Best 3 Cajun Chicken Wings Recipes
**Cajun Chicken Wings: A Spicy and Flavorful Delight**
Indulge in the bold and tantalizing flavors of Cajun chicken wings, a culinary symphony that captivates taste buds with its perfect balance of heat and spice. Originating from the vibrant culture of Louisiana, these delectable wings are coated in a mouthwatering Cajun seasoning blend, tantalizing the senses with a burst of paprika, garlic, cayenne, and a hint of smokiness. Experience the crispy, golden-brown exterior that yields to a juicy and tender interior, promising an explosion of flavors with every bite. This recipe offers three irresistible variations to satisfy every palate: classic Cajun, tangy honey garlic, and fiery buffalo. Whether you prefer a traditional taste or crave something sweet and spicy, these Cajun chicken wings guarantee an unforgettable culinary adventure.
GRILLED CAJUN LEMON PEPPER CHICKEN WINGS
Grilled chicken wings are the quintessential finger food for a summer cookout with family and friends. Just toss the chicken in a flavorful rub, then grill to golden brown perfection. A final toss with Cajun lemon-pepper seasoning adds a kick of spice and acidity.
Provided by Eddie Jackson
Time 45m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Prepare a grill for medium heat.
- Toss the chicken wings, vegetable oil, 2 teaspoons of the Cajun seasoning, 3/4 teaspoon of the garlic powder, 1 teaspoon salt and several grinds of pepper in a large bowl until evenly combined.
- Brush the grill grates lightly with oil. Place the chicken wings on the grill in an even layer and cover with the lid. Cook, flipping occasionally, until well browned and cooked through, 20 to 25 minutes.
- Meanwhile, stir together the parsley, lemon zest and juice, remaining 1 teaspoon Cajun seasoning, remaining 1/2 teaspoon garlic powder, 1/4 teaspoon salt and 1 teaspoon pepper in another large bowl until combined.
- Transfer the wings to the bowl with the Cajun lemon pepper seasoning and toss until evenly coated. Arrange on a large serving platter.
CAJUN CHICKEN WINGS
Flamin' hot and savory wings. You can add less or more hot stuff as you like. The recipe is for the oven but I'm going to try barbecuing these...
Provided by Semra22
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Remove wing tips and excess skin and fat from wings, place in large bowl.
- In saucepan, heat oil over medium heat, cook onion and garlic for 3 minutes or till softened. Stir in chili sauce, honey, vinegar, hot pepper sauce, horseradish, liquid smoke (if using), cayenne, cloves and chili powder. Cook for 5 minutes or till bubbly. Let cool.
- Pour sauce over wings, turning to coat. Cover and marinate in fridge 12 - 24 hours.
- Reserving sauce in a small saucepan, arrange wings in shallow foil lined baking sheet. Bake at 400 for 20 minutes.
- Meanwhile, bring sauce to boil, boil for 1 minute, reserve 3/4 cup for dipping. Brush half of the remaining sauce over wings, continue baking, brushing with remaining sauce halfway through, for another 15 minutes or till no longer pink inside.
- Broil the wings 6 inches from heat for about 4 minutes or till dark golden.
- Serve with reserved sauce.
CAJUN CHICKEN WINGS
Steps:
- In a small bowl, mix together baking powder, paprika, garlic powder, onion powder, thyme, oregano, cumin, salt, pepper, and cayenne. Pat chicken wings dry with paper towels. Place wings in a large bowl and sprinkle seasoning mixture, tossing to evenly coat. Arrange wings in a single layer on wire rack set inside a baking sheet lined with aluminum foil, leaving a little space between each wing. Place baking sheet with wings in refrigerator for 8 hours to overnight. When ready to grill, melt butter in a small saucepan over medium heat. Stir in hot sauce and Worcestershire sauce. Set aside. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the wings skin side up over the cool side of the grill, cover, and cook until skins are crisp and and browned, about 45 minutes. Transfer wings to a large bowl. Add in sauce and toss to thoroughly coat wings. Transfer to a platter and serve immediately.
Tips:
- For crispy wings, make sure the wings are completely dry before cooking. Pat them dry with paper towels or use a salad spinner.
- Use a good quality Cajun seasoning blend. You can buy it pre-made or make your own.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- Don't overcrowd the pan when cooking the wings. This will cause them to steam rather than fry.
- Cook the wings until they are golden brown and crispy. This should take about 10-12 minutes. Use a meat thermometer to make sure the internal temperature reaches 165 degrees Fahrenheit.
- Serve the wings immediately with your favorite dipping sauce.
Conclusion:
Cajun chicken wings are a delicious and easy-to-make appetizer or main course. They are perfect for game day, parties, or a casual weeknight meal. With a few simple ingredients and a little bit of time, you can create a restaurant-quality dish that your friends and family will love. So next time you're looking for a tasty and satisfying meal, give Cajun chicken wings a try.
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