Extra Crispy Hot Honey Cajun Wings (Print Version)
Oven-baked Cajun wings with shatter-crisp skin and a sticky hot honey butter glaze.
# Ingredients:
For the wings
01 -
2 1/2 lb (1.1 kg) chicken wings, split into flats and drumettes
02 -
1 tablespoon neutral oil
03 -
1 tablespoon cornstarch
04 -
1 tablespoon aluminum-free baking powder
05 -
1 1/2 tablespoons Cajun seasoning
06 -
1 teaspoon smoked paprika
07 -
1 teaspoon garlic powder
08 -
1/2 teaspoon onion powder
09 -
1/4 teaspoon cayenne pepper, more to taste
10 -
1/2 teaspoon kosher salt, only if your Cajun seasoning is low-salt
11 -
1/2 teaspoon black pepper
For the hot honey Cajun glaze
12 -
3 tablespoons unsalted butter
13 -
1/3 cup (115 g) honey
14 -
2 tablespoons hot sauce
15 -
1 tablespoon apple cider vinegar
16 -
1 garlic clove, finely grated
17 -
1/2 teaspoon Cajun seasoning
18 -
1/2 teaspoon red pepper flakes
19 -
1 tablespoon sliced scallions or chopped parsley, for serving
# Instructions:
01 -
Pat the wings very dry with paper towels. Set them on a wire rack while the oven heats, or refrigerate uncovered for 1 hour if you have time.
02 -
Set a wire rack inside a large rimmed baking sheet. Heat the oven to 250°F.
03 -
Toss wings with oil. In a small bowl, mix cornstarch, baking powder, Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne, salt if using, and black pepper. Sprinkle over the wings and toss until evenly coated.
04 -
Arrange wings skin side up on the rack with space between pieces. Bake for 25 minutes to start rendering the skin.
05 -
Raise the oven to 425°F. Bake for 30-35 minutes more, flipping once, until browned, crisp, and at least 165°F in the thickest part away from bone.
06 -
Melt butter in a small saucepan over low heat. Stir in honey, hot sauce, vinegar, garlic, Cajun seasoning, and red pepper flakes. Warm for 1-2 minutes until smooth and fragrant.
07 -
Transfer hot wings to a large bowl. Toss with most of the warm glaze, then plate and drizzle with the remaining glaze. Finish with scallions or parsley.
# Notes:
01 -
For crispest skin, do not sauce the wings until right before serving.
02 -
If using a salty Cajun seasoning, skip the added kosher salt.
03 -
Reheat unsauced wings at 400°F on a rack to bring back crunch.