Baked Cajun Chicken Wings
People deal with stress differently. For me, if I’ve had a long day or a stressful day, I will sometimes treat myself to a meal of chicken wings.
Yes. You read that correctly. For some reason I find a big plate of perfectly baked or fried chicken wings and a cold beer to be the ideal comfort food.
I would say at least once a month I make a batch of wings that I don’t share with a soul. They are mine and they make me happy. Usually I keep it simple and if I have the time my slow cooked chicken wings is my favorite method of cooking them. But, on this particular day I changed up the rub with some Cajun spices and really liked the subtle difference over a traditional rub.
If you need something to make for a game day celebration or if you just need some solo comfort food, don’t forget the humble chicken wing!
- Preheat oven to 350 degrees F. Mix together cajun spice, salt, garlic powder, paprika, and brown sugar. Rub onto wings liberally although you might not need all of the rub. You can either leave wings whole or cut them into flats and drum pieces.
- Place wings on a baking sheet lined with foil or on a baking rack (my preference). Bake wings for 45-60 minutes until they are cooked through and the skin is crispy and browned.
- Meanwhile, mix together sauce with warm butter. If the sauce clumps because the butter cools, microwave it for 15 seconds to warm the ingredients.
- When wings are cooked, either A) toss them in the sauce or B) drizzle with sauce. I prefer to drizzle these with sauce so the dry rub is the star, but they still have some sauce.
- Serve with standard chicken wing sides!
Cajun Chicken Wings
You can use any cajun seasoning for this rub. If your seasoning is particularly spicy, then you might want to dial it back a bit. The brown sugar cancels out some of the heat though so you can go heavy on the rub.
I like to beef up the seasoning a bit with some salt, sugar, smoked paprika, and garlic powder.
Rub this spice rub very liberally on the wings. If I’m serving these to a group, I’ll take the time to cut the wings into more traditional drumettes and flats. If I’m just eating them myself, I actually like to leave them in larger pieces.
If you don’t have baking racks like the above, you can line a baking sheet with foil and bake them that way. The rack just helps them cook more evenly and will let the fat drip off as they bake, leaving you with a crispier wing.
While the wings bake, I mixed up a quick sauce. This isn’t totally necessary as the dry rub wings are pretty good as is, but a little sauce makes them even better.
While you could toss in the sauce, I like to drizzle in this case to preserve the crispy baked skin.
Speaking of… wings are done!
If your sauce gets butter lumps in it, you can microwave it for a few seconds to warm it up and melt the butter. That’ll make it easier to drizzle.
Serve these baked cajun chicken wings with the normal sides. If you’re a chicken wing lover, this will be a nice change in your recipe arsenal!