As shown in the photographs this recipe creates crunchy golden wings, which are succulent and packed with flavor! At home, we try to limit our deep-fried foods, but these easy-fried Cajun wings are at the top of the list on the occasions that we do since they are irresistibly delicious. A definite crowd-pleaser at any get together as: an appetizer, game time snack or BBQ addition. Plus! This recipe can be 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.
- 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.
- 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. (No one wants bloody skin!)
- Fry the wings in batches to prevent the temperature of the oil dropping. (I do 4 wings at a time.)
- 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.
- Feel free to use any Cajun seasoning of your choice, I use Webber’s, it is amazing!
- Seasoning your flour is so important and is a key step in building flavor. This is the first taste as you bite into the chicken, so you want it to be good.
- 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.