Baked Cajun Chicken Wings
Spicy with the heat balanced by a sweet glaze. These baked Cajun chicken wings were seasoned with our homemade Cajun spice mix.
Cajun spice mix
- ½ teaspoon freshly ground black pepper
- 1 teaspoon onion powder
- 1 ½ dried oregano
- 1 ½ smoked paprika
- 2 teaspoons garlic powder
- 1 ½ cayenne powder chili powder may be substituted
- 1 ½ dried thyme
- 3 teaspoons sea salt or 1 ½ teaspoons refined salt
Prep the chicken
- 9 whole chicken wings
- 1 cup full-fat milk
- oil for spraying or brushing
For the glaze
- 3 tablespoons ketchup
- 3 tablespoons white sugar
- 3 tablespoons mustard
- 3 tablespoons butter
Make the Cajun spice mix
- Stir together all the ingredients until well blended (see notes after the recipe).
Marinate the chicken
- Wipe the chicken wings dry with paper towels. Cut through the joint between the wingette and drummette.
- Place the chicken in a wide bowl, sprinkle in 3 tablespoons Cajun spice mix and toss thoroughly.
- Keeping the chicken pieces in a single layer, pour in the milk.
- Cover the bowl and put in the fridge. Midway through the marinating time, flip the chicken pieces over.
Bake the chicken
- Preheat the oven to 425F.
- Line a baking tray with non-stick paper or silicone mat.
- Strain the chicken wings and wipe with paper towels.
- Spread the chicken in the prepared tray. Make sure they are at least an inch apart.
- Spray or brush the chicken with oil before baking at 425F for 25 minutes.
Glaze the chicken
- In a small sauce pan, put all the ingredients for the glaze and heat gently, stirring, until the butter is melted and the sugar is dissolved.
- Pour the glaze in a large mixing bowl and cool (it should reach room temperature by the time the chicken wings are done baking).
- When the chicken wings are done, drop them into the bowl with the glaze and toss to each each piece well.
- Serve at once.
Store excess Cajun spice mix in a tightly covered container. Store in the pantry or part of the kitchen away from moisture and direct sunlight.
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