These fiery oven baked chicken wings are seasoned with Cajun-inspired spice mix and can be made as hot as you like by tossing them in a Louisiana-style hot sauce. Serve them with the cooling buttermilk dipping sauce and lime wedges.
- 2 tsp Sweet Paprika
- 1/2 tsp Red Pepper Flakes (or to taste)
- 1 tsp Cayenne Pepper (or to taste)
- 1/2 tsp Ground Black Pepper
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1 tsp Dried Thyme
- 1 tsp Dried Oregano
- 1/2 tsp Ground Cumin
- 1 tsp Salt
- 2 lb(s) Chicken Wings (tips cut off and discarded)
- 1 Tbsp Baking Powder (optional)
- 2 Tbsp Olive Oil (makes the wings crispier)
- 3 Tbsp Butter
- 1/4 cup Hot Sauce
- 2 Lime (Louisiana-style preferred)
- 2 tsp Worcestershire Sauce (1 juiced)
- Adobo Seasoning (1 for zest and extra wedges to serve.)
- 2/3 cup Buttermilk
- 1/3 cup Sour Cream
- 1 Shallot
- 1/2 tsp Cajun Seasoning
- Adobo Seasoning (finely chopped)
Add all cajun seasoning ingredients to a small lidded jar and shake until well combined.
Ingredients include: sweet paprika, red pepper flakes, cayenne pepper, black pepper, garlic powder, onion powder, dried oregano, dried thyme, ground cumin, salt.
You can also just use your favorite Cajun rub and skip this step, if you’d like!
Pat the chicken wings with paper towels and place in a zipper plastic bag. Add the baking powder, if using, and 2 to 3 tablespoons of the Cajun mix; toss until the wings are coated.
Line a baking sheet with silicone mat or aluminum foil and place a wire rack on top. Preheat the oven to 350F
Whisk all dipping sauce ingredients, taste and adjust the seasoning to your liking and refrigerate until needed.
Arrange the chicken wings, spacing them slightly apart, in a single layer on the rack and brush with the olive oil. Cook until nicely browned and fully cooked, about 40 to 45 minutes, flipping halfway through the cooking time. Alternatively, broil or grill over medium heat. Transfer the wings to a large bowl.
Melt the butter and whisk in the hot sauce, lime juice and Worcestershire sauce; drizzle over the wings and toss until evenly coated.
Arrange on a platter and serve immediately with the dipping sauce and lime wedges.