This post may include affiliate links. Thank you for your support.
These Baked Crispy Cajun Chicken Wings are super crispy on the outside, tender on the inside, and, since they’re not fried, are actually pretty virtuous. Featuring a bold Louisiana chicken wing seasoning and tossed a sweet n’ spicy honey chipotle glaze, these Cajun crispy chicken wings are packed with flavor! With half the fat, but ALL the crispy, glorious taste you crave, these wings NEED to be part of your regular appetizer rotation.
Update: This cajun wing recipe was originally published in September 2019. I’ve made updates to the post below to include more information about baking chicken wings at home.
Bonus, since this recipe for cajun chicken wings is baked and not fried, you can devour at least twice what you’d normally eat — all with no judgment and no guilt. Just crispy deliciousness minus all the calories. 🎉 YOU’RE WELCOME.
Table of Contents
About these cajun wings
If Cajun hot wings are your idea of a good time, you’re going to love this lightened-up version of the classic. My exceptionally tasty honey Cajun wings are crispy on the outside and succulent n’ tender on the inside. Dry-rubbed with a potent mix of savory-piquant herbs & spices, baked to crispy perfection, then coated in a spicy, sweet and smoky glaze, these chicken wings are straight-up FIRE. 🔥
Why you’ll love this recipe
Aside from being a flavor-packed pile of crispy deliciousness, this New Orleans chicken wings recipe is also:
- Quick & Easy – You’ll only need to spend 15 minutes worth of active prep time, then the oven does all the rest.
- Made With Only 13 Simple Ingredients – Chances are, you already have at least half of what you need on hand.
- Better For You – Since these Cajun-style wings are baked, not fried, they’re a way healthier option. But, don’t worry — they’re not some lackluster, watered-down version of the good stuff (I’m lookin’ at YOU fat-free “sour cream”). They’re every bit as finger-lickin’ good as the kind from your favorite bar, and THEN some.
If you’re looking for more delicious cajun recipes, be sure to try these reader favorites next: dirty cajun rice recipe, cajun seasoned shrimp, cajun chicken and rice, blackened shrimp and slaw tacos.
Ingredients for a crispy cajun wing
As promised, you only need a short list of easy-to-find ingredients to make the best dang Cajun chicken wings you’ve ever tasted. Here’s what to grab:
For the wings
- Chicken Wings – You can save yourself a bit of $$$ by buying whole chicken wings and breaking them down into drumettes and flats yourself. Or, go the easy route and use pre-butchered chicken.
- Cajun Seasoning & Kosher Salt – I prefer making my own seasoning blends so I can control how much salt goes into what I’m eating. That said, feel free to use a store-bought brand like Slap Yo’ Mama or Tony Chachere’s to save time. Just make sure it includes paprika, cayenne pepper, garlic powder, onion powder, oregano, black pepper, and celery salt. Also, you’ll want to taste it before using — chances are, you’re not going to need the kosher salt if you opt for a pre-made blend.
- Baking Powder – I know this sounds like a weird addition to a Cajun wing recipe, but hear me out. Baking powder increases the surface area of the chicken wings by creating carbon dioxide gas (like in your favorite baking recipes) that makes the skin bubble up. It also slightly increases the pH, which helps to speed up the Maillard reaction and increase browning. Science is neat.
Wing sauce
- Honey – The thrill of eating chicken wings is the contrast of hyper-crunchy skin and a sticky-sweet glaze. Honey helps achieves the second piece of that magnificent equation.
- Substitutions: Swap in your choice of liquid sweetener. Maple syrup, agave nectar, or brown rice syrup are all acceptable substitutions.
- Pineapple – Pineapple adds a lovely tangy-sweet layer of deliciousness to the honey chipotle glaze. Feel free to use either fresh pineapple or canned pineapple packed in juice (not syrup).
- Substitution: Feel free to swap in straight-up pineapple juice if needed.
- Chipotle Peppers in Adobo – A can of these spicy, smoky flavor boosters is always lurking in my pantry. (Pro Tip: If you’re not using the whole can, they freeze beautifully. I like to chop ‘em up and toss them in my food-dedicated ice cube tray – so my ice doesn’t taste like all the flavorful things I freeze lol – so I can always pop out just what I need when I need it.)
- Substitution: In a pinch, you can swap in a mix of ground chipotles and smoked paprika.
- Onion & Garlic – For some sweet allium complexity in the sauce. Feel free to use any color onion (or shallot) that you have on hand.
- Substitutions: Onion powder and garlic powder can be used as stand-ins if needed!
- Ketchup – For another layer of sweet, sticky goodness.
- Dijon Mustard – For a touch of tang.
- Substitutions: Yellow mustard, spicy brown mustard, or mustard powder are acceptable substitutes.
- Lime Juice – Adding a splash of extra acidity helps to balance out the honey chipotle glaze. I prefer using fresh citrus whenever possible, but in a pinch, Nellie & Joe’s Famous Key West Lime Juice is the closest bottled alternative around.
- Granulated Sugar – You only need a mere teaspoon to finish off the sauce.
- Substitutions: Brown sugar, coconut sugar, maple sugar, jaggery, piloncillo, or agave nectar are all good swaps here.
Recipe variations
- Optional Garnishes – If you’re going for hosting gold, don’t forget to add some pretty, colorful, and flavorful garnishes. My favorites are Cilantro, Lime Wedges, and Finely Diced Pineapple. YUM.
- Go bigger! Feel free to swap in bone-in, skin-on chicken thighs & drumsticks for more of an entrée than an app.
- Dip them in cajun sauce! Creamy louisiana remoulade sauce is the perfect dipper for a crispy cajun chicken wing.
- Serve them with salsa! Personally, I love these slightly spicy Louisiana chicken wings with a side of fresh pineapple salsa or mango salsa.
How to make cajun wings
- Prepare chicken wings: Pat the wings dry with paper towels and then place them in a large bowl. Sprinkle the cajun spice, baking powder, and kosher salt over the chicken wings and toss to evenly coat. Then, set aside.
- Preheat oven: Adjust your oven racks to the upper and lower third positions. Then preheat the oven to 250 degrees Fahrenheit.
- Arrange wings on baking pan: Line a large baking sheet with aluminum foil and lay a wire rack directly on top. Lightly spray the rack with non-stick cooking spray. Next, place the chicken wings on the wire rack, arranging them so they are skin-side-up and in a single layer.
- Bake TWICE: Place the wings into the oven on the LOWER third rack and bake for 30 minutes. Quickly open the oven door and move the chicken wings to the UPPER third rack. Close the door to the oven and increase the temperature to 425-degrees Fahrenheit. Continue to bake the chicken wings for 40-50 minutes, rotating them halfway through baking.
- While the wings are baking, make the glaze: Add all the ingredients for the sauce to a medium saucepan. Place the pan over medium-high heat and bring the glaze to a slow boil while whisking. Immediately reduce the heat to maintain a simmer. Simmer the sauce for 10-12 minutes, or until the glaze is thick. Remove the glaze from the heat. Use an immersion blender to puree the sauce; or carefully transfer the sauce to a blender and puree. Taste and adjust the glaze for seasoning.
- Glaze the cajun wings: Transfer the wings to a mixing bowl. Pour some of the glaze over the wings and toss to coat.
- Serve crispy glazed cajun chicken wings with the remaining glaze on the side for dipping. Enjoy!
Expert tips for the best success!
- You can purchase your wings already cut into drumettes and flats, or you can cut them yourself. It’s really easy – just divide them at the joints. Check out the picture at the beginning of this post to see exactly where to cut (you will not need the wing tip, but you can save them to make chicken broth with). OR you can make these leaving the wings completely intact – drumette, flat and wing tip all connected.
- To ensure CRISPY wings, there are THREE steps you should NOT skip:
- Drying the wings THOROUGHLY,
- Coating them EVENLY in the seasoning/baking powder mixture, and
- Baking them on a RACK insert. Do those three things and you (and your baked Cajun chicken wings) are golden.
- When baking chicken wings, there will be a bit of smoke in the oven. Wings have fat and as they bake the fat will render, creating smoke. Don’t freak out — this is totally normal.
- You can either purchase Cajun seasoning or make your own. I highly recommend making your own spice mix. It’s simple to make, you probably already have all the spices, and you can control the amount of salt.
- There are a few ways you can make the glaze.
- If you don’t have an immersion blender, but do have a food processor, I recommend you puree all the ingredients together in the processor first, and then cook the glaze. This way you can avoid transferring the glaze to a stand blender after it is cooked.
- If you do have an immersion blender, just follow the recipe as instructed.
- The same goes if you don’t have an immersion blender or a food processor, as you will just puree the glaze using a stand blender.
- The glaze can be made up to 3 days in advance. Be sure to let it sit at room temperature to remove the chill while the wings are baking. You can substitute dried seasonings for some of the fresh ingredients in the glaze, so be sure to check out the notes section of the recipe!
FAQs: frequently asked questions
Are these honey Cajun chicken wings spicy?
They’re a perfect balance of sweet, smoky heat — not blow your head off spicy.
How long can you leave cooked Cajun baked chicken wings out at room temp?
Generally speaking, food safety guidelines indicate that you shouldn’t leave any perishable food out at room temperature for longer than 2 hours. Luckily, these tasty little nuggets of deliciousness are so yummy, they’ll likely get scarfed down within minutes of you putting them out.
Should these baked cajun wings be cooked on a roasting rack or a baking sheet?
Trick question! They should be baked on a baking sheet with the roasting rack insert. This allows greater airflow around the entire wing, resulting in a perfectly crisp result without deep frying. Do yourself a favor and place some foil or parchment under the rack insert to make cleanup a snap!
Serving cajun dry rub wings
When it comes to serving these oven-baked Cajun chicken wings, the options are endless, and you can get really creative. Here are some yummy wing pairings to make your wings shine:
- Get saucy: Offer a variety of dipping sauces like tangy barbecue, zesty honey mustard, hot sauce, or even a spicy sriracha mayo. Let your guests mix and match to find their perfect flavor combo!
- Sweet and spicy: Serve your wings with a side of pineapple salsa for a tropical twist.
- Tater tots: Who can resist crispy tater tots? Of course, you could also opt for other crispy spud options like smashed potatoes or sweet potato fries.
Wondering when to serve them? This New Orleans chicken wing recipe is a favorite for:
- Game night munchies: Whether you’re hosting a sports viewing party or having a casual game night with friends, Cajun chicken wings are a crowd-pleaser that will keep everyone satisfied.
- Movie night feast: Turn your movie night into a feast by serving Cajun chicken wings alongside some buttery popcorn and a variety of other finger foods.
- Potluck parties: These crowd-pleasing baked wings are easy to transport and always disappear quickly.
Storing leftovers
- Allow the cooked wings to cool down to room temperature for about 30 minutes before storing to prevent any trapped condensation from making them soggy. Place the wings in an airtight container or wrap them tightly with plastic wrap. Store them in the fridge for up to four days.
Reheating wings
As far as reheating goes, you have a few options:
- Oven method: Preheat your oven to 350°F (175°C). Place the wings on a baking sheet lined with parchment paper and reheat for about 10-15 minutes, or until they are heated through. This method helps to retain their crispiness.
- Air fryer method: Preheat your air fryer to 375°F (190°C). Arrange the wings in a single layer in the air fryer basket and heat for about 5-8 minutes, or until they are heated evenly.
- Microwave method: This method is quicker but may result in slightly less crispy wings. Place the wings on a microwave-safe plate and heat them in 30-second intervals, flipping them and checking for doneness in between.
Keep these additional tips in mind:
- Remember to always check the internal temperature of the wings with a meat thermometer to ensure they have reached a safe temperature of 165°F (74°C) before consuming.
- For the best results, reheat the wings in smaller batches rather than all at once, especially if using the oven or air fryer.
- To revive any lost crispiness, you can place the reheated wings under the broiler for a minute or two, keeping a close eye on them to prevent burning.
Alright, friends! Whether you’re winging it at a game day gathering or spreading your wings at a backyard BBQ, I hope this delectable Cajun chicken wings recipe makes your tastebuds take flight. Until next time, stay cluckin’ amazing and laissez les bon temps rouler!
Cheyanne
Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!
More recipes for chicken wings!
Cajun Chicken Wings with Honey Chipotle Glaze
Equipment
- 1 Large Bowl (for seasoning wings)
- 1 Large Rimmed Sheet Pan (baking sheet) (for baking wings)
- 1 Immersion or Stand Blender (for pureeing glaze)
Ingredients
Cajun Rub Wings
- 4 Pounds Chicken Wings – cut into drumettes and flats (SEE NOTES)
- 4 TBS Cajun Seasoning (SEE NOTES)
- 2 TB Baking Powder
- ¼ – ½ tsp Kosher Salt (SEE NOTES)
Spicy Honey Glaze
- 1/3 Heaping Cup Honey
- ½ Cup Pineapple (and its juices) – coarsely chopped (SEE NOTES)
- 2 Chipotle Peppers in Adobo – coarsely chopped
- ½ small Onion – coarsely chopped (SEE NOTES)
- 2 TBS Ketchup
- 1 tsp Dijon Mustard
- 1 tsp Lime Juice
- 4 small cloves Garlic (SEE NOTES)
- 1 tsp Granulated Sugar
- Optional Garnishes: Cilantro, Lime Wedges, Finely Diced Pineapple
Instructions
- Prepare the chicken wings: Place the chicken wings on a clean work surface and use paper towels to pat the wings completely dry. Then transfer wings to a large mixing bowl or into a resealable bag. Sprinkle the cajun spice rub, baking powder, and kosher salt all over the chicken wings. Toss or seal the bag and shake to evenly coat the wings in the seasonings. Then, set the cajun rubbed wings aside.
- Preheat oven: Adjust your oven racks to the upper and lower third positions. Then preheat the oven to 250 degrees F.
- Arrange wings on baking pan: Line a large baking sheet with aluminum foil and lay a wire rack directly on top. Lightly spray the rack with non-stick cooking spray to prevent the wings from sticking. Next, place the chicken wings on the wire rack, arranging them so they are skin-side-up and in a single, non-overlapping layer.
- Bake TWICE: Place the wings into the oven on the LOWER third rack and bake for 30 minutes. Quickly open the oven door and move the chicken wings to the upper third rack. Close the door to the oven and increase the temperature to 425-degrees Fahrenheit. Continue to bake the wings for 40-50 minutes, rotating the wings halfway through baking.
- While wings are baking, make the chicken wing glaze: Add all the ingredients for the sauce to a medium saucepan and season with ½ teaspoon of kosher salt and ¼ teaspoon ground black pepper. Place the pan over medium-high heat and bring the glaze to a slow boil while whisking frequently. Once slow boiling, immediately reduce the heat to maintain a simmer. Simmer the sauce, stirring occasionally, for 10-12 minutes, or until the glaze is thick enough to coat the back of a spoon. Remove the glaze from the heat. Use an immersion blender to puree the sauce; or carefully transfer the sauce to a high powered blender and puree. Taste and adjust the glaze for seasoning. Set aside until ready to use.
- Glaze the cajun wings: When the wings are done baking, place the baking sheet onto a cooling rack and let the wings cool for 5 minutes. After 5 minutes are up, transfer the wings from the baking rack to a large mixing bowl. Pour some or all of the glaze over the wings and toss to coat.
- Serve: Top the crispy glazed cajun chicken wings with your favorite garnishes and serve with the remaining glaze on the side for dipping. Enjoy immediately.
Notes
*You can substitute ½ cup of pineapple juice if desired for the pineapple.
*You can substitute 1 ½ tsp Onion Powder for chopped onion.
*You can substitute ½ tsp Garlic Powder for cloves of garlic. Nutritional information is an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.
Nutrition
Did you make this recipe?
Mention @nospoonnecessary on Instagram and tag it #nospoonnecessary!
Marissa
These wings look absolutely fabulous and are, of course, party fare perfection!!
I hope things are going better…sending love and good thoughts your way. xoxo
allie
Hi Cheyanne – these are gorgeous, crispy wings. So my brother calls me last night at 10 p.m. (What could he possibly need at 10 p.m.?) To ask me if I’ll bring wings to the Superbowl party Sunday. I say sure, but no recipe in mind, and then BOOM!!! You post these delicious wings. Gonna have lots of happy nieces and nephews and kids, S-I-L, hubby and BROTHER!!!! Thanks to you Chey. Have a great week – I hope everything improves, sorry to hear the stress is not over. Got a little stress here too. (Misery loves company.)Wishing you blue skies, puffy white clouds, gentle breezes and PEACE. XOXO
Stacey @ The Sugar Coated Cotted
Oh boy..these wings are calling my name. I’m not sure if its because its super bowl season or I just have a craving but wings have been on my mind!! I love that these are baked and cajun!! All my warm wishes are being sent telepathically that you find strength, wisdom and peace in this challenging time. I will also wish you sleep well, its so hard to relax our brains when challenges arise.
Manali@CookWithManali
Happy to hear you got a little break, hang in there friend! Things will get better..my whole of last year has been terrible ..but I try to remain positive, that’s in our hands at least..hugs! these wings would definitely be a hit on game day!
Anu – My Ginger Garlic Kitchen
Sorry about your rough days. I wish you get the shiny bright days back to make you happy again. Cheers to happy days ahead. <3 These chicken wings look amazing, Cheyanne! Cajun, honey, chipotle and pineapple, there is so much to love. Have a lovely week.
GiGi Eats
I have been craving a massive amount of chicken wings lately! It’s weird. But I NEED THEM – and I think to cure this, I will be using THIS recipe!
Keri @ Fashionable Foods
I’m so sorry you’re having some rough days, Cheyanne. But, know that I’m thinking of you and hoping for brighter days ahead! I may have squealed a bit when I saw these wings on Instagram… seriously dying! I’m not a big buffalo wing fan.. although I love all things buffalo sauce. I do however, love other fun ways of eating wings and this one is going to the top of my to-try list! I’m laughing that you said your old photos were “gawd awful”! I have an old wing recipe that I told myself I need to update because the photos give me chest pains! 😉 Pinned!
lucie
Im so sorry things are rough for you right now girl, im thinking of you! On another note, these cajun chicken wings look amazing!
Geraldine | Green Valley Kitchen
Whoa – these look great, Cheyanne – perfect for the big game. I love that you’ve made a healthy version of these – no on will know though since they covered in that delicious sauce!
Karly
OMGGGG. These are what dreams are made of! Especially during Super Bowl week! Totally obsessing over that glaze!
Jennifer @ Seasons and Suppers
Absolutely off-the-charts delicious looking wings! Loving all the great flavours. And a sending a big virtual hug your way 🙂
Shashi at RunninSrilankan
I just read your Thursday’s post (am a bit behind catching up as school has me going cray cray) So sorry to hear that something is robbing you of your smile – I pray peace for you soon, sweet friend, and the kind of happiness you give me and others by posting these droolicious wings! Wow – that honey-pineapple glaze needs to be bottled up and sold!
Cindy
These are just in time for Superbowl. Thanks for sharing. I am hopeful that soon your days and weeks will be exactly as you want them to be! I have been so whiny about the election, its results, and other things that are bothering me. You have such a great attitude about life, I am going to take your recipe for life and adapt it to mine. Cheers!
mira
OMG, sorry to hear you are having issues Cheyanne! My last few weeks have been terrible! Got sick, no sleep because of my crying baby and no time for anything! But I must find some time to make these wings, because they look so good! Pinned and shared!
karrie @ Tasty Ever After
Here’s to better days ahead, fo sho! And here’s to eating lots of crispy chicken wings on this coming gameday Super Bowl Sunday and watching the Pats! Woohooo! I think I remember this recipe from back then and it’s funny hearing you say you didn’t like the photos. I cringe whenever I see old photos (and current photos) of mine 😉 Your photos are so gorgeous now but they were never terrible to begin with because you know how to take a good pic 🙂
Gaila
Well I hope in time everything is how you like it to be and you get to get all that nonsense out! My weekend was not glorious but ok! getting much better after reading this recipe! Thanks for sharing Chey! cheers
Rachelle @ Beer Girl Cooks
I’m so glad you are feeling better about things and I am 100% confident that you will be good to go ASAP! 🙂 I’m all for a recipe and photo makeover because I have had some UGLY pics of some delicious food on my website. Your photos are always beautiful, my friend, but thanks for bringing this flavor bomb out of the archives. I may have to add these to my game day menu! XOXO
Adam J. Holland
I’m sorry things are rough on the homefront. They’ll get better. Meanwhile …. damn! These wings are right up my alley! And, how dare you tease me with salt & vinegar wings during my leisurely scroll down your page. Can you say “two bookmarks?” Outstanding!
Ruby & Cake
Oh yes Wings are my favourite part of the chicken and this glaze and salsa are just too delicious. We don’t have the big game here in Australia but I am still going to make them for dinner this week. I am sorry to hear you have had a rough couple of weeks – I hope things are easier now for you x
Nicole @ Young, Broke and Hungry
My boyfriend always orders wings when we go to a restaurant that serves them, but I always find them too spicy and don’t get me started on the blue cheese dressing – YACK! But these Cajun Chicken Wings are right up my alley.
Kevin | Keviniscooking
Stellar, grubalicious photos Chey! Who could resist these wings and baked not fried is way better. Love that pineapple glaze action, too. So good! I Pinned this one to three boards already. Whoot-woot! 🙂
marcie
I’ve been thinking about you and I hope all of the real life stuff calms down for you soon! I never make wings and I know the men in my house would devour these. I need to start with this recipe — I love these sweet & spicy flavors!
Ashley@CookNourishBliss
I’m so glad you guys had a good weekend!! Yay for breaks from the sucky stuff 🙂 Andddd you have such perfect timing because the husband was literally just saying yesterday that he wants me to make wings. haha And for whatever reason I hate making them! Care to bring some over???
Harriet Emily
This recipe looks so amazing Cheyanne! I loooove cajun flavours, and the chipotle glaze sounds incredible! Thank you for sharing such a great recipe! <3
Gingi Freeman
OMG!!! You win at everything forever with this post!!! No frikkin joke!!! These look mouth watering!
Ben Maclain
I’m not sure if my weekend was glorious or not, but I’m pretty sure it wasn’t enough (Please, show me that person who would say it was indeed). And I certainly know these delicious wings didn’t happen this weekend either which is definitely a sad part. I do love the glaze (especially pineapples), and I do need this in my life shortly. And I hope this week will be treating you much better, Chey!
Lauren Gaskill
Glad you could get a break this weekend, and I’m so sorry it’s been a rough time for you! This month has been super rough for Alex and I, so I feel ya. Sending hugs and prayers your way. P.S. I think I could eat these wings every. single. dang. day. I mean, c’mon, that sauce!!! AMAZING. XOXO
Mary Ann | The Beach House Kitchen
It just wouldn’t be right if there were no wings on Super Bowl Sunday Chey! And these look perfect! That glaze sounds delicious. My son Casey is still home before he goes for his study abroad, so I’ll have to be whipping some of these up for him. (perhaps with his help, so he’ll be able to make them on his own one day!) Thanks for sharing and hope you have a great week! I’ll keep my fingers crossed that your issues get resolved in a good way! XO
Mary
With football season around the corner, I’m constantly looking for fun and tasty things to do with wings. I’ll make sure all my guest take off their shoes before shoveling these bad boys into their greedy little mouths lol. I love that they are baked, these seriously just made the Super Bowl Party Menu 🙂 I hope all your problems and solved this week Cheyanne, you are way too awesome to be stressed 😉
annie@ciaochowbambina
Cheers to glorious game day grub (I’ll take a dozen, please!) and hopes for the repugnant nonsense to immediately become a thing of the past! Hang in there, buttercup! xo
Dawn @ Girl Heart Food
Glad that you are feeling better!! These wings look delicious, Cheyanne and that glaze? I’ve said it before and I’ll say it again, sweet/savoury combos are my jam so this is right up my alley and I would eat so many of these wings it wouldn’t even be funny. Loves me some spice too! Your pics are spot on and, of course, pinning this deliciousness and making soon. Hubby and I eat wings regularly so these need to go in the rotation asap! Cheers to a great week! xo
Shelby @ Go Eat and Repeat
Glad you are feeling better! I love how you open yourself up to readers, you are so relatable! I love following your blog and seeing all the progress and delicious recipes you make along the way 🙂
Gayle @ Pumpkin ‘N Spice
Glad to hear your feeling better and hope you had a relaxing weekend! And YAY for wings! Those always make me feel a lot better. I’m loving that honey chipotle pineapple glaze! How fun is that?! I think my husband would love me even more if I made these for superbowl Sunday haha! Such perfect game day food, or anytime food! Pinned, of course! Hope you have a good Monday!
Demeter | Beaming Baker
Hiya Chey!! 🙂 The weekend was a total whirlwind for me… but you know why! 😉 You know that I’m thinking all of the good thoughts for you and sending you all of the good vibes. <3 You ROCK even more! But I think you already knew that. 😉 Meanwhile, you are totally rockin' it with these photos! You know, I can never quite get the shot in the pot/mixing bowl pics quite right–but you seem to make it look so easy! This is yet another recipe that my momma would be LOVE to the moon and back. SO let's add this to the list of foods for our eventual get together! 🙂 🙂 Sending you lots of love and BIG hugs! <3 <3 <3
Kathryn @ Family Food on the Table
I’m sorry the nonsense continues… Wish I could just wipe that away for you! But I’m glad you decided to revamp this recipe cause it’s exactly what is needed for game day! I’m all about the Cajun flavors and you know I love that these are baked — I’ll absolutely be eating twice as much of them now 😉 Hope things turn around soon and you have a great week my friend. XO
Angie@Angie’s Recipes
Crisp, tender and packed full of Cajun flavour…Gosh, these wings sound and look even more tempting than those fried ones! I love that glaze, Cheyanne.
Adina
I hope things will get better for you very soon, Cheyanne. On the brighter side – these chicken wings look perfect, something I would definitely like to try. I have never had much luck with making my own chicken wings, they are never crispy enough, maybe I will have more luck with this recipe, yours look just the way they should be.