Cajun Hot Wings

8 servings Prep: 15 m Cook: 1 h Total: 1 h 15 m Beginner
5.0/5 (1)
Cajun Hot Wings
Although my sister and I use to fight for the chicken wing, wings were once thought of as the most useless piece of a chicken worthy only of the stock or soup pot. Nowadays, hot chicken wings are all the rage as appetizers and party fare. Originally gaining their fame as Buffalo wings, the chicken wings became popular with virtually every ethnic group; the Cajun being no exception. Spice up dat poulet (chicken)!!!

Ingredients

8 servings
  • 8 pounds chicken wings, cut in half at the joint
  • 1 cup butter or margarine
  • 1 1/3 cup Louisiana Hot Sauce
  • 1 1/3 cup ketchup
  • 12 tsp Cajun Seasonings (with salt) or Season All

Step-by-Step Instructions

  1. Bake the wings at 350 degrees or grill until golden brown; about 45 minutes to 1 hour turning over halfway during the cooking process.
  2. Mix butter/margarine, Louisiana Hot Sauce, ketchup and Cajun seasoning. Brush sauce to both sides of cooked wings. You may add additional Cajun Seasonings over the saucy wings to adjust to your hot, hotter, or hottest palate.
  3. Put the saucy wings back in oven at 400 degrees for 10 to 15 more minutes. This helps to stick on the sauce and make it less juicy. Serve with celery sticks and blue cheese dressing as a dipping sauce to cut the heat.

Common Problems and Solutions

Q: Why are my wings soggy?

A: Make sure to cook them until golden brown in the first bake (45-60 minutes), and don't skip the second bake at 400°F. That final 10-15 minutes helps the sauce adhere and reduces excess moisture.

Q: Can I make these less spicy?

A: Reduce the amount of Cajun seasoning and use less hot sauce in the glaze. You can also cut the Louisiana hot sauce with more ketchup for a sweeter, milder flavor.

Tips and Techniques

For extra crispy wings, pat them completely dry with paper towels before baking and arrange them in a single layer with space between each piece. If grilling, use medium-high heat and watch carefully to prevent burning the sauce.

Ingredient Substitutions

  • Louisiana Hot Sauce: any cayenne-based hot sauce like Tabasco or Frank's RedHot
  • butter: margarine or olive oil
  • chicken wings: chicken drumettes or wingettes only

Equipment Needed

  • large baking sheet or grill
  • basting brush
  • mixing bowl for sauce

Historical Context

While Buffalo wings originated in New York, Cajuns quickly adopted and adapted them with Louisiana hot sauce and bold Cajun seasonings, making them a game-day and party staple across South Louisiana.