Wingstop Cajun Wings are crispy chicken wings tossed in Buffalo sauce and seasoned with Cajun spices. Serve these hot wings with ranch or blue cheese dressing for a tasty appetizer or dinner.
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What Makes Wingstop Cajun Wings So Good?
Some people prefer to live life on the spicy side. For those folks, the sauced Cajun Wings at Wingstop are just about perfect.
This recipe takes their original hot buffalo wings on a wild road trip down to the bayou to soak up plenty of local flavor and spiciness.
Why You Must Try This Wingstop Cajun Wings Recipe
The Wingstop Cajun seasoning turns classic wings from the ordinary to the extraordinary. It is highly recommended that you use Tony Chachere’s Creole Seasoning for this recipe.
The unique blend of salt, black pepper, red pepper, chili powder, and garlic is an absolute classic of Cajun and Creole cooking. Tony’s seasoning blend kicks these wings in the seat of the pants in the heat department and adds plenty of complex flavors to boot.
Wingstop Cajun Wings Ingredients
For Cajun Wings, you’ll need:
- Chicken wings, separated into drumettes and wingettes.
- Margarine or butter
- Frank’s Red Hot sauce
- White vinegar
- Worcestershire sauce
- Tony Chachere’s Creole Seasoning
- Neutral oil for frying
Since the sauce is already on the salty side, the lite version of Tony Chachere’s Creole Seasoning is a good choice here. If you can’t find Tony Chachere’s Creole Seasoning, use your favorite reduced-sodium Cajun or Creole spice blend.
How To Make Cajun Wings Wingstop Style
To fry the chicken wings:
- Take the wings out of the fridge and pat them dry with a paper towel.
- Cut them into drumettes and flats if needed.
- Add the vegetable oil to a deep fryer and heat to 375°F. If you don’t have a deep fryer, heat the oil in a thick-bottomed pot over medium heat. Make sure to use a deep-fry thermometer and plan on adjusting the heat to keep the temperature at 375°F while frying.
- Prepare a wire rack over a rimmed baking sheet and set aside.
- Fry the chicken wings in batches depending on the size of your fryer. Cook for 10 to 12 minutes or until the wings reach an internal temperature of 165°F.
- Put the cooked wings on the wire rack to drain and place them in an oven set on WARM until you’re ready to serve.
To make the Cajun Wing Sauce:
- While the wings are frying, heat a small saucepan containing margarine or butter, hot sauce, white vinegar, and Worcestershire sauce over medium-low heat.
- Stir until the margarine or butter melts, and the sauce thickens slightly.
- Remove the saucepan from the stove and stir in the seasoning blend.
To serve wings with Wingstop seasoning:
- Put the drained fried wings in a large bowl.
- Pour the Cajun sauce into the bowl. Toss to coat.
- Serve immediate.
Wingstop Cajun Wings
You can make Wingstop cajun wings at home with this easy copycat recipe.
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- Vegetable or canola oil for deep frying
- 2 pounds chicken wings
- 1/2 cup margarine you can use butter if you prefer
- 3/4 cup Frank’s Red Hot sauce
- 1 teaspoon white vinegar
- 1 teaspoon Worcestershire sauce
- 1 tablespoon Tony Chachere’s seasoning the light version is recommended
If necessary, cut the wings into the drumette and the flapper. Be sure to cut off the wing tip, you can save this for making chicken stock.
In a deep fryer, heat the oil to 375°F. Deep fry the chicken wings 10 to 12 minutes, depending on their size, until they reach 165°F. When chicken thighs are done, remove them from the fryer and transfer to a wire rack.
While the chicken is cooking, make the sauce by combining the margarine, Frank’s RedHot Sauce, white vinegar, and Worcestershire sauce in a small saucepan. Heat over medium-low heat and stir until all is melted and incorporated.
Place the cooked wings into a bowl and pour the sauce over them.
Sprinkle Cajun seasoning on top.
Toss to thoroughly coat the thighs with sauce, and serve immediately.
Calories: 482kcal | Carbohydrates: 1g | Protein: 23g | Fat: 43g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 1757mg | Potassium: 255mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 2058IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg
What To Serve With Them
Nothing goes better with wings than a cold, acidic beer like Corona to help cut the fat and heat. French fries, onion rings, and hush puppies are popular side dishes, but creamy coleslaw and raw veggie sticks are excellent choices for cooling down your mouth if things get too intense.
You can serve them with your favorite dipping sauce, Wingstop ranch dressing, or blue cheese dressing.
How To Store Leftover Wings
Don’t keep leftover wings that have been at room temperature for more than a few minutes. But if you can cool them down quickly enough, you can store extra wings in an airtight container in the fridge for up three days.
What’s the Best Way to Reheat Wings
You will get the best results reheating Cajun Wings in the oven:
- Take the wings out of the fridge and let them warm up on the counter for about 15 minutes.
- While the wings are shaking off the fridge’s chill, preheat the oven to 350°F.
- Arrange the chicken wings in a single layer on a lightly oiled cooking sheet and reheat for 5 to 6 minutes per side.
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