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.
Baked Chicken, Chicken
Cajun spice mix
freshly ground black pepper
chili powder may be substituted
or 1 ½ teaspoons refined salt
Prep the chicken
whole chicken wings
oil for spraying or brushing
For the glaze
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.