Crispy Cajun Butter Wings
Inspired by your favorite wing place's Cajun Dry Rub option.
- Prep time
- 2 hr
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 1/2 Lb party wings (drums and flats)
- 2 Tsp seasoned salt (to taste)
- 1 Tbsp paprika
- 1 1/2 Tsp onion powder
- oil for frying
- 1 Tbsp salted butter
- 2 Tbsp paprika
- 1 Tbsp kosher salt (to taste)
- 5 Tsp garlic powder
- 4 Tsp onion powder
- 4 Tsp dark red chili powder
- 2 Tsp smoked paprika
- 2 Tsp black pepper (freshly cracked )
- 1 Tsp cayenne pepper (optional)
- 1 Tsp dried oregano
- 1 Tsp rubbed sage
- 1/2 Tsp dried thyme
- 1/4 Tsp granulated sugar
Instructions
- 1
Toss your wings in a large bowl with seasoned salt, paprika, and onion powder. Use your hands to work those seasonings into every nook and cranny of the wings. Cover and refrigerate for at least 30 minutes or overnight.
- 2
While the wings are chilling, mix all the Cajun seasoning ingredients in a bowl. Set aside for later.
- 3
Fill a large stockpot halfway with peanut oil and heat it to 365-370°F. Use a candy thermometer if needed. While the oil heats, take the wings out of the fridge and let them come to room temperature.
- 4
Add three tablespoons of Cajun seasoning to a heatproof bowl, and break up the butter into small pieces. Set this mixture aside.
- 5
Fry the wings in batches, making sure they don’t stick together or crowd the pot, which can lower the oil temperature. Fry until they float and turn deep golden brown, about 10-12 minutes.
- 6
Immediately toss the fried wings in the Cajun seasoning and butter mixture. The butter will melt, creating a luscious coating that clings to each wing. If the seasoning seems uneven, feel free to use a brush or your hands to redistribute it.
- 7
Keep frying and coating until all the wings are done. Adjust the Cajun seasoning as you go for your desired level of heat and flavor. Dassit! Serve hot and enjoy these irresistible wings!