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Baked Cajun Chicken Wings

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.
Course Main Course
Cuisine American
Keyword Baked Chicken, Chicken
Prep Time 10 minutes
Cook Time 25 minutes
Marinating time 6 hours
Servings 3 people
Author Connie Veneracion


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

For baking

  • 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).
    DIY Cajun Spice Mix

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.