These Baked Crispy Cajun Chicken Wings are super crispy on the outside, and tender on the inside. Rubbed with Cajun seasonings and tossed in a sweet n' spicy glaze, these wings are packed with flavor! With half the fat, yet ALL the crispy, delicious flavor, these wings NEED to be part of your football line up!
1. 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.
2. 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.
3. When baking the wings, do not be alarmed if there is a bit of 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.
4. You can either purchase Cajun seasoning or make your own. I highly recommend making your own spice mix. Not only is it really 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. I have included the recipe to make your own Cajun seasoning below. IF you choose to buy your Cajun seasoning, TASTE IT. Use your discretion as to how much salt to add to the wings.
5. 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.
6. 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 the below dried seasonings for some of the fresh ingredients:
*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.
1 TBS Paprika
2 tsp Kosher Salt
2 tsp Garlic Powder
1 ½ -2 tsp Cayenne (depending on how spicy you want it)
1 tsp each: Onion Powder, Dried Thyme, Dried Oregano, Ground Black Pepper
Mix all spices together.