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I’ll eat anything tossed in Cajun seasoning, but these easy and crispy Cajun spiced chicken wings really take the cake. With just three ingredients, the wings are juicy, a little spicy, and perfect with a side of Louisiana hot sauce. Even better, you bake them in the oven or cook them in the air fryer! No frying required, bless it.

A stoneware platter of Cajun chicken wings and a white bowl of hot sauce on an orange counter next to glasses of beer, a bottle of hot sauce, a plate of celery, and a blue napkin.

A few years ago, before the panini that shall not be named (!), I was planning my first-ever trip to New Orleans. It goes without saying that the trip never happened, and to this day, I’m still bummed. If any locals ever want to show a gal around, hit me up!

That said, the closest I’ve come to New Orleans is in the form of classic Cajun/Creole seasoning, of which I will put on anything and everything. Yes, yes, I’m a west-coast girl at heart, but who doesn’t love a spicy, salty seasoning on fries or chicken or pasta?

These wings are inspired by the version at one of my favorite bars down the street. Like my dry rub wings, this recipe doesn’t have any sauce, cause it honestly doesn’t need it. But of course, if you felt like serving some sauce on the side, you can’t go wrong with hot honey buffalo, this sticky honey lemon pepper sauce, or my classic garlic butter version.

And, as you know, frying is very much a once-in-a-while occasion for me, so we’re going to bake or air fry these wings. It’s a choose-your-own-adventure situation. But don’t worry! The wings always come out nice and crispy thanks to some tips I learned in culinary school.

Tony C’s or Slap Ya Mama

White and brown bowls of wings, baking powder, and Cajun seasoning on an orange counter.

According to my southern friends, there are essentially two choices when it comes to Cajun/Creole seasoning: Tony Chachere’s or Slap Ya Mama. (If I’m wrong, I’m sorry, don’t punch the messenger!)

I like both, but I usually go with Tony C’s because I can easily find the salt-free version at my grocery store. I almost always choose salt-free seasonings, because a lot of pre-made seasonings have too much salt-to-spice ratio.

Of course, feel free to use any Cajun/Creole seasoning you like here. You can even make your own if you have all the ingredients on hand!

Baked wings

A white bowl of chicken with baking powder and spices on a tan counter.
Dry the wings. Add them to a bowl with the baking powder and your favorite Cajun seasoning.
A white bowl of wings tossed with baking powder and spices on a tan counter.
Then toss the wings until they’re very well coated in the baking powder & seasoning.
Rows of raw Cajun chicken wings on a wire rack.
Place the wings skin-side up on a greased wire rack. Bake at 425°F (218°C) for 25 minutes.
Rows of baked Cajun chicken wings on a wire rack.
Flip the wings and bake them for 20-25 more minutes, or until they are nice and crispy.
A white bowl of Cajun spiced chicken wings topped with seasoning.
Let the wings sit for 5 minutes to crisp up more. Toss them with a bit more Cajun spice.
A stoneware plate of Cajun chicken wings and a white bowl of hot sauce on an orange stone counter next to glasses of beer, a bottle of Louisiana hot sauce, a plate of celery, and a blue linen.
Serve the wings right away with Louisiana hot sauce. My favorite sauce is Crystal!

Try broiling the wings skin-side up for 2-4 minutes for extra crispy skin! Just keep a close eye so they don’t burn or dry out.

Air fryer directions

An air fryer basket with rows of raw chicken.
If you’d rather use an air fryer, spray the basket and wings well with neutral oil or cooking spray.
An air fryer basket with rows of cooked Cajun chicken wings.
Then, fry the wings skin-side up at 375°F (190°C) for ~18 minutes, or until they’re crispy.
A tan platter of crispy Cajun chicken wings on an orange table next to glasses of beer, a blue linen, a plate of celery, and a bottle of hot sauce.

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Easy and Crispy Cajun Chicken Wings

Yield: 24 chicken wings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
I absolutely love these dry-rub style Cajun chicken wings! With just a few ingredients, you can make these in the air fryer or oven for wings that come out crispy and juicy every single time. Toss them with your favorite Cajun/Creole seasoning, like Tony C's or Slap Ya Mama, and serve them with hot sauce for extra flavor. You're going to love this recipe!
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Ingredients

  • 2 pounds party chicken wings (900 grams)
  • 1 Tablespoon aluminum-free baking powder, NOT baking soda! (15 grams)
  • 1/4 cup salt-free Cajun seasoning, divided, more to taste (40 grams)
  • 1/2 teaspoon Kosher salt, I use Morton, more to taste
  • Neutral oil or cooking spray, for greasing
  • Louisiana hot sauce, for serving

Equipment

Instructions 

Prep the Wings

  • Dry the wings super well with paper towels. You want them to be as dry as possible so the wings get crispy! (You can also dry them out in the fridge overnight. See Recipe Notes for more details.)
  • Then, place the wings in a large bowl. Add the baking powder, half of the Cajun seasoning, and the salt. Toss until the wings are well coated, being sure to get the seasoning in all the nooks and crannies.

Oven Directions

  • To bake the wings, preheat the oven to 425°F (218°C). Line a sheet pan with parchment paper or tin foil. Then, place an oven-safe wire rack on the prepared sheet pan. Grease the rack generously with neutral oil or cooking spray.
  • Place the wings skin-side up in a single layer on the wire rack. It's ok if they're touching a little on the sides, they will shrink as they bake!
  • Bake the wings for 25 minutes. Then, flip the wings and bake them for another 20-25 minutes until they are crispy on the outside and the internal temperature reaches 165°F (74°C) at the thickest part. Remove the wings from the oven and let them rest for about 5 minutes to get even crispier.

Air Fryer Directions

  • Grease the basket of an air fryer with neutral oil or cooking spray. Then, place the wings skin-side up in a single layer in the air fryer basket. Spray the tops of the wings with just a little neutral oil or cooking spray. It's ok if they're touching a little on the edges, they will shrink as they cook!
  • Fry the wings at 375°F (200°C) for 10 minutes. Then, flip the wings and fry them for 6-8 more minutes until they're crispy on the outside and the internal temperature reaches 165°F (74°C) at the thickest part. Rest for about 5 minutes.

Toss & Garnish

  • Transfer the cooked wings to a large mixing bowl. Add the remaining Cajun seasoning with a pinch of salt, and toss until the wings are well-coated. Taste and add more seasonings, if needed. Serve with Louisiana-style hot sauce and enjoy!

Notes

If you can’t find party wings, that’s totally fine. Just keep in mind that you’ll have to break down the whole wings before you make this recipe!
Dry all sides of the wings really well. You want them to be as dry as possible so they crisp up instead of steam. If you have time, you can also dry the wings on a wire rack overnight in the fridge. Place the wire rack on a sheet pan to prevent cross-contamination and leave the wings uncovered so they dry out.
The secret to crispy baked wings is baking powder. Make sure you’re using fresh, aluminum-free baking powder. Not baking soda! Otherwise, the wings will come out with a bitter, metallic aftertaste.
For Cajun/Creole seasoning, I like either Tony Chechere’s or Slap Ya Mama. I always get the salt-free version so I can control the salt levels. If you’re using the regular versions, leave the added salt out of the recipe!
If your air fryer is small like mine, you may need to work in batches. Just place the cooked wings on a wire rack and keep them warm at the lowest setting of your oven. Mine is 170°F (77°C).
For extra crispy wings, broil them skin side-up for 1-2 minutes. Just don’t broil them for too long, or the wings will dry out.
This recipe will make about 24 wings, depending on the size.
Cuisine: American
Course: Appetizer
Author: Sara Lynn Hunt Broka
Serving: 1chicken wing, Calories: 60kcal, Carbohydrates: 1g, Protein: 4g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 18mg, Sodium: 70mg, Potassium: 43mg, Sugar: 1g, Calcium: 40mg, Iron: 1mg
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