Creole Cajun Wings Recipes

CAJUN CHICKEN WINGS RECIPE

Steps:

• In a small bowl, combine the Cajun seasoning and brown sugar and stir to combine.
• Rub the seasoning over the wings, covering both sides completely.
• Place the seasoned wings into the air fryer basket, keeping them in a single layer and not overlapping them.
• Cook at 400 degrees F. for 25 minutes - opening the air fryer every 10 minutes to turn the wings.
• While the wings are cooking, prepare the cajun ranch dressing. In a small bowl, add the ranch dressing and 1 teaspoon of Cajun seasoning - stir to combine.
• When the wings are finished cooking, remove from the air fryer and serve immediately with the Cajun ranch dressing.

AWESOME CAJUN CHICKEN WINGS

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.

CREOLE-CAJUN WINGS

Steps:

• In an electric skillet or deep-fat fryer, heat oil to 350°. Fry chicken wings, a few at a time, for 10-12 minutes or until the juices run clear. Drain on paper towels. Combine tomato sauce, butter and hot pepper sauce in a large bowl; add wings and toss to coat. Let stand for 15 minutes. Remove wings from sauce. Cover and refrigerate for 8 hours or overnight. , Place wings in a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 25-30 minutes or until heated through. Uncover and bake 5 minutes longer. Baste wings with pan drippings; serve immediately. If desired, serve with Blue Cheese Garlic Dip (recipe below).

CREOLE SEASONED DRY RUB CHICKEN WINGS

Steps:

• Preheat oven to 350 degrees. Preheat deep fryer and set aside.
• Place chicken in a ziploc bag, add vinegar and seal. Shake to coat.
• Remove chicken and place in a new ziploc bag. Add Creole seasoning and shake until all sides are thoroughly coated.
• Evenly place seasoned chicken on a parchment lined cookie sheet; ensuring the pieces do not overlap. Sprinkle with more Creole in places where seasoning did not stick.
• Bake in oven for 20-30 minutes until nearly done.
• Remove from oven and carefully place in the basket of a deep fryer. Fry for 2-3 minutes until wings are crisp. Lift basket and let wings drain. Move wings to a paper towel covered dish.
• Combine dry ranch salad dressing mix with mayonnaise and yogurt. Divide into two 1/2 cup portions and add 1 tablespoon creole seasoning to one portion.
• Serve dressing(s) on the side with hot wings, and carrot and celery sticks.

BEST EVER CREOLE CHICKEN WINGS

Steps:

• Put the butter in a small microwavable bowl; heat on high for 15 seconds. Add the creole seasoning, salt and paprika and mix. Wash and dry the drumettes. Spread on a parchment paper lined cookie sheet. Drizzle on the seasoned butter and toss and coat the drumettes well. Bake in a preheated 425 oven for about 20-25 minutes or until golden brown and some crisping forms on the drumettes. Remove, sprinkle on the dried herbs and let rest a few minutes then serve. Sauce: Combine the sour cream mayonnaise, smoky chipotle sauce, salt and lime juice and blend. Refrigerate until ready to serve with the drumettes.

CAJUN BUFFALO WINGS

Steps:

• Preheat oven to 450°F. Place wings in large resealable plastic bag. Sprinkle Creole Seasoning over wings. Seal bag and shake to coat evenly.
• Arrange wings in single layer on foil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray.
• Bake 35 to 45 minutes or until wings are cooked through and skin is crisp, turning halfway through cooking.
• Mix hot sauce and melted butter in large bowl. Add hot wings; toss to coat well. Serve wings with blue cheese or ranch dressing and celery sticks, if desired.