Description
New Orleans Chicken Wings are a bold and flavorful snack featuring crispy golden wings coated in a zesty Cajun spice blend. Perfectly crispy outside and juicy inside, these wings capture the vibrant heat and rich flavors of Louisiana, ideal for game days, parties, or any occasion craving a spicy, crunchy treat.
Ingredients
Units
Scale
Chicken Wings Marinade
- 2 lbs fresh or thawed chicken wings
- 1 cup buttermilk
- 2 tablespoons hot sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Coating & Spice Blend
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon Cajun seasoning (blend of smoked paprika, cayenne, garlic powder, oregano)
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Finishing Sauce
- 4 tablespoons butter, melted (or oil if preferred)
- 2 tablespoons hot sauce
- 1 tablespoon fresh lemon juice
Optional Garnishes & Sides
- Freshly chopped green onions or parsley
- Lemon wedges
- Celery sticks
- Coleslaw
- Ranch or blue cheese dressing
Instructions
- Prepare the Marinade: Combine buttermilk with a generous splash of hot sauce and a pinch of salt and pepper. Toss your chicken wings in this mixture and let them soak for at least an hour, or overnight if possible, to tenderize and infuse that signature tangy heat.
- Mix the Spice and Coating: In a large bowl, whisk together flour, cornstarch, Cajun seasoning, smoked paprika, cayenne, garlic powder, salt, and pepper. This blend will create the crispy, flavorful jacket for your wings.
- Coat the Wings: Remove wings from the marinade one at a time and shake off excess liquid. Dredge them thoroughly in the seasoned flour mixture, pressing gently to ensure the coating sticks well.
- Cook to Crispy Perfection: Fry the wings at 350°F (175°C) in hot oil for 10-12 minutes until golden and crisp, or bake in a preheated oven at 425°F (220°C) for 40-45 minutes, flipping halfway through. Either method yields beautifully cooked wings bursting with flavor.
- Toss in Zesty Sauce: While still hot, toss cooked wings in melted butter mixed with more hot sauce and a squeeze of fresh lemon juice. This final step locks in moisture and amplifies the bold, zesty flavor.
Notes
- Pat wings dry before coating to ensure maximum crispiness by removing excess moisture.
- Use a thermometer for frying to keep oil at a consistent temperature for perfectly cooked wings.
- Don’t overcrowd the pan; cook in batches to maintain heat and crispiness.
- Rest wings after cooking on a wire rack to avoid soggy bottoms.
- Customize your heat by adjusting cayenne and hot sauce levels to make the wings as mild or fiery as you prefer.
Nutrition
- Serving Size: Approximately 6 wings
- Calories: 280 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 85 mg