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Cajun fried chicken wings

08.08.2021 (Updated: 03.03.2025) in Lunch / Dinner, Main Courses

Chicken wings marinated with our homemade Cajun seasoning are floured, fried and glazed. Our Cajun fried chicken wings were garnished with chili flakes and chives, and served with sweet corn kernels.

Cajun fried chicken wings with sweet corn on the side

There are three steps in cooking this dish. The first is marinating the chicken wings. The second is frying. And the third is glazing. We use homemade Cajun seasoning to marinate the chicken in. We flour the seasoned chicken wings before frying. And we cook the ingredients for the glaze until thick and sticky so that it coats the fried chicken wings well.

Why homemade Cajun seasoning? Is store-bought not okay to use? How your Cajun fried chicken wings will turn out depends largely on the quality of the seasoning you use. There are so many brands of Cajun seasoning and some are better than others. If you’re lucky enough to get a good brand, you’re already a step ahead. If not, well, you’ll have to hope that the glaze will be able to mask the shortfalls of the seasoning.

Ingredients for Cajun seasoning laid out on a plate

It is because of this hit-and-miss experience with Cajun seasonings that we prefer homemade. There had been more than one occasion when we bought a jar of Cajun seasoning, used it once, then got rid of the what remained in the jar because it was just no good. So, we just make our own. All the ingredients are pantry staples anyway — salt, pepper, oregano, cayenne, garlic, onion, thyme and paprika — so it’s just a matter of measuring and mixing.

Chicken wings tossed with Cajun seasoning

To make sure that the Cajun seasoning coats the chicken wings well, it is important to remove surface moisture. That means patting the chicken wings dry with paper towels before tossing in the seasoning. And to make sure that the seasonings reaches the innermost part of the thickest portion of the chicken wings, we leave the chicken to soak up the flavors for two hours. Overnight is best, really, but the meat of chicken wings isn’t so thick so a minimum of two hours is okay.

Coating marinated chicken wings with flour

Tossing the marinated chicken wings in flour before frying gives them a light crispy crust. The flour also helps tremendously in making the glaze stick to the chicken wings better.

Ingredients for fried chicken glaze

To save time, we simmer the glaze in a small pan while the chicken wings are frying in a large one. It takes only a short time to make the glaze and it gets a chance to cool while frying the thicken in batches.

Glazing Cajun fried chicken wings

With the chicken wings fried to a crisp and the glaze having thickened some more as it cooled, all that remains is tossing them together.

Cajun fried chicken wings on serving plate
Cajun fried chicken wings
Connie Veneracion
Because the Cajun seasoning mix is crucial, the recipe below includes an ingredients list for making your own mix.
Marinating is just as essential as good seasoning. Give the chicken wings at least two hours to soak up the flavors before flouring and frying.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Marinating time 2 hours hrs
Total Time 2 hours hrs 25 minutes mins
Course Main Course
Cuisine American
Servings 4 people

Ingredients
  

Cajun seasoning

  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon onion powder
  • 1 ½ teaspoons dried oregano
  • 1 ½ teaspoons smoked paprika
  • 2 teaspoons granulated garlic or use garlic powder
  • 1 ½ teaspoons cayenne powder chili powder may be substituted
  • 1 ½ teaspoons dried thyme
  • 3 teaspoons sea salt or 1 ½ teaspoons refined salt

Fried chicken

  • 1 kilogram chicken wings
  • cooking oil for deep frying
  • 6 tablespoons flour

Glaze

  • 3 tablespoons butter
  • 3 tablespoons ketchup
  • 3 tablespoons white sugar
  • 3 tablespoons mustard

Instructions
 

Marinate the chicken wings

  • Mix all the ingredients for the Cajun seasoning.
  • Rinse the chicken wings, pat dry with paper towels then cut into drumettes and wingettes (we kept the wingtips on).
  • Place the chicken in a large mixing bowl, dump in the Cajun seasoning and toss well to distribute evenly.
  • Cover the bowl and keep in the fridge.

Fry the chicken wings

  • After two hours of marinating, take the chicken wings out of the fridge to allow them to come to room temperature.
  • When the two-hour marinating time is almost up, start heating enough cooking oil in a pan to reach a depth of at least three inches.
  • Add the flour to the chicken and toss thoroughly to evenly coat each piece.
  • Fry the chicken in batches for eight to ten ten minutes depending on the thickness of the meat.

Make the glaze

  • While the chicken fries, in a small pan, heat all the ingredients for the glaze.
  • Mix just until heated through and the sugar is fully dissolved.
  • Keep the glaze warm.

Glaze the fried chicken wings

  • Dump the fried chicken wings into a large clean mixing bowl.
  • Drizzle in the warm glaze and toss well to coat each piece evenly.
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Disclosure: This post may contain affiliate links. As an Amazon Associate, the blog owner earns commission from qualifying purchases at no extra cost to you.

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Connie Veneracion, 2020

Hi, I’m Connie!

Home cook and writer by passion, photographer by necessity, and good food, coffee and wine lover forever. I write recipes, cooking tips and food stories. No AI is used in creating content for this blog.

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