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Does indulging in a platter of made-from-scratch, extra Crispy Cajun Wings sound irresistible for your next game day? It does to me, but I don’t enjoy the mess of cooking wings in a deep fryer. These mouthwatering wings use my tried-and-true method of oven baking instead of frying, which means minimal cleanup while maintaining restaurant-quality, crunchy skin and juicy, succulent meat. Bathed in a rich, buttery sauce kicked up with Cajun spices, these wings will liven up your game day spreads, and all kinds of get-togethers and celebrations!
My trick to creating extra crispy skin each time is a light dusting of cornstarch — a simple, highly effective alternative to traditional baking powder. (I prefer cornstarch over baking powder because baking powder sometimes leaves a metallic aftertaste.) Just 10 minutes of prep and four ingredients are all you need – then the oven does the work while you enjoy the party.
Table of Contents
Ingredients to Make Cajun Wings
For the Crispy Baked Wings:
- Cornstarch: Be sure your cornstarch is smooth with no clumps.
- Cajun Seasoning: I prefer to use salt-free seasoning so I can control the the final flavor, but feel free to use your favorite brand. You can also make your own salt-free seasoning (See the Note in the recipe).
- Chicken Wings: Look for party wings, which are a mix of drumettes and flats. When choosing, aim for wings that are similar in size for consistent baking.
For the Cajun Wing Sauce:
- Salted Butter: If you’re using unsalted butter, you’ll want to adjust the salt.
- Cajun Seasoning: Same as above, use your favorite kind or make your own.
- Fresh Parsley: Fresh chopped parsley is optional, but I like how it adds a pop of color and freshness.
5 Recipe Tips
- Dry the Wings Thoroughly: Pat the chicken wings dry with paper towels before coating them. Removing excess moisture is the key to getting that crispy skin.
- Even Coating of Cornstarch: Coat each wing evenly with the cornstarch mixture to get a uniformly golden finish.
- Don’t Overcrowd the Baking Sheet: The heat must circulate evenly around each wing to create that desirable crispiness, so be sure to arrange them in a single layer and avoid overcrowding.
- Check and Adjust Cajun Seasoning Saltiness and Heat Level: Store bought Cajun seasoning varies in sodium content and spice level, so if you’re not using a salt-free version, be careful when adding salt. If you prefer more heat than your seasoning contains, add a pinch of cayenne pepper to the sauce.
- Garnish Before Serving: Add a final sprinkle of parsley right before serving to enhance the flavor and presentation.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat while keeping them crispy, place the wings on a wire rack set over a baking sheet and warm in a 350°F oven for about 10-15 minutes. Avoid the microwave – it will make the skin soggy. For best results, make the sauce fresh when reheating and toss the hot wings in it just before serving.
I love the simplicity of these wings – just a light dusting of seasoned cornstarch and good technique in the oven creates that perfect crunch. The buttery Cajun sauce adds heat and richness. While they take longer than deep frying, being able to make a big batch without the mess makes these perfect for game days and get-togethers.
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How to Make Cajun Wings
Preheat oven to 250°F and set racks in upper-middle and lower-middle positions. Line a baking sheet with foil and place an oiled wire rack on top. Pat wings completely dry with paper towels – this step is crucial for crispiness. Toss them in the cornstarch and Cajun seasoning mixture until evenly coated. Arrange wings in a single layer on the prepared rack. Bake on lower-middle rack for 30 minutes at 250°F.
Move wings to upper-middle rack and increase temperature to 425°F. Bake 35-40 minutes more until golden brown, rotating halfway through. You’ll see the skin getting deliciously crispy. When wings are nearly done, make the sauce by melting butter and whisking in Cajun seasoning just until fragrant and foamy – it only takes a few seconds.
Toss the hot wings in the butter sauce until well coated. I like to add a sprinkle of parsley before serving.
Crispy Cajun Wings
Video
Ingredients
For the Crispy Baked Wings:
- 2 tablespoons cornstarch
- 1 tablespoon Cajun seasoning (without salt – recipe note #1)
- 1/2 teaspoon fine sea salt omit or adjust if using Cajun seasoning with salt added (recipe note #1)
- 3 pounds chicken wings drumettes and flats separated (look for ‘party wings’ at the grocery store)
For the Cajun Wing Sauce
- 4 tablespoons salted butter
- 1 tablespoon Cajun seasoning (ideally without salt – recipe note #1)
- 1 tablespoon minced parsley optional for garnish
Instructions
Make the Crispy Baked Wings
- Adjust oven racks so that one rack is in the upper-middle and one is in the lower-middle.
- Preheat oven to 250 °F (121 °C).
- Set an oven-safe wire rack into a rimmed baking sheet lined with foil or parchment paper. Spray wire rack generously with non-stick spray or brush with oil.
- In a large bowl, whisk together cornstarch, 1 tablespoon Cajun seasoning and salt.
- Pat chicken drumettes and flats dry with paper towels. Add to bowl with cornstarch mixture and toss to coat evenly. Arrange in a single layer on rack in baking sheet. Bake on lower-middle rack for 30 minutes.
- Move wings to upper middle rack and increase oven temperature to 425 °F (218 °C). Bake 35-40 minutes more until golden brown, rotating the sheet half way through. Leave oven on.
Make the Cajun Wing Sauce
- When wings have baked for ~35 minutes at 425 °F (218 °C), make the sauce. Add butter to a small saucepan over medium heat. When it melts and starts to sizzle, add 1 tablespoon Cajun seasoning and whisk, just until fragrant and foamy, 10 to 15 seconds. Remove from heat.
Toss with Sauce and Serve
- Remove crispy wings from oven transfer with tongs to a large bowl; pour Cajun butter sauce over and toss to coat evenly. Arrange wings on serving platter and garnish with parsley if desired. Serve hot.
Notes
- I’ve found that Cajun seasoning blends vary a lot in saltiness. I usually start with 1 tablespoon, but if you’re using a particularly salty blend, you might want to use less. Personally, I prefer using a salt-free Cajun blend – it gives me more control over the final flavor. I typically mix 2 to 2 1/2 teaspoons of the salt-free seasoning with 1/4 to 1/2 teaspoon of fine sea salt. Don’t have a salt-free blend? No worries! I often make my own using spices I already have in my pantry. Here’s a basic recipe: mix 2 tablespoons paprika (I like 1 tablespoon of sweet paprika and 1 tablespoon of smoked paprika), 1 tablespoon each of garlic powder and oregano, 1 teaspoon each of black pepper and onion powder, 1/2 teaspoon dried thyme, and 1/4 teaspoon cayenne pepper (or to taste). It’s easy to adjust and customize to your liking. Play around with the proportions until you find your perfect blend!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
