New Orleans Hot Wings

These wings bring the flavor, the crunch and just the right amount of heat.

Course Appetizer

Cuisine American

Keyword Cajun wings

Prep Time 1

Cook Time 45

Servings

Calories 648kcal

3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
1 ½ cups buttermilk
1 teaspoon kosher salt divided
1 ½ cups all-purpose flour
1 teaspoon paprika
½ teaspoon kosher salt
½ cup your favorite hot sauce or more, to taste
2 tablespoons Cajun seasoning or more, to taste
Vegetable oil for frying

Mix buttermilk with 1/2 teaspoon of kosher salt in a large bowl.
Add the wings and toss to coat. Refrigerate for 30 minutes.
Heat 3" of oil in a Dutch oven or deep fryer to 350 F.
In a separate bowl, combine the flour, paprika and remaining kosher salt.
Remove the wings from the buttermilk and drain. Do not pat dry.
Place wings in the flour mixture and toss to coat well.
Working in batches if needed, deep fry the wings 8-10 minutes or until they reach 165 F. Transfer to a wire rack over a baking sheet or a paper towel-lined plate to drain.
Transfer the wings to a large bowl.
Combine the hot sauce and Cajun seasoning. Drizzle over the wings and toss gently to coat. Click here for our guide on how to sauce your wings.
Serve hot.

You may want to double the sauce recipe. Adjust the Cajun seasoning to taste.