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Cajun’d Chicken Wings


Cajun'd Buffalo WingsEpisode 1 – Cajun’d Chicken Wings

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Welcome back to Food Flavor Fun.

Monday’s are going to be all about great starters others might say appetizers.  I just say starters because I have no problem making them into a meal.  I travel quite a bit with my work and my default meal when I can’t find anything else is buffalo wings and a caesar salad.  I do like spicy wings!

The trick to good hot wings is figuring out a hot wing sauce that you really like.  It took a lot of trial and error for me to find one that has become my personal favorite.  If you really like wings, take this as an opportunity to experiment with different hot sauces to see which one make your mouth happy.

I use a hot sauce call Cajun Chef for both my marinade and hot wing sauce.  Give it a try.  It’s not over the top hot and has a gret flavor.  But thats what works for me.  Your taste may be different.  Think of it as a starting point for a hot wing adventure.

The texture to hot wings vary greatly as well, from a kind of boiled soft wing to a crispy fried wing.  I like the crunch and flavor of the fried wing with the sauce on the side for dipping.  Again, try them different ways and see which one works best for you.  The recipe for what I’ve come up with as my favorite (so far) can be found below.  Enjoy!

Cajun’d Chicken Wings


  • 2 1/2 pounds chicken wings, cut in half at the joint, rinsed and wiped dry
  • 1/2 cup Cajun Chef hot pepper sauce (half the bottle, use the other half below)
  • 1 teaspoon cracked black pepper
  • 1/2 teaspoon salt
  • 6 cups vegetable oil, for frying
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon oregano
  • 1/2 teaspoon thyme

For the hot wing/dipping sauce

  • the rest of the bottle of cajun chef
  • 1/2 stick butter


In a large non-reactive bowl (glass works well here) combine the chicken, hot sauce, salt, pepper and toss well to combine and cover.  Cover the chicken with plastic wrap or transfer to a large zip lock bag and put into refrigerator and let marinate for at least 1 hour and up to 3 hours (more is better).

In a heavy pot, heat the oil to 360 degrees F.

In a large mixing bowl, combine the flour and the rest of the seasonings.  Remove the chicken from the marinade and add to the flour 1 at a time, tossing to coat evenly.

Add the chicken in a couple of batches to the hot oil and cook turning occasionally until brown on all sides and cooked through, 6 to 8 minutes.  Remove the chicken wings from the oil and drain on paper towels.  Sprinkle immediately with salt and pepper and serve immediately.

For the dipping sauce, add the other half  of the bottle of the Cajun Chef to a small sauce pan and add the half a stick of butter, heat on medium low until the butter is melted and stir occasionally until blended. 

Either toss the wings in the sauce or serve it on the side with either chunky blue cheese dressing or your favorite ranch dressing.  A great side for this is celery and carrot sticks.


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