These flavorful baked Cajun Chicken Wings have a cajun rub and glaze and, when combined with this homemade remoulade sauce, are a match made in heaven. The remoulade sauce is mayonnaise-based with mustard, pickle juice, garlic, ketchup, hot sauce, cajun seasoning, and Worcestershire sauce. I have my own Cajun seasoning listed in the recipe, all with pantry ingredients, or you can use one from the store. These wings are full of flavor and a perfect addition to your next Game Day party or gathering.
What we love about these Cajun Wings with Remoulade Sauce
We love the flavor of these wings. I like making my own cajun seasoning so no one is complaining at my house about anything being too spicy. The cajun rub is so flavorful and uses pantry basic spices. It comes together in just minutes. It is excellent with these wings, and we also love it with shrimp.
The remoulade sauce is incredible. It is creamy, and all the ingredients in the sauce give it an amazing flavor. It is a mayonnaise-based sauce with mustard, garlic, ketchup, hot sauce, pickle juice, and cajun seasoning. It’s like a Russian dressing or fry sauce x10. It is magic with the cajun seasoning. This is another recipe that is so good with shrimp. We use both the rub and sauce for Shrimp Po Boys and its a match made in heaven. I’ll get that Shrimp Po Boys recipe up soon.
These wings are a home run for any game day party or gathering and have proven to be a favorite at our house. If you are looking for another slam dunk wings recipe, try our Buffalo Honey Wings.
What you need to make Cajun Chicken Wings
You will need the following ingredients:
- Oil
- Chicken party wings: flats and drummettes
- Cajun seasoning, homemade seasoning below or from the store.
- Neutral oil (vegetable, corn, canola, etc.) Butter can be used for part as well.
- Remoulade Sauce
- *Optional Homemade Cajun Seasoning:
- Paprika
- Salt
- Thyme
- Parsley
- Onion powder
- Garlic powder
- Coarsely ground pepper
- Cayenne pepper
Cajun Wings Recipe Substitutions
I know what it’s like when you don’t have everything on hand and the last thing you want to do is run to the store and pick something up. Here are a few ideas to substitute items on the ingredients list if needed:
- You can use the homemade seasoning or Cajun (or Creole) seasoning from the store. We really love our homemade seasoning and it takes less than 5 minutes to make.
- You can use melted butter in place of oil for the Cajun seasoning glaze.
- Different varieties of chicken could be used, drumsticks, for example, and cooked for a longer time.
- Stores in our area don’t carry pre-packaged remoulade sauce, but you could substitute that for homemade remoulade sauce if it is available in your area.
- The wings are great on their own if you don’t have time to make the sauce.
Step-by-step Instructions for Cajun Chicken Wings with Remoulade Sauce
Step 1. In a small bowl, whisk together paprika, salt, thyme, parsley, onion powder, garlic powder, pepper, and cayenne for the homemade Cajun seasoning. In a separate small bowl, whisk together 1 tablespoon of the Cajun seasoning and 2 tablespoons of oil. Pour the Cajun seasoning mixture over the wings and using a spoon or tongs, toss to ensure the chicken is evenly coated.
Step 2. Line chicken evenly in single rows on the prepared baking sheet. Bake wings for 35 minutes. Carefully remove from the oven, using tongs turn the wings over, and bake for an additional 20 minutes.
Step 3. While the wings bake, in a small bowl, whisk together 1 ½ tablespoons of Cajun seasoning with 4 tablespoons of oil or melted butter.
Preheat the oven to 450 degrees Fahrenheit. Brush the Cajun glaze over both sides of the chicken, using tongs to turn the chicken. Bake the chicken for 3 minutes. Remove the chicken from the oven, turn the chicken over, and brush the glaze on the chicken before returning to the oven. Bake an additional 3 minutes. Remove the chicken from the oven, turn the chicken over, and brush the final glaze on the chicken.
Step 4. Remove to a platter or individual plates and serve with remoulade sauce.
Tips
- Instead of baking in an oven, you can cook wings in a well-coated slow cooker for 2-1/2 hours on high or 4-5 hours on low. If you cook them too long, they can fall apart. They can be checked with an oven thermometer and if they are at 165 degrees Fahrenheit they are done. Continue with step 4 of the recipe and finish with sauce in the oven.
- These USA sheet pans have been workhorses for me and work well roasting the chicken wings in this recipe.
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Frequently Asked Questions
| How to store Cajun Chicken Wings? |
| Chicken wings can last covered in the fridge 3-4 days after cooking. They taste best fresh the first day. Make sure cooked chicken does not stay at room temperature longer than 2 hours. Cooked chicken leftovers last up to 6 months in the freezer. |
| Can I make the wings and dressing in advance? |
| a. Homemade remoulade sauce lasts about 3-4 days in the fridge. It can be made in advance to ease preparation when you cook the wings. b. You can prepare the wings through step 4 and refrigerate them, then bake them for the final minutes with the Cajun glaze the day you are serving them. |
| What should I serve with Cajun Chicken Wings? |
| Celery and carrot sticks are traditionally served with wings. Wings can be a meal or an appetizer served with other dishes. As an appetizer, wings are often served with pizza, sliders, nachos, fries, onion rings, tater tots, jalapeño poppers, vegetables with a dip, or other creamy dips. As a meal, they are great with any of the above-listed items as well as potato wedges, loaded potato skins, macaroni and cheese, Caesar salad or other side salad, garlic bread, fried rice, potato salad, or coleslaw. You can also try Cajun/southern sides like dirty rice, jambalaya, or hush puppies. |
Cajun Chicken Wings with Remoulade Sauce
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servings10
minutes1
hour1
hour10
minutesIngredients
Chicken wings:
3 pounds chicken party wings, flats and drummettes (about 25 wings)
2 1/2 tablespoon Cajun seasoning, divided. Use homemade seasoning below or from the store.
6 tablespoons neutral oil, divided (vegetable, corn, canola, etc.) Can use 4 tablespoons of butter in place of 4 tablespoons of oil if desired.
*Optional Homemade Cajun Seasoning:2 teaspoons paprika
2 teaspoons salt
1 teaspoon thyme
1 teaspoon dried parsley
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon coarsely ground pepper
½ teaspoon cayenne
Directions
- Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper or aluminum foil.
- Dry wings with a paper towel and place in a large bowl. In a small bowl, whisk together paprika, salt, thyme, parsley, onion powder, garlic powder, pepper, and cayenne for the homemade Cajun seasoning. In a separate small bowl, whisk together 1 tablespoon of the Cajun seasoning and 2 tablespoons of oil. Pour the Cajun seasoning mixture over the wings and using a spoon or tongs, toss to ensure the chicken is evenly coated.
- Line chicken evenly in single rows on the prepared baking sheet. Bake wings for 35 minutes. Carefully remove from the oven, using tongs turn the wings over, and bake for an additional 20 minutes. If chicken doesn’t move easily, you can bake an additional few minutes on either side if necessary.
- While the wings bake, in a small bowl, whisk together 1 ½ tablespoons of Cajun seasoning with 4 tablespoons of oil or melted butter.
- Remove the wings from the oven. Preheat the oven to 450 degrees Fahrenheit. Carefully remove any excessive grease from the pan. Brush the Cajun glaze over both sides of the chicken, using tongs to turn the chicken.
- Bake the chicken at 450 degrees Fahrenheit for 3 minutes. Remove the chicken from the oven, turn the chicken over, and brush the glaze on the chicken before returning to the oven. Bake an additional 3 minutes. Remove the chicken from the oven, turn the chicken over, and brush the final glaze on the chicken.
- Remove to a platter or individual plates and serve with remoulade sauce.
Notes
- I have used both foil and parchment paper to line the pan. The parchment paper was a little more messy, but the chicken was less likely to stick to the pan with the parchment paper.
- The wings I buy are “party wings” from the grocery store, already prepared as drumettes and wingettes.
I think I’m becoming a fan of wings after seeing your recipe! You have an amazing collection of wing recipes!
Thank you so much! My oldest son’s favorite dish is literally chicken wings, its his birthday request and favorite party food, so we make a lot of wings! So glad you like the different wings recipes, hope you enjoy them! Thank you for the great review!
This looks so yummy!
Thank you so much! We love the wings with the remoulade sauce!
I have added this to my weekly recipes along with the sauce. Thanks for the inspiration!
I love hearing that! Thanks for taking the time to leave a review! The sauce is really so good with the chicken!
We love chicken wings, and these are a great variation! Love it! Thanks for the recipe!
Thank you so much Tina! We love these wings with the sauce. Thanks for stopping by to leave a review!