Cajun fried chicken wings
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.
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.