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Deep Fried Cajun Wings

These crunchy, deep-fried Cajun wings combine the crispy goodness of fried chicken wings with the bold flavors of Cajun seasoning, making it a perfect pick for parties, game days, or just a flavorful snack at home. The best part is they’re quick and easy to prepare, so you can have tasty, fresh wings ready in no time.

They’re also great for reheating, so making a few extra for later in the week, such as quick snacks or appetizers, is a good idea. Just serve them with ranch, blue cheese, or by themselves – either way, they’ll be a crowd-pleaser and will disappear fast.

If you’re looking for savory deep-fried appetizers that are easy to whip up, these wings are a must-try!

Close-up of crispy Cajun-seasoned chicken wings on a plate, showcasing the spices clinging to the fried, golden-brown skin.

Deep Fried Cajun Wings

Crispy fried chicken wings tossed in plenty of cajun seasoning for a delicious appetizer.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Serving Size 20 wings

Ingredients 

Cajun Seasoning

  • tablespoons paprika
  • 1 tablespoons kosher salt
  • 1 tablespoons garlic powder
  • tablespoon ground black pepper
  • ½ tablespoon ground white pepper
  • ½ tablespoons 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)

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.
    Close-up of crispy Cajun-seasoned chicken wings on a plate, showcasing the spices clinging to the fried, golden-brown skin.
  • 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.
    A ziplock bag with seasoned flour mix on a wooden surface, partially open to show the coating mixture for chicken wings.
  • 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 if necessary, 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.
    A bowl of homemade Cajun sauce blend on a wooden surface.
  • 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.
    Close-up of crispy Cajun-seasoned chicken wings on a plate, showcasing the spices clinging to the fried, golden-brown skin.

Notes

Before you start with the flour, wipe off all the water from your wings.  If wet, they won’t get crispy when you fry them.
If you like them crispy, first coat the wings in flour, wait a bit and then coat them once more before frying.  This double-coating makes them extra crunchy.
Right after frying, pour the Cajun butter sauce over the wings.  The sauce sticks better when they’re hot.
For an intense Cajun taste, marinate the wings in some Cajun spices mixed with oil for one or two hours before you flour them.  This adds even more flavor.
Adjust the Cajun seasoning to how spicy you like it.  Add more cayenne pepper or hot sauce to the butter sauce for more heat.  If you want it milder, use less cayenne.
After frying, place the wings on a cooling rack instead of paper towels.  This keeps them from becoming soggy by letting air flow around them.
Calories: 115kcal | Carbohydrates: 2g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 736mg | Potassium: 102mg | Fiber: 1g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 1mg

We’re big fans of deep-fried chicken in our house—whether it’s wings, sandwiches, or tenders, we’re all about it. 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.

I usually serve these wings with white chili, calamari fritti, and a big salad for a complete meal!

Close-up of crispy Cajun-seasoned chicken wings on a plate, showcasing the spices clinging to the fried, golden-brown skin.

I hope you love them!

Tips for the Best Fried Cajun Wings

  • When you’re making the Cajun butter sauce, keep stirring it often. This stops the spices from sinking to the bottom and making the sauce taste uneven on the wings.
  • Use a kitchen thermometer to watch the oil’s heat closely. Keeping the oil at the same temperature helps get that crispy, golden look. To make sure your wings are cooked perfectly every time, it’s important to check their internal temperature. If you’re unsure how to tell when meat is done, take a look at this helpful guide on how to determine if meat is cooked properly.
  • Heat the oil properly before adding the wings. If the oil’s not hot enough from the start, your wings won’t end up crispy and might soak up too much oil.
  • Aim to keep your oil at a constant 370°F for the best frying results. If the oil’s too cold, the wings will get too oily and greasy. If it’s too hot, the outside will burn before the inside is done.
  • Try frying a single wing first to test how spicy it is and how long it needs to cook. This helps you decide if you need to change the spice level or the cooking temperature for the rest of them.
  • If you’re cooking the wings in groups, you can keep the ones you’ve already done warm by putting them on a baking sheet in an oven set to a low temperature (about 200°F). They’ll stay crispy this way until it’s time to eat. 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.

Key Ingredients and Tools

Here are some essential items and ingredients to consider when you’re cooking up these Cajun wings. They’re all pretty important for making sure your wings are both crunchy and tasty.

ingredients on counter
  • Peanut Oil: This oil is a top choice for frying because it can handle high temperatures without smoking too much, and it doesn’t add any extra taste. You can usually find it in grocery stores with other cooking oils. If you can’t get peanut oil, vegetable or canola oil are good backups.
  • Cajun Seasoning: You can mix your own or pick up a ready-made mix from the spice section. It’s what gives the wings their kick. If you can’t find Cajun seasoning, try another kind of spice mix like Creole or something that adds a smokey flavor.
  • Butter: You need butter to create the creamy Cajun sauce that the wings will be tossed in. If butter’s not an option for you, margarine or a plant-based butter alternative can be used, but the taste might change a bit.
  • Deep Fryer: A deep fryer is handy for keeping the frying oil temperature consistent, which is crucial for getting those wings perfectly crispy. If you don’t have one, a sturdy pot and a thermometer will do the job.
  • White Pepper: It brings a gentler heat compared to black pepper, which works well in Cajun dishes. If there’s no white pepper around, just use black pepper. It’s a bit stronger, but it’ll work.

These are the main things you’ll need for the recipe. Feel free to tweak things depending on what you have in your kitchen!

Serving Suggestions

Serve these Cajun wings with ranch or blue cheese dressing, celery and carrot sticks, French fries, coleslaw, cornbread, onion rings, or deep-fried potato wedges for the ultimate comfort meal.

If you want to take the flavor up a notch, try making my Cajun Ranch Dressing. It adds a creamy, zesty twist that complements the spicy wings.

Troubleshooting and Help

Can I use frozen wings?

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.

Can I use boneless chicken instead of wings?

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.

Can I bake the wings instead of frying them?

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.

Can I use store-bought Cajun seasoning?

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.

Can I make the Cajun seasoning less spicy?

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.

What if I want to make these wings spicier?

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.

How do I make the wings extra crispy?

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.

What if I don’t have a deep fryer?

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.

Can I make the wings ahead of time?

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.

What’s the best way to keep the wings warm if I’m making them for a party?

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!

Storage Instructions

To store the wings, first allow them to cool completely before placing them in an airtight container or resealable bag in the fridge. Properly stored, they will stay fresh for up to 3 days.

If you’d like to freeze them for later, let the wings cool fully and then transfer them to a freezer-safe bag or container. Be sure to remove as much air as possible to prevent freezer burn. The wings can be stored in the freezer for up to 3 months.

When it’s time to reheat, preheat your oven to 375°F and place the refrigerated or frozen wings on a baking sheet. Reheat for 10-15 minutes or until they’re hot and crispy, making sure they reach the desired temperature.

If you want to keep them extra crispy, an air fryer is also a great option for reheating. Avoid using the microwave, as it tends to make the wings soggy and lose their crisp texture.

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.

Close-up of crispy Cajun-seasoned chicken wings on a plate, showcasing the spices clinging to the fried, golden-brown skin.
picture of smiling female

By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

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