Cajun Chicken Wings – Easy Chicken Recipe
Are you planning to grill up food for an event and are in search of something innovative to serve your guests? Are you looking for a way of adding some kick to your usual barbecue offerings? Are you looking to bring a touch of Louisiana to your chicken? If you answered "yes" to any of these questions, I present this recipe for Cajun-style chicken wings.
Chicken wings are already great for company and the person preparing them-they satisfy peoples' cravings for protein and flavor and chefs can appreciate how their small size and ease of preparation makes it easy to appease different palettes looking for "another plate."
Whether it’s your turn to bring something to a potluck, provide guests with finger food or you just want some wings with more kick than your average barbecue or buffalo sauces, it is my hope that these delicious wings will be the first option you think of as a solution.
What You Will Need to Prepare Cajun Chicken Wings
The recipe for these wings breaks down into three major components: the rub, the meat and the sauce. This list will also cover the various tools and pieces of equipment you will need.
Ingredients List for Cajun Chicken Wing Dry Rub
- baking powder, 1 tbsp
- paprika, 1 tsp
- garlic powder, 1/2 tsp
- onion powder, 1/2 tsp
- dried thyme, 1/2 tsp
- dried oregano, 1/4 tsp
- cumin, 1/4 tsp
- kosher salt, 1/4 tsp
- freshly ground black pepper, 1/4 tsp
- cayenne pepper, 1/8 tsp
Chicken wings, 3 pounds. Cut into drumettes and flats.
Ingredients List for Cajun Chicken Wing Sauce
Because the rub contains a significant number of different herbs and seasonings, the sauce is a far less involved component.
- Butter, unsalted, 1/4 cup.
- Your favorite Louisiana-style hot sauce, 1/4 cup
- Worcestershire sauce, 1 tbsp
Tools/Equipment for This Chicken Wings Recipe
- Bowls, one large and one small
- Paper towels
- Wire rack
- Baking sheet
- Aluminum foil
- Refrigerator
- A heating range
- Saucepan, small
- Charcoal grill
- Charcoal
- Serving platter
Step By Step Instructions for Preparing Cajun Chicken Wings
1. Create the Chicken Dry Rub
Grab the small bowl and use it as a vessel for all of the herbs, seasons and spices used in making the Cajun rub. Mix the baking soda, paprika, garlic and onion powders, thyme, oregano, cumin, salt and peppers until you have an evenly distributed mixture. If you want some variety, we also have another great recipe on the blog, check out The Best Texas Brisket Rub!
2. Season the Chicken Wings
Use your paper towels to pat away any moisture from your flats and drumettes. Once everything is nice and dry, toss everything into your large bowl and sprinkle the rub over the bare meat until all sides have been evenly coated in the mixture.
Place all of your covered wings on a wire rack placed along a foil-lined baking sheet. Make sure that each wing has a bit of space between the others. Finish this step by refrigerating the racked wings for at least eight hours.
3. Prime Your Cajun Chicken Wings Sauce
After your dry-rubbed chicken wings have been sufficiently refrigerated and you are ready to actually prepare them, place your small saucepan over medium heat and melt the unsalted butter. While the butter melts, stir the Worcestershire and hot sauces into the pan until you have an even mixture. Set the saucepan aside.
4. Grill the Cajun Chicken Wings
Take your grill and light a charcoal-filled chimney. Once all the charcoal has been sufficiently lit, indicated by the presence of gray ashes on their exterior, pour the coals out and redistribute them to one portion of your charcoal grate. Put your cooking grate into position, cover the grill and let it preheat for five minutes. Once the grill is ready to receive your payload of flavor, clean the grate and apply oil.
Finally, place the wings, skin side up, over the cooler portion of the grill. Cover the grill with the wings inside and leave them to cook for roughly 45 minutes; your goal is wings that have a crispy, browned skin. To make sure you’re doing everything right, you might want to check out our tutorial on How to Charcoal Grill the Best Way!
5. Finish and Serve your Cajun Chicken Wings
Once the wings have sufficiently cooked to perfect, remove them from the grill and place them in your large bowl. Pour your hybrid sauce of butter, Worcestershire and hot sauce from the saucepan into the same bowl and repeatedly toss the wings within the bowl until such time as they have been completely covered in that delicious and simple sauce.
For best results in tossing the wings until they reach an even coat, grasp the bowl in your hands and make a scooping motion; making a slight diving movement that transfers into an ascent and finishes by pulling back-this "catches" the wings and also moves the sauce around, ensuring that more of your wings wind up covered in the three-ingredient sauce.
Finish by transferring the seasoned and sauced wings over to a large platter, serve and enjoy.
In Conclusion
Does this sound like something you would be willing to try or at least offer people if you personally cannot tolerate spiciness? I know this recipe is good and feel I should inform as many people as possible-there are more options to wings than a sweet barbecue or the kick of buffalo. I think you will feel similarly after just one taste.
If you enjoy spicy things, I have a great video just for you with Spicy Chicken Wings Recipe: How to Make Hot and Spicy Chicken Wings, make sure to check it out!
But if you feel like you want to start with something more basic, don’t worry, I’ve got you covered! Here’s a very simple tutorial on How to Grill Chicken Breast, just try it out!
Are you a fan of all things Cajun? Are wings among your comfort foods? Did you think of any changes to the recipe you feel are worth sharing? Do you have a particular hot sauce that you think would be perfect for this? Please share your thoughts and experiences regarding my Cajun chicken wings in the comments below. If you felt this recipe was worthy of your time, please share this recipe with your friends and family through e-mail and social media.
Cajun Chicken Wings
Equipment
Ingredients
- 3
Pounds
Chicken wings. Cut into drumettes and flats.
Ingredients List for Cajun Chicken Wing Rub
- 1
Tbsp
Baking powder - 1 Tbsp Paprika
- 1/2
Tbsp Garlic powder - 1/2
Tbsp Onion powder - 1/2
Tbsp Dried thyme - 1/4
Tbsp Dried oregano - 1/4
Tbsp Cumin - 1/4
Tbsp Kosher salt - 1/4
Tbsp Freshly ground black pepper - 1/8
Tbsp Cayenne pepper
Ingredients List for Cajun Chicken Wing Sauce
- 1/4
Cup Butter, unsalted - 1/4
Cup Your favorite Louisiana-style hot sauce - 1
Tbsp Worcestershire sauce
Instructions
- Grab the small bowl and use it as a vessel for all of the herbs, seasons and spices used in making the Cajun rub.
- Mix the baking soda, paprika, garlic and onion powders, thyme, oregano, cumin, salt and peppers until you have an evenly distributed mixture.
- Use your paper towels to pat away any moisture from your flats and drumettes.
- Once everything is nice and dry, toss everything into your large bowl and sprinkle the rub over the bare meat until all sides have been evenly coated in the mixture.
- Place all of your covered wings on a wire rack placed along a foil-lined baking sheet.
- Make sure that each wing has a bit of space between the others.
- Finish this step by refrigerating the racked wings for at least eight hours.
- After your dry-rubbed chicken wings have been sufficiently refrigerated and you are ready to actually prepare them, place your small saucepan over medium heat and melt the unsalted butter.
- While the butter melts, stir the Worcestershire and hot sauces into the pan until you have an even mixture. Set the saucepan aside.
- Take your grill and light a charcoal-filled chimney.
- Once all the charcoal has been sufficiently lit, indicated by the presence of gray ashes on their exterior, pour the coals out and redistribute them to one portion of your charcoal grate.
- Put your cooking grate into position, cover the grill and let it preheat for five minutes.
- Once the grill is ready to receive your payload of flavor, clean the grate and apply oil.
- Finally, place the wings, skin side up, over the cooler portion of the grill.
- Cover the grill with the wings inside and leave them to cook for roughly 45 minutes; your goal is wings that have a crispy, browned skin.
- Once the wings have sufficiently cooked to perfect, remove them from the grill and place them in your large bowl.
- Pour your hybrid sauce of butter, Worcestershire and hot sauce from the saucepan into the same bowl and repeatedly toss the wings within the bowl until such time as they have been completely covered in that delicious and simple sauce.
- For best results in tossing the wings until they reach an even coat, grasp the bowl in your hands and make a scooping motion; making a slight diving movement that transfers into an ascent and finishes by pulling back-this "catches" the wings and also moves the sauce around, ensuring that more of your wings wind up covered in the three-ingredient sauce.
- Finish by transferring the seasoned and sauced wings over to a large platter, serve and enjoy.
Nutrition
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