Cajun Buffalo Wings
Spice up your game-day spread with these irresistible Cajun Buffalo Wings, a bold twist on the classic favorite! Crispy, golden wings are perfectly seasoned with a zesty blend of Cajun spices, paprika, and a hint of cayenne before being fried to perfection. Tossed in a buttery hot sauce infused with even more Cajun seasoning, these wings deliver a mouthwatering kick that's impossible to resist. Serve them fresh with cooling ranch or blue cheese dressing and crunchy celery sticks for the ultimate flavor-packed appetizer or party dish. Ready in just 40 minutes, this recipe is your go-to for crispy wings with a Southern-infused buffalo punch.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 pounds chicken wings
- 4 tablespoons unsalted butter
- 0.5 cup hot sauce (such as Frank's RedHot)
- 1 tablespoon Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 4 cups vegetable oil (for frying)
- 0.5 cup all-purpose flour
- 0.25 cup cornstarch
- 2 tablespoons parsley (optional, for garnish)
Instructions
Pat chicken wings dry with paper towels. If the wings are whole, separate the drumettes and flat pieces by cutting at the joint. Discard wing tips or save them for stock.
In a medium bowl, combine flour, cornstarch, 1 teaspoon Cajun seasoning, paprika, garlic powder, cayenne pepper, salt, and ground black pepper.
Toss the chicken wings in the flour mixture until evenly coated. Shake off excess flour and place the wings on a wire rack. Let them sit for 10 minutes to allow the coating to adhere.
Heat vegetable oil in a large pot or deep fryer to 375°F (190°C). Ensure the oil is deep enough to fully submerge the wings.
Fry the wings in batches, being careful not to overcrowd the pot. Cook each batch for 8–10 minutes or until the wings are golden brown and the internal temperature reaches 165°F (74°C). Remove and let drain on a paper towel-lined plate.
While the wings are frying, prepare the Buffalo-Cajun sauce. In a small saucepan over low heat, melt the butter. Stir in the hot sauce and the remaining 2 teaspoons of Cajun seasoning. Mix well and remove from heat.
Once all the wings are fried, transfer them to a large mixing bowl. Pour the Buffalo-Cajun sauce over the wings and toss until they are evenly coated.
Transfer the wings to a serving platter and garnish with chopped parsley if desired. Serve immediately with ranch or blue cheese dressing and celery sticks.
Nutrition Facts
Calories |
2695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.6 g | 359% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 1874 mg | 81% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 0.0 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 45 mg | 3% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 472 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
