Easy Fried Cajun Wings

As you can see from the photographs this recipe creates crunchy golden wings, which are succulent and packed with flavor! At home, we don’t personally eat deep-fried foods but these easy fried Cajun wings are top of the list on the occasions that we do as they’re irresistibly delicious. A definite crowd-pleaser at any get together as an appetizer, game time snack or BBQ addition, plus this recipe is whipped up in no time at all. I prefer a classic pairing of creamy ranch dressing and crisp celery with my wings, feel free to mix it up with hot sauces, BBQ sauce or even try a blue cheese dip.

Helpful Tips:

  1. Before adding seasoning pat the chicken down using a paper towel, until it is very dry. The dry chicken skin will ensure that it becomes super crunchy when Cooking.
  2. Preheat the oil before frying, I used a pot but you can also use a cast iron skillet. At a high temperature allow the chicken to brown a little on both sides, then reduce the temperature to medium so that the wings cook through. (Noone wants bloody skin!)
  3. Fry the wings in batches to prevent the temperature of the oil dropping (I do 4 wings at a time).
  4. Season with a sprinkle of the Cajun seasoning over the chicken as soon as you take it out of the hot oil, it will stick and coat the wings instantly.
  5. Feel free to use any Cajun seasoning of your choice, I use Webber’s, as it’s pretty amazing!
  6. Seasoning your flour is so important and a key step in building flavour. This is the first taste as you bite into the chicken so you want it to taste good.
  7. After the chicken is floured lightly shake off any flour clumps that might be stuck to the outside, the flour that remains will become the best crispy parts.

Ingredients:

  • 7 Chicken Wings
  • 1 tsp Webber Cajun Seasoning
  • 1 tsp Creole Seasoning
  • ½ tsp Paprika
  • Chicken Bouillon or salt to taste
  • Black Pepper
  • 1 cup Flour
  • 3 cup Neutral Oil (such as sunflower or vegetable oil for frying)

Directions:

  1. Clean the chicken wings then pat dry and add to a bowl.
  2. To the chicken wings add the Cajun seasoning, creole seasonings, paprika and a twist of black pepper.
  3. In a separate bowl add the flour, seasoned with a pinch of chicken bouillon, paprika, creole seasoning and Cajun seasoning (literally less than ¼ tsp of each) then mix well.
  4. Take one chicken wings and dip into the bowl of flour, coat well then remove an shake off any excess flour. Place the floured wing onto a baking tray and repeat the process for the remaining wings.
  5. Into a large pot add the oil and fill by ⅓, place the pot on the heat and allow the oil to reach a high temperature.
  6. Add four floured wings to the hot oil and fry until golden brown and cooked through.
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