fried and baked wings Archives

Worth The Effort

Making these Creole-Cajun wings isn’t as easy as just throwing some wings in a pan and into the oven they go. They take a little extra work, including some quality time spent in a deep fryer. But it’s worth it. You could easily make a double batch or more and feed a small crowd. The hard work is done the day ahead. On the day you want to serve them just pop them into the oven for 30 minutes or until nice and hot.

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5 from 1 vote

Creole-Cajun Wings

Deliciously sauced wings that are decidedly different!

Prep Time15

Cook Time1 30

Course: Appetizer

Cuisine: American

Keyword: Cajun wings

Servings:

Calories: 666kcal

Ingredients

vegetable oil for frying
3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
8 ounces tomato sauce
½ cup unsalted butter melted
¼ cup your favorite hot sauce

Instructions

Heat oil to 350 F in a deep fryer or Dutch oven.
Working in batches if needed, fry the wings for 8-10 minutes or until done. Remove to a paper towel-lined plate to drain.
In a large bowl, combine the tomato sauce, butter and hot sauce.
Add the wings and toss gently to coat. Let stand for 15 minutes.
Take the wings out of the sauce. Do not shake off any excess sauce.
Transfer to a baking dish that has been lightly sprayed with non-stock spray.
Cover and refrigerate for 8-12 hours.
Preheat oven to 350 F.
Bake, covered, for 25-30 minutes or until the wings are nice and bubbly hot.
Remove the cover and bake another 5 minutes. Baste the wings in any accumulating sauce, if any.
Serve hot.

Nutrition

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

These Cajun butter wings take a little more effort than some wings to prepare. But, oh me, are they ever worth every single minute. First you fry the wings until they are mostly done. Then you toss them in a super yummy super easy sauce. Yeah, it’s just butter and Cajun seasoning. But that’s two of my favorite things. Bake the wings a bit. Add more butter sauce. Bake some more until the wings are done and skin is just nice and crispy. Then you devour them. And you lick your fingers. A lot.

The Perfect Sauce for us Butter-a-holics

You can make the Cajun spice mix for these Cajun Butter wings using the recipe below. Or you can just grab some pre-made stuff out of the pantry, such as Slap Ya Mama brand. Me, I love Cajun seasoning flavors, so I use a bit extra. To me these wings are kinda like Cajun buttered shrimp, and I can eat a ton of those too!

I really liked the texture of these wings. If you’re in a hurry you could just deep fry them and toss them in the sauce. But I think the baking and extra basting with the sauce adds a whole lot more flavor.

Presto 05420 FryDaddy Electric Deep Fryer,Black

Also try my Cajun honey lime wings.

Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!

Print Recipe

5 from 1 vote

Cajun Butter Wings

Crazy good finger-licking wings!

Prep Time15

Cook Time1

Course: Appetizer

Cuisine: American

Keyword: baked wings, Cajun wings, deep-fried

Servings:

Calories: 2838kcal

Ingredients

For the wings

2 pounds chicken wings flats and drumettes separated, tips saved to make stock
kosher salt
vegetable oil for frying

For the Cajun butter

½ cup unsalted butter room temperature
¼ teaspoon dried thyme
¼ teaspoon dried onion flakes
¼ teaspoon dried minced garlic
¼ teaspoon celery seed
¼ teaspoon cayenne pepper
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon paprika

Instructions

Heat a few inches of oil to 350 F in a deep fryer or Dutch oven.
Season the wings lightly with the salt. Working in batches if necessary, fry the wings for 8 minutes, flipping once. They do not need to be fully cooked.
Meanwhile, preheat oven to 350 F and prepare the Cajun butter mixture (recipe below).
Remove the wings to a paper towel-lined plate to drain.
Line a large baking sheet with aluminum foil.
Transfer the wings to the baking sheet. Brush all sides with half of the Cajun butter.
Bake for 20 minutes.
Brush all sides of the wings with the remaining Cajun butter and bake for another 10 minutes.
Serve immediately.

For the Cajun butter

Melt the butter in a small sauce pan.
Using a mortar and pestle, grind together the remaining ingredients until a fine consistency is achieved. Add to the butter and stir.
Keep warm until ready to use.

Notes

You can substitute 2 teaspoons of store-bought Cajun seasoning for the spice mix.

Nutrition

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

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