Chicken wings marinated with our homemade Cajun seasoning are floured, fried and glazed. Our Cajun fried chicken wings were garnished with chili flakes and chives, and served with sweet corn kernels.
Why homemade Cajun seasoning? Is store-bought not okay to use? How your Cajun fried chicken wings will turn out depends largely on the quality of the seasoning you use. There are so many brands of Cajun seasoning and some are better than others. If you’re lucky enough to get a good brand, you’re already a step ahead. If not, well, you’ll have to hope that the glaze will be able to mask the shortfalls of the seasoning.
It is because of this hit-and-miss experience with Cajun seasonings that we prefer homemade. There had been more than one occasion when we bought a jar of Cajun seasoning, used it once, then got rid of the what remained in the jar because it was just no good. So, we just make our own. All the ingredients are pantry staples anyway so it’s just a matter of measuring and mixing.
Cajun Fried Chicken Wings
- ½ teaspoon freshly ground black pepper
- 1 teaspoon onion powder
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons smoked paprika
- 2 teaspoons granulated garlic or use garlic powder
- 1 ½ teaspoons cayenne powder chili powder may be substituted
- 1 ½ teaspoons dried thyme
- 3 teaspoons sea salt or 1 ½ teaspoons refined salt
- 1 kilogram chicken wings
- cooking oil for deep frying
- 6 tablespoons flour
- 3 tablespoons butter
- 3 tablespoons ketchup
- 3 tablespoons white sugar
- 3 tablespoons mustard
Marinate the chicken wings
- Mix all the ingredients for the Cajun seasoning.
- Rinse the chicken wings, pat dry with paper towels then cut into drumettes and wingettes (we kept the wingtips on).
- Place the chicken in a large mixing bowl, dump in the Cajun seasoning and toss well to distribute evenly.
- Cover the bowl and keep in the fridge.
Fry the chicken wings
- After an hour and a half of marinating, take the chicken wings out of the fridge to allow them to come to room temperature.
- When the two-hour marinating time is almost up, start heating enough cooking oil in a pan to reach a depth of at least three inches.
- Add the flour to the chicken and toss thoroughly to evenly coat each piece.
- Fry the chicken in batches for eight to ten ten minutes depending on the thickness of the meat.
Make the glaze
- While the chicken fries, in a small pan, heat all the ingredients for the glaze.
- Mix just until heated through and the sugar is fully dissolved.
- Keep the glaze warm.
Glaze the fried chicken wings
- Dump the fried chicken wings into a large clean mixing bowl.
- Drizzle in the warm glaze and toss well to coat each piece evenly.