Creole-Cajun Wings

Deliciously sauced wings that are decidedly different!

Course Appetizer

Cuisine American

Keyword Cajun wings

Prep Time 15

Cook Time 1 30

Servings

Calories 666kcal

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

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.

Serve with your favorite dipping sauce on the side, if desired.