Cajun Chicken Wings (Restaurant Copycat)

⏱️ 60 minutes👥 4-6 servings servings❤️ Taste: 10/10
Cajun Chicken Wings (Restaurant Copycat)

Nutrition Facts

Calories
520
Protein
38g
Carbs
3g
Fiber
1g

Health Benefits

Gut Health4/10
Anti-Inflammatory5/10
Blood Sugar Control8/10

Ingredients

  • •- 3 lbs chicken wings, separated into flats and drumettes
  • •- 2 tablespoons smoked paprika
  • •- 1½ tablespoons cayenne pepper
  • •- 2 teaspoons garlic powder
  • •- 1 teaspoon onion powder
  • •- 1 teaspoon kosher salt
  • •- ¾ teaspoon freshly ground black pepper
  • •- ½ teaspoon dried thyme leaves
  • •- ½ teaspoon dried oregano
  • •- 6 tablespoons unsalted butter
  • •- ⅓ cup Frank's RedHot sauce
  • •- 3 cloves fresh garlic, finely minced
  • •- 1½ tablespoons fresh lemon juice
  • •- 2 teaspoons Worcestershire sauce
  • •- 1 teaspoon Tabasco sauce (optional, for extra heat)

Instructions

  1. 1Pat chicken wings completely dry using paper towels, ensuring no moisture remains on the skin for maximum crispiness. Arrange wings on a large rimmed baking sheet lined with parchment paper.
  2. 2Combine smoked paprika, cayenne pepper, garlic powder, onion powder, salt, black pepper, thyme, and oregano in a small mixing bowl, whisking together until evenly blended. Reserve 1 tablespoon of this spice blend for the sauce.
  3. 3Sprinkle remaining spice mixture generously over wings, coating all sides thoroughly. Toss wings with your hands to ensure even coverage. Allow seasoned wings to rest at room temperature for 10 minutes so flavors penetrate the meat.
  4. 4Preheat oven to 425°F, positioning rack in the upper third of oven.
  5. 5Arrange wings in a single layer with space between each piece for proper air circulation. Bake for 25 minutes, then flip each wing using tongs.
  6. 6Continue baking until wings are deeply golden and skin is crispy, about 20-25 minutes more. Internal temperature should reach 165°F when checked with an instant-read thermometer.
  7. 7Meanwhile, melt butter in a small saucepan over medium-low heat. Add minced garlic and cook until fragrant and softened, about 2 minutes, stirring constantly to prevent burning.
  8. 8Stir in Frank's RedHot sauce, reserved spice blend, lemon juice, Worcestershire sauce, and Tabasco if using. Simmer sauce gently for 3-4 minutes until slightly thickened and flavors meld together. Remove from heat.
  9. 9Transfer hot wings immediately to a large mixing bowl. Pour butter sauce over wings and toss vigorously using tongs until every wing is thoroughly coated in the glossy Cajun sauce.
  10. 10Let wings rest for 5 minutes before serving, allowing sauce to set and flavors to intensify. Serve on a large platter with extra sauce drizzled over top and celery sticks on the side for authentic restaurant presentation.