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Satisfy your snack cravings with the ultimate Cajun chicken wings! This simple oven baked recipe brings a perfect blend of crispy texture, juicy meat, and bold New Orleans flavors with a tantalizing honey glaze. Discover the secrets to beautifully crispy, cajun dry rub wings that will have everyone begging for more!

“Absolutely off-the-charts delicious wings! Great flavours!”

– Amelia
Overhead photo of 20 sticky chicken wings with cajun rub and honey glaze on a serving platter.

Update: This cajun wing recipe was originally published in January 2017. 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. 🔥

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.

Why you’ll love this recipe

Aside from being a flavor-packed pile of crispy deliciousness, this New Orleans chicken wings recipe is also:

  • Original Recipe. Created in 2017, this Cajun wing recipe has been replicated but never truly duplicated. Experience the authentic taste that started it all.
  • So Much Delicious Flavor. Bursting with bold, spicy Louisiana goodness, these dry-rubbed wings offer a perfect balance of crispy texture, juicy chicken meat, and sticky glaze for a unique and unforgettable taste. 
  • Easy-to-Follow. Straightforward and easy to follow, you just need basic ingredients and 10 minutes of active, hands-on preparation – then, the oven does the rest.
  • Crowd-Pleaser. Whether it’s a family dinner or a gathering with friends, these Cajun-style wings are a long-time family favorite that are sure satisfy everyone’s taste buds.
  • Healthy Twist. Baked instead of fried, these honey glazed chicken wings offer a healthier alternative – without compromising on flavor or crispiness!
Overhead photo of 2 pounds of raw chicken wings, cajun dry rub, baking powder, and kosher salt neatly arranged on a kitchen counter.

Ingredients for cajun Chicken wings

As promised, you only need a short list of easy-to-find ingredients to make the best dang Cajun dry rub 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 Blend & 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.

For the honey glaze

  • 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.
  • Garlic Powder – For some sweet allium complexity in the sauce.
  • Ketchup – For another layer of sweet, sticky goodness.
  • Lemon Juice – Adding a splash of extra acidity helps to balance out the chicken wing honey glaze. I prefer using fresh citrus whenever possible, but in a pinch, the bottled alternative works.

Recipe variations

While I love these crispy honey glazed and cajun spiced wings just the way they are, you can absolutely add your own twist! Below are a few different variations to inspire:

  • Garnishes Galore. If you’re going for hosting gold, don’t forget to add some pretty, colorful, and flavorful garnishes. My favorites are parsley, lemon wedges, and a fresh fruity salsa, like pineapple salsa if I have it on hand. YUM. 
  • Go Bigger. Feel free to swap in bone-in, skin-on chicken thighs or drumsticks for more of an entrée than an app.
  • Spicy Cajun Wings. If you like things hot and spicy, you can add cayenne pepper to the Cajun seasonings or incorporate hot sauce into the honey glaze. 
  • Garlic Parmesan Cajun Chicken Wings. For a savory twist, swap out the honey glaze and mix grated parmesan cheese with minced fresh garlic and melted butter. Toss the Louisiana chicken wings in the parmesan garlic butter after baking and garnish with chopped parsley for freshness.
  • Lemon Pepper Cajun Rub Wings. Brighten up the flavors of your wings by adding a bit of lemon pepper seasoning to the cajun wings before baking. And you can also consider incorporating a bit of lemon zest into the honey glaze for more flavor. 
  • Sweet and Smoky Cajun Dry Rub Wings. Add a little smoky barbecue sauce to the honey glaze for a smoky finish.
  • Asian-Inspired New Orleans Chicken Wings. Give your wings an east meets west vibe by infusing the honey glaze with soy sauce, ginger, and sesame oil for an Asian twist. 
Close-up photo of crispy, freshly baked cajun hot wings on a wire rack.

How to make New Orleans Chicken Wings

  1. 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.
  2. Preheat oven: Adjust your oven racks to the upper and lower third positions. Then, preheat the oven to 250 degrees Fahrenheit.
  3. 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. 
  4. Bake TWICE: Place the new orleans chicken 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 30 minutes, rotating them halfway through baking. 
  5. While the wings are baking, make the glaze: Melt the butter in a small saucepan and add the honey, ketchup, cajun seasoning, garlic powder, salt, and black pepper. Whisk the ingredients together and let the sauce come to a rapid simmer. Once simmering, immediately reduce the heat and let the honey glaze cook, stirring occasionally, for 10 minutes. Stir in the lemon juice and then taste the glaze and adjust it to suit your tastebuds. Keep the sauce warm over low heat.
  6. Glaze the cajun wings: Transfer the wings to a mixing bowl. Pour some of the glaze over the wings and toss to coat.
  7. Serve crispy honey glazed cajun chicken wings with the remaining glaze on the side for dipping. Enjoy! 

Chef expert tips for perfect results every time!

  • Quality Ingredients. Use fresh and high-quality ingredients, especially for the wings, Cajun spice blend, and honey. Organic wings, homemade cajun spice, and a good-quality honey make a significant difference in the overall flavor.
  • Pat Dry. Be sure to pat chicken wings thoroughly dry with paper towels before seasoning. This step is essential for achieving maximum crispiness!
  • Baking Powder and Even Coating. Make sure you use baking powder, not soda for crispness. And be sure to thoroughly toss the wings in the baking powder, spices, and salt so the flavors distribute the uniformly.
  • Wire Rack Baking. Place the cajun dry rub wings on a wire rack set over a baking sheet and make sure each wing has plenty of space. This allows hot air to flow and circulate around the wings, ensuring they bake evenly and become perfectly crispy.
  • Rotate for Even Baking. Be sure to rotate the wings from the lower to upper rack and flip the wings halfway through baking on the upper rack. This ensures all sides get evenly crisp.
  • 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.
  • Simmer Glaze. For the perfect honey glaze consistency, simmer the honey, ketchup, and Cajun seasoning mix until it thickens slightly. This step really enhances the flavors and makes the glaze perfectly sticky, so it clings better to the wings.
  • Glaze Timing. Toss the new orleans chicken wings in the honey glaze immediately after baking – while they’re still hot. This helps the glaze adhere better and soak into the meat.
Instructional photo illustrating how to cut a chicken wing into three separate pieces - flat, drumette, and tip.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

Can I use frozen chicken wings?

Sure, but you’ll need to thaw them completely and pat them thoroughly dry before seasoning and baking to ensure they cook evenly and get crispy.

Are these honey Cajun chicken wings spicy?

They’re a perfect balance of sweet, smoky heat — not blow your mind, sweating everywhere spicy. The cajun dry rub gives the wings a spicy flavor, while the honey glaze provides a sticky sweetness.

How do I ensure my wings get crispy in the oven?

To ensure truly *crispy* cajun dry rub chicken 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.

Can I use this recipe for boneless chicken wings?

Sure, you can use boneless, skinless chicken breast or thigh pieces in this cajun wing recipe instead. However, please note you’ll need to adjust the baking time significantly, as boneless pieces will cook much faster.

Can I fry the wings instead of baking them?

Absolutely! Frying the wings at 375°F until golden brown and crispy is a great alternative. Just make sure to drain them on paper towels after frying and before tossing the new orleans chicken wings the honey glaze.

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!

Close-up photo of four sticky cajun chicken wings.

Serving cajun sticky chicken wings

This sweet and spicy cajun chicken wing recipe made in the oven is the perfect appetizer, starter, or snack. And, I also happen to think they also make a terrific dinner along with any of the following: 

Common serving suggestions

  • Get Saucy with Dips. Offer a variety of dipping sauces like creamy louisiana remoulade sauce (cajun sauce), buttermilk ranch, honey mustard dressing, blue cheese dressing, tangy barbecue, hot sauce, or even a spicy sriracha mayo. Let your guests mix and match to find their perfect flavor combo!
  • Sweet and Spicy. I personally love to serving these cajun dry rub wings with a tropical salsa, like pineapple salsa or mango salsa, for a sweet and fruity twist.
  • Veggie Sticks: Pair this New Orleans chicken wing recipe with crunchy celery and fresh carrot sticks for a classic serving option.
  • Fries: Serve the wings with a side of crispy French fries, sweet potato fries, or zucchini fries. The winning combination of wings and fries is pretty hard to beat.

Unique serving ideas

  • Coleslaw: A creamy sweet and spicy coleslaw made with cabbage, carrots, and a tangy dressing is a refreshingly delicious side to accompany wings.
  • Rice Bowls: Turn the baked and spiced wings into a hearty and satisfying meal with a cajun twist by serving them over a bed of steamed rice or zucchini rice with sautéed vegetables, black beans, and a dollop of sour cream.
  • Game Night Grub. Whether you’re hosting a sports viewing party or having a casual game night with friends, make is a crowd-pleasing affair that will keep everyone satisfied by serving your Cajun chicken wings along more handheld favorites like crispy tater tots nachos, spicy salmon bites, loaded potato skins, whiskey bourbon meatballs, and cocktail weenie recipe crockpot.
  • 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. 
Overhead photo of a half dozen New Orleans chicken wings with sticky honey glaze.

Storing leftovers

Storage instructions

  • 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 leftover honey glazed chicken wings in an airtight container or wrap them tightly with plastic wrap and then store them in the fridge for up to four days.

Reheating instructions

As far as reheating this cajun wing recipe goes, you have a few options:

  • Oven method: Preheat your oven to 350°F (175°C). Place the leftover 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 tips in mind when reheating crispy chicken wings:

  • 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 New Orleans chicken wings under the broiler for a minute or two, keeping a close eye on them to prevent burning.
Close-up photo of a crispy cajun chicken wing in a honey glaze.

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

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More recipes for chicken wings!

Overhead photo of twenty cajun wings with ramekins of honey glaze and cajun dry rub next to the wings.

Cajun Chicken Wings

5 from 2 votes
Author: Cheyanne Holzworth
Total Time: 1 hour 10 minutes
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 6 servings
Print Recipe Pin Recipe
Satisfy your snack cravings with the ultimate Cajun chicken wings. This simple oven baked recipe brings a perfect blend of crispy texture, juicy meat, and bold Big Easy flavors with a tantalizing honey glaze. Discover the secrets to beautifully crispy, cajun rubbed wings that will have everyone begging for more!

Equipment

  • 1 Large Bowl – for seasoning wings)
  • 1 Large Rimmed Sheet Pan with Wire Rack – for baking wings

Ingredients 

Cajun Wings

Honey Glaze

Instructions

  • Preheat the Oven and Prepare Pan: Adjust your oven racks to the upper and lower third positions. Then, preheat the oven to 250 degrees F. 
    Line a large, rimmed baking sheet with aluminum foil for easy clean up. Then, place a wire rack on top of the aluminum foil in the baking sheet.
    Next, spray the rack with non-stick cooking spray to prevent the wings from sticking and then set the pan aside. 
  • Dry and Season the Chicken Wings: Line a clean work surface with paper towels and place the chicken wings on top. Using more paper towels, pat the wings completely dry.
    Next, transfer the dry wings to a large mixing bowl or into a resealable bag.
    Sprinkle the Cajun spice rub, baking powder, smoked paprika, and 3/4 teaspoon kosher salt all over the chicken wings. Toss the wings or seal the bag and shake to evenly coat the chicken wings in the seasonings. 
  • Arrange Chicken Wings on Baking Pan: Transfer the cajun spice coated wings to the wire rack, arranging them so they’re SKIN-SIDE-UP and in a single, evenly spaced layer.
    (Note: Don’t over-pack or overlap the wings on the wire rack or they’ll end up steaming instead of roasting.)
  • Bake Cajun Wings at 250-Degrees on Bottom Shelf: Place the wings into the oven on the lower third rack and bake for 30 minutes.
  • Bake Chicken Wings at 425-Degrees on Upper Shelf: Quickly open the oven door and move the baking pan of chicken wings to the upper third shelf. Close the oven and increase the temperature to 425-degrees.
    Let the chicken wings bake for 18-20 minutes, or until the top skin on the chicken wings is crispy. Remove the wings from the oven and flip them over.
    Return the wings to the upper third shelf and continue to bake for an additional 15-20 minutes, or until the wings are golden brown, the skin is crispy, and the chicken is cooked through to an internal temperature of 165-degrees Fahrenheit. 
  • Meanwhile, Make the Honey Glaze: Add the butter to a small saucepan and place the pan over medium heat.
    Once the butter melts, add the honey, ketchup, cajun seasoning, garlic powder, ½ teaspoon salt, and scant ¼ teaspoon black pepper.
    Whisk the ingredients together and let the sauce come to a rapid simmer.
    Once simmering, immediately reduce the heat and let the honey sauce cook, stirring occasionally, for 10 minutes or until it’s thick enough to coat the back of a spoon.
    Stir in the lemon juice and then taste the glaze and adjust to suit your tastebuds.
    Keep the sauce warm over low heat, stirring occasionally.
  • Toss Cajun Rubbed Wings in Honey Glaze: Remove the cajun dry rub wings from the oven and transfer them to a large mixing bowl.
    Pour half the honey glaze over the wings and toss well to fully coat them in the sauce. Add more glaze if needed or transfer the remaining glaze to a small bowl for dipping.
  • Serve Cajun Chicken Wings in Honey Glaze: Transfer the honey glazed cajun wings to a serving platter and sprinkle fresh chopped parsley all over the wings. Serve immediately with lemon wedges, celery sticks, carrot sticks, and remaining honey glaze on the side. Enjoy!
    Overhead photo of twenty cajun wings with ramekins of honey glaze and cajun dry rub next to the wings.

Notes

  • You can purchase your wings already cut into drumettes and flats, or you can cut them yourself. It’s really easy! Check out the picture at the beginning of this post to see exactly where to cut (you will discard the wing tip). 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 are golden.
  • When baking the wings, do not be alarmed if there is a little smoke in the oven. Wings have a good amount of fat, and as these bake, the fat will be rendered out and create smoke. Don’t freak out.
  • You can either purchase Cajun seasoning or make your own. I highly recommend making your own spice mix. Not only is it incredibly quick and easy, you also probably already have all the spices in your cabinet. AND since you are controlling the amount of salt, you can skip adding salt to the wings in the first step. If you choose to buy your Cajun seasoning, taste it! And, please use your discretion as to how much salt to add to the wings.
  • The glaze can be made up to 3 days in advance. Just warm it up over low heat on the stovetop for a few minutes while the wings are baking. 
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 342kcal    Carbohydrates: 39g    Protein: 16g    Fat: 15g    Saturated Fat: 5g    Polyunsaturated Fat: 3g    Monounsaturated Fat: 6g    Trans Fat: 0.2g    Cholesterol: 68mg    Sodium: 99mg    Potassium: 434mg    Fiber: 1g    Sugar: 36g    Vitamin A: 1675IU    Vitamin C: 2mg    Calcium: 107mg    Iron: 2mg
Course: Appetizer, Snack
Cuisine: Cajun

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