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

Crispy fried chicken wings tossed in plenty of cajun seasoning for a delicious appetizer.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: American
Keyword: deep fried cajun wings, wings with cajun seasoning, wings without buffalo sauce
Servings: 20 wings
Calories: 115kcal
Author: Katie Shaw

Ingredients

Cajun Seasoning

  • 1½ tablespoons paprika
  • 1 tablespoons kosher salt
  • 1 tablespoons garlic powder
  • ⅓ 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)

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.

Nutrition

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