Name: Cajun Spiced Chicken Wings
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 24 chicken wings
Cuisine: American
Ingredients: 2 pounds party chicken wings; 1 tbsp aluminum-free baking powder; 0.25 cup salt-free Cajun seasoning; 0.5 tsp Kosher salt; neutral oil; Louisiana hot sauce

From the Cook

1/3

Cajun Spiced Chicken Wings

Sunday Table Verified

Ingredients

Warning0 allergens identified

Instructions

Visit Blog

Prepare the Wings

Dry the wings super well with paper towels. You want them to be as dry as possible so the wings get crispy!

Then, place the wings in a large bowl. Add the baking powder, half of the Cajun seasoning, and the salt. Toss until the wings are well coated, being sure to get the seasoning in all the nooks and crannies.

Oven Directions

To bake the wings, preheat the oven to 425°F (218°C). Line a sheet pan with parchment paper or tin foil. Then, place an oven-safe wire rack on the prepared sheet pan. Grease the rack generously with neutral oil or cooking spray.

Place the wings skin-side up in a single layer on the wire rack. It's ok if they're touching a little on the sides, they will shrink as they bake!

Bake the wings for 25 minutes. Then, flip the wings and bake them for another 20-25 minutes until they are crispy on the outside and the internal temperature reaches 165°F (74°C) at the thickest part. Remove the wings from the oven and let them rest for about 5 minutes to get even crispier.

Air Fryer Directions

Grease the basket of an air fryer with neutral oil or cooking spray. Then, place the wings skin-side up in a single layer in the air fryer basket. Spray the tops of the wings with just a little neutral oil or cooking spray. It's ok if they're touching a little on the edges, they will shrink as they cook!

Fry the wings at 375°F (200°C) for 10 minutes. Then, flip the wings and fry them for 6-8 more minutes until they're crispy on the outside and the internal temperature reaches 165°F (74°C) at the thickest part. Rest for about 5 minutes.

Toss and Garnish

Transfer the cooked wings to a large mixing bowl. Add the remaining Cajun seasoning with a pinch of salt, and toss until the wings are well-coated. Taste and add more seasonings, if needed. Serve with Louisiana-style hot sauce and enjoy!

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Pat Wings Completely Dry 💧
Use paper towels to remove all surface moisture from wings before applying the dry rub—this is crucial for achieving maximum crispiness in both air fryer and oven.
Layer Your Seasonings Strategically 🎯
Mix the Cajun seasoning and baking powder together before coating, then toss halfway through cooking to ensure even seasoning distribution and a uniform crispy crust.
Use the Baking Powder Trick Correctly ✨
The aluminum-free baking powder raises the pH of the chicken skin, allowing it to brown better and crisp faster—use about 1 teaspoon per pound of wings for optimal results.
Oil Distribution Matters 🫗
Lightly toss wings with neutral oil (about 1-2 tablespoons per pound) before the dry rub to help seasonings adhere and promote even browning rather than just coating the pan.
Hot Sauce Application Timing 🔥
Wait until wings are completely cooked and still hot before tossing with Louisiana hot sauce to prevent the coating from becoming soggy and maintain that prized crispy texture.