Cajun Hot Wings

32 wings servings Prep: 15 m Cook: 1 h Total: 1 h 15 m Intermediate
5.0/5 (2)
Cajun Hot Wings
Hot, Hotter or Hottest… your choice when cooking these Cajun-style chicken wings. Marinated in buttermilk, hot sauce, and mustard, then seared and baked until extra crispy, these wings pack serious Louisiana heat and flavor.

Ingredients

32 wings servings
  • 1 (16 oz) bottle hot sauce (see below for suggestions)
  • 2 sticks of whole, salted butter
  • 1/3 cup buttermilk
  • 1/4 cup mustard
  • Salt, black pepper, red pepper
  • Juice of one lemon
  • 32 chicken wings, tips cut off, drums divided from wings

Step-by-Step Instructions

  1. Louisiana Brand for mild, Crystal Brand for medium, or Melinda’s XXX for hot. It is highly recommended not to use Tabasco for this recipe.
  2. Combine buttermilk, hot sauce, mustard and lemon juice and coat wings. Season with salt, pepper, and red pepper to your liking.
  3. Place in the refrigerator and marinate for at least 6 hours prior to cooking.
  4. Preheat oven to 340 degrees or Heat charcoal pit to about 300 degrees.
  5. Sear chicken wings on both sides in a preheated large frying pan over high heat for about one and a half minutes to two minutes per side. If using the pit, sear chicken wings on both sides, until they are crispy and brown. They do not necessarily have to be cooked through at this point.
  6. Place wings in a baking container and bake wings in the oven for an additional 45 minutes to 1 hour, until wings are dark golden-brown and extra crispy.
  7. Coat wings with sauce using ladle. For those who want messier wings vs. crispy wings, take half the sauce and bake the wings in the sauce, using reserve to coat when the wings are done cooking in the oven.
  8. Baste wings with melted butter and serve with Ranch or Blue Cheese dressing and celery stalks.

Common Problems and Solutions

Q: Why are my wings not crispy enough?

A: Make sure to sear them in a very hot pan first to create that crispy exterior, then bake at the lower temperature. Don't skip the searing step, and pat the wings dry before searing if they're very wet from the marinade.

Q: Can I make these less spicy?

A: Yes, use Louisiana Brand hot sauce for mild heat, and go easy on the red pepper in the marinade. You control the heat level by your choice of hot sauce and how much red pepper you add.

Q: Do I have to marinate for 6 hours?

A: For best flavor, yes. The buttermilk and hot sauce need time to penetrate and tenderize the chicken. You can marinate overnight for even better results.

Tips and Techniques

The key to extra crispy wings is the two-stage cooking method—sear hot and fast, then bake low and slow. If you want saucier wings, reserve half the butter sauce and toss the wings in it after baking instead of just basting.

Ingredient Substitutions

  • buttermilk: regular milk mixed with 1 tablespoon lemon juice or vinegar
  • chicken wings: chicken drumettes or party wings (already separated)

Equipment Needed

  • Large frying pan or cast iron skillet for searing
  • Baking container or sheet pan
  • Mixing bowl for marinade
  • Ladle for saucing

Historical Context

Louisiana-style hot wings differ from Buffalo wings by using Louisiana hot sauces (which are fermented and vinegar-based) and adding the buttermilk marinade, a common Cajun technique for keeping chicken moist and tender.