These crispy Cajun wings deliver bold flavor with few ingredients and no frying required for an easy, oven-baked game day favorite.
Holly’s Recipe Highlights
- Flavor: Spicy, smoky, and savory with a bold Cajun kick.
- Why Make It: There’s no flour, no sauce, and no mess. Just toss and cook for maximum crispiness with minimal dishes to clean up.
- Recommended Tools: An air fryer is the quickest option, while the oven method works best with a rack to allow airflow and extra crunch.
- Serving Suggestions: I serve these with ranch or blue cheese and a side of celery or cucumbers. This tasty wing-night combo makes it feel like takeout at home.
Crispy Cajun Wing Ingredients
- Chicken Wings: Buy split wings with tips removed because they crisp more evenly. If using whole wings, add a few minutes and be sure to flip.
- Cajun Seasoning: Some Cajun blends are very salty. If your brand has high salt content, then reduce the added kosher salt or salt to taste after cooking.
- Variations: For milder heat, use less Cajun seasoning and add smoked paprika. More spicy? Add a pinch of cayenne or crushed red pepper. For a zestier flavor, sprinkle with lemon zest after cooking. Achieve extra-crispy skin by mixing 1 to 2 teaspoons of baking powder into the dry seasoning.
How to Make Cajun Chicken Wings
- Pat wings dry.
- Toss with Cajun seasoning, oil, garlic powder, and salt.
- Cook in the oven until crisp (full recipe below).
Holly’s Tips for Wing Night Success
- Pat the wings dry (twice if needed) to help the skin crisp up beautifully.
- Preheat the air fryer so the skin starts crisping right away.
- Cook in a single layer. If needed, cook in batches for better browning.
- Flip with tongs, not a spatula to keep the coating in place.
- For the oven, use a rack over a sheet pan so hot air circulates all around the wings.
- Wings should be crisp and cooked through. If you use a thermometer, aim for 165°F in the thickest part, avoiding the bone.
Leftovers You’ll Want
- Refrigerate: Keep leftovers in an airtight container in the refrigerator for 4 days.
- Reheat: Air fry at 360°F until hot and crisp, flipping once. Or bake at 400°F on a rack until crisped and warmed through.
- Freeze: Freeze cooked wings in a single layer, then transfer to a freezer bag and remove as much air as possible. Reheat from thawed, or air fry from frozen with extra time and a flip halfway.
Game Day Low Carb Spread
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Cajun Wings
Crispy Cajun wings with a bold dry rub, made fast in the air fryer or baked on a rack for crackly skin and big flavor.
Ingredients
- 1½ pounds chicken wings split and tips removed
- 1 tablespoon olive oil
- 1½ tablespoons Cajun seasoning
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
Instructions
- Preheat to 425°F. Pat chicken wings very dry with paper towel.
- In a medium bowl, toss wings with olive oil. Add Cajun seasoning, garlic powder, and salt and toss wings until fully coated.
- Place wings in a single layer on a wire rack over a baking sheet.
- Bake 40-45 minutes, flipping halfway through.
Notes
To Cook in the Air Fryer:
- Preheat air fryer to 400℉.
- Arrange wings in a single layer in the air fryer basket.
- Cook wings 20-22 minutes until skin is crisp, flipping the wings after 10 minutes.
Nutrition Information
Calories: 487kcal | Carbohydrates: 3g | Protein: 35g | Fat: 37g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 141mg | Sodium: 720mg | Potassium: 415mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2856IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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