Deep Fried Cajun Wings
These crunchy, deep-fried Cajun wings are quick and easy to prepare. Heating up the oil is the hardest part. But don’t be afraid of deep frying. If you have a deep fryer, it’s easy, and if not, you can use a heavy-bottomed pot. You can do this!
Any new take on fried chicken is always welcome, but with a picky family, I’ve learned the twist can’t be too wild. That’s why Cajun seasoning is perfect for us—it’s a fun change from our usual buffalo sauce but still gets everyone’s approval.
Table of Contents
Ingredients and Tools You’ll Need
If the ingredients list for the seasoning overwhelms you, you can just use a 1/4 cup of store-bought Cajun seasoning. If you’ve never heard of (or can’t find) white pepper, it’s a bit gentler than black pepper. If there’s no white pepper around, just use black pepper. It’s a bit stronger, but it’ll work. If you don’t have a deep fryer and are using a pot, use a thermometer to monitor your oil temperature.
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This will make 20 wings, and they reheat really well. You can double or triple the batch by making adjustments in the recipe card at the bottom of this post.
Equipment
- Deep fryer or a heavy-bottomed pot
- saucepan
- Ziploc bag
Ingredients
Cajun Seasoning
- 1½ tablespoons paprika
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- ⅓ tablespoon ground black pepper
- ½ tablespoon ground white pepper
- ½ tablespoon onion powder
- ½ tablespoon dried oregano
- 1 teaspoon cayenne
- 1 teaspoon thyme
For Frying the Wings
- 20 wings
- peanut oil (for frying) (can also use canola or vegetable oil)
- 1 cup all-purpose flour
- 1 tablespoon Cajun seasoning (from the mix above; can also use ¼ cup of store-bought Cajun seasoning for frying and the sauce)
For Cajun Butter Sauce
- ½ cup butter
- 3 tablespoons Cajun seasoning (from the mix above)
How to Make Keyword
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Storage Instructions
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If it’s very simple (1-2 sentence delete this section and put it in the plaid box below.
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Questions and Troubleshooting (if it makes sense)
You could! But they stick together and are hard to pull apart. Easier just to deal with them as you generate them.
You need a low humidity 115-degree situation. So if you live in the desert, perhaps.
This is a storage issue and happens when too much moisture is introduced to the powder. Break up the clumps with a fork or butter knife. You can also reblend it in your spice grinder.
Make It Your Own (if it makes sense)
If you love fried wings but are in the mood for a classic, spicy option, be sure to check out my deep-fried buffalo wings recipe.
Printable Recipe
Deep Fried Cajun Wings
Equipment
- Deep fryer or a heavy bottomed pot
- saucepan
- Ziploc bag
Ingredients
Cajun Seasoning
- 1½ tablespoons paprika
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- ⅓ tablespoon ground black pepper
- ½ tablespoon ground white pepper
- ½ tablespoon onion powder
- ½ tablespoon dried oregano
- 1 teaspoon cayenne
- 1 teaspoon thyme
For Frying the Wings
- 20 wings
- peanut oil (for frying)
- 1 cup all-purpose flour
- 1 tablespoon Cajun seasoning (from the mix above; can also use ¼ cup of store-bought Cajun seasoning for frying and the sauce)
For Cajun Butter Sauce
- ½ cup butter
- 3 tablespoons Cajun seasoning (from the mix above)
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Instructions
- Make the Cajun seasoning. Mix all the ingredients for the Cajun seasoning in a small bowl. If you’re short on time, you can substitute ¼ cup of store-bought Cajun seasoning.
- Coat the wings. Pat the wings dry with paper towels to remove excess moisture. Then, combine the flour and 1 tablespoon of Cajun seasoning in a large ziplock bag. Add the wings to the bag, seal them, and shake until they are evenly coated.
- Heat the oil. Heat peanut oil in a deep fryer or heavy pot to 370°F (190°C). Make sure the oil is hot enough to give the wings a crispy exterior without absorbing too much oil.
- Fry the wings. Fry the wings in batches, making sure they aren’t overcrowded. Cook for 2 minutes until the wings are golden brown and cooked through (internal temperature should reach 165°F or 75°C). Then, remove the wings from the oil and place them on a paper towel-lined plate to drain excess oil.
- Make the Cajun butter sauce. In a saucepan over medium-low heat, melt the butter. Stir in 3 tablespoons of the Cajun seasoning until fully combined and fragrant.
- Toss and serve. Place the fried wings in a large bowl, pour the Cajun butter sauce over them, and toss until they are well coated. Serve immediately with ranch or blue cheese dressing on the side.
Notes
Nutrition
I usually serve these wings with white chili, calamari fritti, and a big salad for a complete meal!
Troubleshooting and Help
Yes, but make sure to thaw them completely and pat them dry before frying. Frying frozen wings can cause the oil to splatter and can prevent them from getting as crispy.
Yes! You can substitute boneless chicken pieces like chicken tenders or thighs. The cooking time may vary depending on the size, so just make sure to fry them until they’re golden and cooked through.
Yes, absolutely! If you like to bake them, just preheat your oven to 425°F, place the wings on a wire rack over a baking sheet, and bake for about 40-45 minutes, flipping halfway through. You won’t get the same crispy texture as deep-frying, but they’ll still be delicious.
Yes, if you’re short on time or don’t have all the spices on hand, store-bought Cajun seasoning works perfectly. Just make sure to taste it first to adjust the heat level to your liking since some store-bought blends can be spicier.
Of course! The beauty of making your own Cajun seasoning is that you can adjust the spice level to your preference. Reduce or omit the cayenne pepper to dial down the heat. You can also add more paprika or garlic powder to keep the flavors balanced without too much kick.
If you love extra heat, just increase the amount of cayenne pepper in the Cajun seasoning or add a dash of hot sauce to the butter sauce. You can also serve them with a side of hot sauce for those who want even more kick.
The key to extra crispy wings is to make sure they’re completely dry before you coat them in the flour mixture. Also, don’t overcrowd the fryer—fry them in batches so the oil stays hot and the wings can crisp up nicely.
You don’t need a deep fryer for this recipe! Just use a large, heavy-bottomed pot filled with about 2-3 inches of oil. Be sure to use a thermometer to keep the oil at the right temperature (around 370°F), so your wings fry up nice and crispy.
Yes, these wings reheat really well! You can make them ahead and store them in the fridge. To reheat, pop them in the oven or an air fryer to crisp them back up. Just avoid reheating them in the microwave, as that can make them soggy. If you’re a fan of chicken wings but want to try something different from frying, check out my Smoked Chicken Wings recipe. The smoky flavor adds a whole new twist that’s just as delicious.
The best way to keep them warm and crispy is to place the fried wings on a wire rack over a baking sheet in a 200°F oven while you finish frying the rest. This will prevent them from getting soggy, so make sure they stay warm until you’re ready to serve.
These additional tips should help you tackle any questions that come up while making the wings, making sure you get the best results every time!
There’s something about perfectly crispy, golden fried wings that just hits the spot, especially when they’re tossed in a spicy Cajun butter sauce that brings bold flavor with a kick of heat. These deep-fried Cajun wings are everything you’d want for game day, a party, or even a chill evening in. They’re crunchy and tasty outside with that rich, spicy butter sauce, which makes sure they’ll be loved by all. What’s even better is that they’re quick to make with just a few steps, so you won’t be stuck in the kitchen for ages but still end up with a delicious crowd-pleaser.
Love,
