Cajun Buffalo Wings
photo by Rita1652
- Ready In:
- 1⁄2 cup butter
- 1⁄4 - 1⁄2 cup hot sauce
- 1 teaspoon garlic powder
- 1 -2 teaspoon cajun seasoning (Cajun Spice Rub Mix Recipe or store bought)
- 1⁄2 cup flour
- 1⁄4 teaspoon paprika
- 1⁄4 - 1 teaspoon cayenne pepper (or Powder recipe #73907) or 1/4-1 teaspoon hot red pepper flakes (or Powder Oven Dried Hot Peppers-Flakes or Powder)
- 1⁄4 teaspoon salt
- 10 chicken wings, cut up two pieces from each wing with the tips discarded defrosted washed and towel dried
- bleu cheese salad dressing
- vegetable oil, for frying
- Heat oil in a deep fryer to 375°F.
- Combine the butter, hot sauce, and garlic powder in a small saucepan over low heat.
- Heat until the butter is melted and the ingredients are well blended; set aside.
- Combine the flour, Cajun Spice Mix Recipe, paprika, cayenne, and salt in a large zip lock bag put the wings into the bag shake to coat each wing evenly.
- Put the wings in the refrigerator for 1 hour (helps adhered flour to wings).
- Put all the wings into the hot oil and fry them for 10 to 15 minutes.
- Remove the wings from the oil to a paper towel to drain.
- As soon as drained into the hot sauce mixture stir to coat them.
- Serve with lots of Blue cheese dressing and celery sticks on the side.
- This will help cool down the heat.
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These were great. Hot wings are a regular around our house and this is my new recipe. I'm making 120 of these for the football game today. I leave the red pepper flakes out on half and it really cools them down. The first time I made them I couldn't refrigerate them and they still came out great. The hot sauce I use is Franks Red Hot and they come out great. Flour makes them nice and crispy. Thanks for sharing this Rita!
Turned out great with deep fat fryer - I am not much of a fryer & used these as a first try on a new deep fat fryer (gets frying out of the house & on the porch LOL). Used 20 wings, cut off tips for soup stock & cut the drummetes from the middle section of wing. Had plenty of flour mix to cover these & a few more. 12 minutes at 375 degrees F in peanut oil made for perfectly cooked nongreasy wings. Did not crowd frying basket so had 4 batches to cook. Used a tupperware tub to toss wings & sauce - used that to fridge leftovers too! Used 3/4 cup of Marie Sharp's Belizean Heat hot sauce to make the wing sauce with good effect. It made a brilliant orange-red sauce that had depth of flavor with 3/5 heat. After a couple of pieces you were ready for blue cheese dip (used zaar # 55514) & celery or a coconut shrimp ( zaar - Outback Steakhouse Gold Coast Coconut Shrimp). Will definately be making again for guests! These are good & my waistline needs me to do this ONLY on special occasions (hmm,football games, hockey games, bullriding championships...golf tourneys...:)) Thankyou Rita L.