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Close-up of crispy Cajun Chicken Wings on a baking sheet, garnished with chopped herbs and surrounded by seasoning and juices.

Cajun Chicken Wings

Mandy Applegate
Cajun Chicken Wings are my go-to whenever I want bold, smoky flavor with that deeply golden crackling skin straight out of the oven. A buttery Cajun spice blend presses right into every wing before roasting and builds into a smoky, spicy crust while the meat inside stays incredibly juicy. I make them for game days, weeknight dinners, and get-togethers because they come together fast and disappear even faster. Store leftovers in the fridge for up to 3 days and reheat in the oven to bring that crispy skin right back.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Appetizer, Main Course
Cuisine American
Servings 4
Calories 379 kcal

Ingredients
 
 

  • 12 chicken wings split
  • 1 tablespoon Cajun seasoning
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and black pepper to taste
  • ¼ teaspoon cayenne pepper optional
  • 2 tablespoons unsalted butter melted
  • 2 tablespoons fresh parsley chopped (optional)

Instructions
 

  • Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment paper.
  • Pat the wings completely dry with paper towels—this helps them get nice and crispy.
    12 chicken wings
  • In a large bowl, mix the Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne (if using). Stir in the melted butter.
    1 tablespoon Cajun seasoning, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, Salt and black pepper, ¼ teaspoon cayenne pepper, 2 tablespoons unsalted butter
  • Add the wings and toss until evenly coated, making sure the seasoning is well distributed.
  • Arrange the wings in a single layer on the prepared baking sheet, leaving space between each piece.
  • Bake for 35–40 minutes, flipping halfway through, until the wings are golden brown and cooked through.
  • Garnish with chopped parsley and serve hot with your favorite dipping sauce.
    2 tablespoons fresh parsley

Notes

Here are my top tips for getting these Cajun Chicken Wings perfectly crispy and full of flavor every time.
  • Pat the wings completely dry: Take the time to blot every wing with paper towels before seasoning, since surface moisture is the biggest enemy of crispy skin.
  • Adjust the heat to taste: Skip the cayenne for a milder batch or double it if you love a serious kick, depending on how spicy your Cajun seasoning already is.
  • Use melted, not softened, butter: Fully melted butter helps the seasonings dissolve and cling evenly to every wing, giving you better coverage than softened butter ever could.
  • Space the wings out on the pan: Give each wing breathing room on the baking sheet so hot air can circulate them; otherwise, they'll steam instead of crisp.
  • Flip halfway through baking: Turning the wings at the 20-minute mark gives both sides that golden, crackly finish and helps the butter render evenly.
  • Flash-freeze before storing: Arrange cooled wings in a single layer on a baking sheet and freeze for 1 hour before transferring to containers, so they don't stick together into a giant clump.

Nutrition

Calories: 379kcalCarbohydrates: 2gProtein: 27gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 126mgSodium: 109mgPotassium: 293mgFiber: 1gSugar: 0.3gVitamin A: 1592IUVitamin C: 4mgCalcium: 28mgIron: 2mg
Keyword Cajun Chicken Wings
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