AWESOME CAJUN CHICKEN WINGS
If you like spicy wings, you HAVE to give these a try. My husband and I have been making these for years and never has there been any left. We like to grill them and serve w/ celery and blue cheese. My kids even gobble these down!
Provided by Suzanne P
Categories Chicken
Time 35m
Yield 48 wings
Number Of Ingredients 11
Steps:
- Rinse chicken and pat dry.
- (if wings are whole, cut off and discard pointed tip and halve wings at the main joint.) In food processor or blender, combine all remaining ingredients, EXCEPT oil.
- Process until well blended.
- With machine on, slowly pour in oil and process until a thick paste forms.
- In a large bowl, combine wings and paste.
- Toss until wings are well coated.
- Cover and refrigerate over night.
- Broil or grill wings until nicely browned outside and cooked through.
- Serve warm or at room temperature.
Nutrition Facts : Calories 118.5, Fat 8.8, SaturatedFat 2.3, Cholesterol 36.4, Sodium 180.5, Carbohydrate 0.8, Fiber 0.3, Sugar 0.1, Protein 8.8
RED-HOT CAJUN BLUE CHEESE WINGS
These wings are absolutely delicious! They have just the right amount of spiciness along with the balance of flavor from the blue cheese. This recipe is definitely a winner. Great for parties, Friday or Saturday night dinners or any occasion. Note: You can substitute for any hot sauce that you like, I love to use Franks red hot sauce. Also, cooking time is not exact, it depends on how your frying and how many wings you do at a time.
Provided by AmandaT143
Categories Cajun
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Combine flour, cajun seasoning, cayenne pepper, onion powder, garlic powder, and cumin in a bowl and mix well.
- Roll each chicken wing in the flour mixture until well coated.
- Fry the wings in the oil (about 10-12 at a time) for about 13 minutes, or until crispy on the outside and juicy on the inside.
- Melt the butter in microwave or on stove top.
- In a large bowl or foil pan combine the hot sauce and melted butter and mix well. Then add in the blue cheese and combine until the mixture is an even color and is like a creamy orange color.
- When all wings are done, toss in the sauce.
- Serve hot with blue cheese and celery for garnish.
BLUE CHEESE HOT WINGS!
These yummy, spicy wings are awesome even if you are not a blue cheese lover. They are a must try! Since football season, I have been trying to come up with a homemade wing sauce -- and I have found it!
Provided by tashmaxx
Categories Appetizers and Snacks Spicy
Time 1h20m
Yield 15
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Sprinkle the chicken wings on all sides with cayenne pepper and seasoned salt, and spread in a single layer into a large baking dish.
- Bake the wings in the preheated oven until the skin is browned and crisp, 30 to 40 minutes, turning the wings over halfway through cooking for even browning.
- While the wings are baking, combine hot sauce, molasses, and liquid smoke flavoring in a saucepan over medium-low heat. Stir in the onion, green pepper, and garlic, and bring the mixture to a boil. Stir in the blue cheese dressing. Reduce heat to a simmer, and cook until the onions are translucent, about 5 minutes. Remove from heat.
- Transfer the wings from the baking dish to paper towels to drain excess grease. Pour off any excess fat from the dish, and return the wings to the dish. Pour the sauce evenly over the wings, turning them over with a spatula or tongs to coat all sides with sauce.
- Return to the oven and bake until the sauce has thickened and cooked onto the wings, about 20 minutes. Cool for about 5 minutes before serving.
Nutrition Facts : Calories 329.2 calories, Carbohydrate 9.4 g, Cholesterol 44.2 mg, Fat 26.5 g, Fiber 0.3 g, Protein 14.2 g, SaturatedFat 5.8 g, Sodium 914.9 mg, Sugar 5.5 g
CHICKEN WINGS WITH RED HOT HONEY GLAZE AND BLUE CHEESE-CELERY DIPPING SAUCE
Steps:
- For the wings:
- Heat grill to medium-high.
- Combine the hot sauce, honey and butter in a small saucepan and cook over medium heat until the butter is melted and the mixture comes together, about 5 minutes. Stir in the vinegar and season with salt and pepper. Pour half of the sauce in a bowl and keep the remaining sauce in the pan, warm over low heat.
- Season the wings on both sides with the salt and pepper. Brush the wings with the reserved sauce in the bowl and place on the grill. Grill on each side for 5 minutes or until golden brown and cooked through. Remove wings from the grill and toss with the warm hot sauce. Transfer to a platter and serve with the blue cheese sauce on the side for dipping.
- For the blue cheese-celery dipping sauce:
- Whisk together all ingredients in a medium bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.
CAJUN SPICE CHICKEN WINGS WITH REMOULADE SAUCE
Hot, crispy wings dipped in a cold, creamy sauce provide a great contrast in texture, flavor, and temperature. This New Orleans-inspired version of Buffalo-spiced chicken wings uses a technique that does not include a deep fryer so it's easier and less messy. By using baking powder in the spice rub, these wings stay super crispy!
Provided by Chef John
Categories Chicken Wings
Time 1h15m
Yield 4
Number Of Ingredients 23
Steps:
- Prepare spice rub by combining baking powder, salt, garlic powder, and onion powder, cumin, paprika, cayenne, black pepper, oregano, and thyme in a small bowl. Mix until thoroughly combined.
- Place wings in a large bowl and toss in 3 tablespoons spice rub. Toss wings with tongs until thoroughly and evenly coated. Transfer to a baking rack set over a parchment-lined sheet pan. Sprinkle a little more spice rub over each wing and let sit for 15 minutes.
- Preheat the oven to 425 degrees F (220 degrees C).
- Prepare remoulade sauce by crushing capers in a mixing bowl with the back of a fork. Add mayonnaise, Dijon, Worcestershire sauce, hot sauce, cayenne, paprika, garlic, green onion, parsley, and lemon juice; whisk to combine. Taste and add salt if needed. Cover and refrigerate until needed.
- Bake wings in the center of the preheated oven for 20 minutes. Flip and continue to bake until beautifully browned, no longer pink at the bone, and the juices run clear, 20 to 25 minutes longer. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Serve with remoulade sauce.
Nutrition Facts : Calories 732 calories, Carbohydrate 7.6 g, Cholesterol 185.2 mg, Fat 58.7 g, Fiber 1.5 g, Protein 43 g, SaturatedFat 13.5 g, Sodium 1847.5 mg
CAJUN BUFFALO WINGS
Can you believe Buffalo wings kicked up with a Cajun mix. Use your heat index to judge how hot you want!
Provided by Rita1652
Categories Lunch/Snacks
Time 30m
Yield 20 pieces
Number Of Ingredients 12
Steps:
- Heat oil in a deep fryer to 375°F.
- Combine the butter, hot sauce, and garlic powder in a small saucepan over low heat.
- Heat until the butter is melted and the ingredients are well blended; set aside.
- Combine the flour, Cajun Spice Mix Recipe, paprika, cayenne, and salt in a large zip lock bag put the wings into the bag shake to coat each wing evenly.
- Put the wings in the refrigerator for 1 hour (helps adhered flour to wings).
- Put all the wings into the hot oil and fry them for 10 to 15 minutes.
- Remove the wings from the oil to a paper towel to drain.
- As soon as drained into the hot sauce mixture stir to coat them.
- Serve with lots of Blue cheese dressing and celery sticks on the side.
- This will help cool down the heat.
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- Preheat your oven to 400 degrees. Next, line a sheet pan with a layer of tin foil and drizzle lightly with canola oil.
- Quickly wash the wings, pat them dry, and arrange on a large plate in 1 layer. Season with Cajun spices on both sides (be careful not to be too generous with the seasoning as there is a good amount of salt in there). Add 2 cups of flour and a 1/4 cup of Cajun seasoning to a large Ziploc bag, then shake to make sure the 2 ingredients are full integrated. Drop 3 or 4 wings in the bag with the flour mixture, and shake to coat with a thin layer, shake off any excess flour, and then add to the prepared sheet pan. Repeat until all of the wings are coated in the flour mixture.
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