing has to be like that. These were a wonderful change.
About That Baking Dish
I baked these wings (after they were deep-fried and marinated overnight) in a glass baking dish. They came out good. I think for ‘great’ and a little bit of a crunchier skin, I should’ve put them under the broiler a bit. I can’t do that with my glass dish. So if you’re desiring that crunch, reheat them on a baking sheet then put them under the broiler for a bit. Keep an eye on them, though. The sauce might not like being under that high heat for long. These deep-fried and baked Creole-Cajun wings are a bit different, and very good.
Easier Than They Seem
Don’t be intimidated by the steps. These are not complicated to make. And they’re kind of fun, really. I’m always on the hunt for wings that are a little different. Sometimes that means different sauces. Or seasonings. And sometimes it’s just a different way of cooking them. Deep-fried and baked is not something I’d considered before. But often I end up reheating deep-fried wings, so it’s not really that different in the end, right?
Smoke?
I was thinking of how’d I might make these differently the next time and I’m not sure I’d change anything. Maybe add a little adobo sauce from a can of chipotles for a little smoky heat instead of using hot sauce. That’d be a nice variation.
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Also try some of my buttery hot wings!
Deep-Fried and Baked Creole-Cajun Wings
Ingredients
- 3 pounds chicken wings flats and drumettes separated, tips saved to make stock
- vegetable oil for frying
- 8 ounces tomato sauce
- ½ cup unsalted butter melted
- ¼ cup your favorite hot sauce
Instructions
- Heat 2-3" of oil in a deep fryer or Dutch oven.
- Working in batches if needed, deep-fry the wings 8-10 minutes or until done.
- Remove to a paper towel-lined plate to drain. Transfer to a large resealable container or bowl.
- Combine the tomato sauce, melted butter and hot sauce.
- Add the sauce mixture to the wings. Toss to coat.
- Let wings stand for 15 minutes.
- Remove the wings from the sauce and transfer to another container.
- Cover and refrigerate 8-12 hours.
- Preheat oven to 350 F.
- Spray a 9" x 13" baking dish with non-stick spray.
- Spread wings out in the dish, cover with aluminum foil, and bake for 30 minutes or until hot.
- Remove foil and bake another 5 minutes.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
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