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

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Cajun Spiced Chicken Wings

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Ingredients

Warning0 allergens identified

Instructions

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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!

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Tips & Tricks (5)

Pat Wings Completely Dry 💧
Use paper towels to remove all surface moisture from chicken wings before applying the dry rub; this is essential for achieving maximum crispiness in the air fryer or oven.
Double-Coat Technique 🎯
Lightly brush wings with neutral oil, apply the dry rub, then toss again with a thin second coat of seasoning for concentrated flavor and better adhesion throughout cooking.
Baking Powder is Your Secret Weapon ✨
The aluminum-free baking powder raises the pH level of the wing skin, allowing it to brown faster and crisp more effectively—don't skip this ingredient for superior texture.
Elevate Wings on a Rack 🔄
Whether air frying or baking, place wings on a wire rack above a lined tray to allow hot air circulation underneath, preventing soggy bottoms and ensuring even cooking on all sides.
Toss Mid-Cook for Even Seasoning 🥄
Shake the basket or tray halfway through cooking to redistribute wings and ensure the dry rub coats evenly, resulting in consistent flavor in every bite.