Crispy Cajun Wings

Perfectly crispy oven-baked wings with a buttery, spicy Cajun coating deliver deep flavor and satisfying crunch without the mess of deep frying.

📝 Ingredients

• 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))
• 4 tablespoons salted butter
• 1 tablespoon Cajun seasoning ((ideally without salt - recipe note #1))
• 1 tablespoon minced parsley (optional for garnish)

👨‍🍳 Instructions

1. 1--- Make the Crispy Baked Wings ---
2. 2Adjust oven racks so that one rack is in the upper-middle and one is in the lower-middle.
3. 3Preheat oven to 250 °F (121 °C).
4. 4Set 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.
5. 5In a large bowl, whisk together cornstarch, 1 tablespoon Cajun seasoning and salt.
6. 6Pat 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.
7. 7Move 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.
8. 8--- Make the Cajun Wing Sauce ---
9. 9When 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.
10. 10--- Toss with Sauce and Serve ---
11. 11Remove 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.