Baked Crispy Cajun Chicken Wings with Honey Chipotle Pineapple Glaze
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!
For the chicken wings: Use paper towels to pat chicken wings thoroughly dry. Place dried chicken wings in a large bowl or in a Ziploc bag. Add the cajun seasoning, baking powder and salt*. Toss or shake to evenly coat the wings.
Adjust oven racks to upper and lower middle positions. Preheat oven to 250 degrees F.
Line a large baking sheet with aluminum foil for easy clean up and insert a wire rack on top. Lightly spray rack with non-stick cooking spray. Lay wings, skin side up, on the rack in a single layer (It’s okay if they fit snugly).
Transfer wings to the oven on the lower-middle rack and bake for 30 minutes. After 30 minutes, transfer the wings to the upper-middle rack and increase the temperature to 425 degrees F. Continue to bake for 40-50 minutes, rotating the pan halfway through cooking.
Meanwhile, make the glaze: Add all the ingredients for the sauce to a medium sized sauce pan. Season with ½ teaspoon salt and ¼ teaspoon pepper. Bring to a boil over medium-high heat, whisking frequently. Immediately reduce heat to simmer and cook for 10-12 minutes, or until sauce is slightly thickened. Use and immersion blender, or carefully transfer to a stand blender, and puree sauce. Taste and adjust for seasoning. Set aside until wings are done baking.
To Serve: When wings are done baking, remove baking sheet from oven and let wings stand for 5 minutes. Transfer wings to a large mixing bowl and toss with desired amount sauce. Serve wings with topped with optional garnishes and remaining sauce on side. Enjoy!
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.*Cajun Seasoning: 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.