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Crispy Cajun Baked Chicken Wings

Crispy Cajun Baked Chicken Wings
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Crispy Cajun Baked Chicken Wings are a flavorful and crunchy oven-baked appetizer featuring a bold Cajun spice blend with paprika, cayenne, garlic, and herbs. Achieving irresistible crispiness without frying, these wings are perfect for game day, casual dinners, or snacks and are easy to customize for any heat preference or dietary need.

Ingredients

Scale

Main Ingredients

  • 2 lbs chicken wings (whole wings or split into flats and drumettes)
  • 1 tablespoon olive oil
  • 1 teaspoon baking powder (use cornstarch for allergy-friendly option)
  • 1 tablespoon Cajun seasoning (blend of paprika, cayenne, garlic powder, onion powder, oregano, thyme, salt, and black pepper)
  • 1 teaspoon lemon juice (optional, for finishing)

Instructions

  1. Prep the Wings: Pat the chicken wings dry thoroughly with paper towels to remove excess moisture, which is essential for achieving a crispy texture. If using whole wings, cut them into flats and drumettes for even cooking.
  2. Coat with Baking Powder and Oil: Place wings in a large bowl. Sprinkle with baking powder and drizzle olive oil over them. Toss well to evenly coat each wing, setting the foundation for extra crispiness.
  3. Add the Cajun Seasoning: Sprinkle the Cajun seasoning blend over the wings. Stir to ensure the spices evenly adhere to the oiled surface, sealing in the bold flavors.
  4. Arrange Wings on a Rack: Set a wire rack on a baking sheet and arrange wings in a single layer without touching. This allows hot air to circulate around each wing for even crisping.
  5. Bake Until Crispy: Bake in a preheated oven at 425°F (220°C) for 40-45 minutes. Flip the wings halfway through baking to ensure even browning and crispy skin on all sides.
  6. Optional Finishing Touch: Once baked, toss wings with a squeeze of fresh lemon juice or brush with melted butter mixed with extra Cajun spices to brighten and deepen the flavors before serving.

Notes

  • Pat dry wings thoroughly to maximize crispiness.
  • Use a wire rack to allow air circulation and prevent soggy skin.
  • Baking powder is key for achieving the signature crispy skin without frying.
  • Flip wings halfway through baking for even browning.
  • Adjust cayenne and paprika levels to customize heat to your preference.
  • Rest wings for a few minutes after baking to let juices redistribute and skin firm up.
  • Store leftovers airtight in the refrigerator for up to 3 days.
  • Freeze wings by flash freezing on a sheet, then transferring to a freezer-safe container for up to 2 months.
  • Reheat wings in a 375°F (190°C) oven on a wire rack to maintain crispiness; avoid microwaving.

Nutrition

Keywords: Cajun chicken wings, crispy baked wings, oven baked chicken wings, spicy chicken wings, appetizer, game day snack, gluten free wings

Find it online: https://sophiemelody.com/crispy-cajun-baked-chicken-wings-2/