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Cajun Bay Wings

A few weeks ago I made a beer-can chicken recipe that used a 50/50 combination of Cajun seasoning and Old Bay seasoning. I instantly fell in love with the combination. A little heat, a little sweet, cloves, allspice, paprika… just about all you could imagine. I knew right then and there that I wanted to use the same mix on chicken wings. And so my Cajun Bay chicken wings were born. And oh how good they were. I served them dry, not sauced. Just that great combination of Cajun and Old Bay seasonings, with a little Ranch dressing on the side for dipping. The flavor combination was fantastic, and one you will see here again soon.

One Deliciously Different Wing

Once the wings are cooked, you can dust them with more of the Cajun and Old Bay mix if you want even more pronounced flavors. I skipped it since my wife isn’t quite the fan of Old Bay as I am. She doesn’t like cloves or allspice so much. That’s one nice thing about this mix. You still get those flavors, but they are toned down a bit because of the addition of the Cajun seasoning.

Old Bay, Seasoning, 6 Oz

Also try my honey Old Bay wings.

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

Print Recipe

5 from 1 vote

Cajun Bay Wings

A little heat, a little sweet, cloves, allspice, paprika… just about all you could imagine.

Prep Time1

Cook Time45

Course: Appetizer

Cuisine: American

Keyword: Cajun wings, Old Bay, wings

Servings:

Calories: 521kcal

Ingredients

3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
1 ½ tablespoons Cajun seasoning see note
1 ½ tablespoons Old Bay seasoning see note
2 tablespoons vegetable oil

Instructions

Place wings in a large resealable baggie or container.
Combine the Cajun and Old Bay seasonings.
Add the oil. Seal and shake to coat. Add the seasoning, seal, and shake to coat.
Refrigerate for 1-4 hours.
Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, air fryer or a Char-Broil Big Easy.
Toss wings in more seasoning before serving.

Notes

If you want to add more seasoning to the wings after they are cooked make another batch using 1/2 tablespoon each of the Cajun and Old Bay seasonings. Sprinkle the cooked wings with the mix just before serving.

Nutrition

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

Buffalo Wild Wings Milder Variety Bundle: Parmesan Garlic, Medium, Honey BBQ, Asian Zing: 12 Ounces Each

Buffalo Wild Wings Lemon Pepper Dry Wings

Buffalo Wild Wings Lemon Pepper wing seasoning makes for some of the best dry wings I’ve ever had. The lemon isn’t too overpowering. The pepper is good and strong, like I like it, but also not overwhelmingly peppery. All I had to do was cook up some naked wings (I nothing on them before they cooked) and then toss them with a good amount of rub. Wow, what great wings these were!

More is Better

Don’t be shy with the Buffalo Wild Wings Lemon Pepper wing seasoning. It’s very good stuff. Put it on the wings right after they cook, while they’re still hot. The moist wings give a place for the seasoning to ‘stick’ so you don’t have to worry it all falling to the bottom of your plate. You’ll get plenty in each and every bite!

Buffalo Wild Wings Seasoning (Lemon Pepper)

Make sure you seal your wing seasonings well after using. You don’t want any moisture sneaking in. This Buffalo Wild Wings seasoning comes in a shaker bottle that seals perfectly!

Want a wet version instead? Try Buffalo Wild Wings Lemon Pepper wings!

Check out my always-growing list of over 200 favorite store-bought wing sauces and seasonings!