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Created by Chef Remy
Shatteringly crisp wings buried under a blanket of homemade Cajun spices, the kind of bold, unapologetic party food that disappears before you can refill the cooler, leaving nothing but licked fingers and empty platters.
Wings are the great equalizer of party food. Doesn't matter if you're watching the game in a mansion or a shotgun shack, everybody reaches for another wing. That's the magic. But here's what separates good wings from unforgettable ones: the spice has to be built into the skin, not just dusted on top like an afterthought.
I've been making these at Lagniappe for twenty years, and they're still one of the first things to sell out on game days. The secret is threefold. First, you dry those wings thoroughly and let them sit uncovered in the refrigerator. This pulls moisture from the skin so it crisps up properly in the oven. Second, you make your own spice blend. The stuff in the grocery store shaker has been sitting there for who knows how long, losing potency by the day. Third, you season in layers: a little on the raw wings, more after they come out of the oven while they're still hot enough to bloom the spices.
My grandmother Evangeline didn't have an air fryer or fancy convection oven. She had cast iron and a hot fire and the good sense to know that crispy skin comes from patience, not gadgets. These wings honor that wisdom while working beautifully in a modern kitchen. The baking powder in the first seasoning isn't some trick I learned from the internet. It's basic chemistry: it raises the pH of the skin, helping it brown and crisp without deep frying. I've been using this technique since before it became trendy.
Quantity
3 pounds
separated into flats and drumettes
Quantity
1 tablespoon
Quantity
1 teaspoon
Quantity
2 tablespoons
Quantity
1 tablespoon
Quantity
1 tablespoon
Quantity
2 teaspoons
Quantity
1 teaspoon
Quantity
1 teaspoon
Quantity
1 teaspoon
freshly ground
Quantity
1/2 teaspoon
Quantity
1/2 teaspoon
Quantity
1 teaspoon
Quantity
2 tablespoons
melted
Quantity
for serving
Quantity
for serving
| Ingredient | Quantity |
|---|---|
| chicken wingsseparated into flats and drumettes | 3 pounds |
| baking powder | 1 tablespoon |
| kosher salt (for drying) | 1 teaspoon |
| smoked paprika | 2 tablespoons |
| garlic powder | 1 tablespoon |
| onion powder | 1 tablespoon |
| cayenne pepper | 2 teaspoons |
| dried thyme | 1 teaspoon |
| dried oregano | 1 teaspoon |
| black pepperfreshly ground | 1 teaspoon |
| white pepper | 1/2 teaspoon |
| brown sugar | 1/2 teaspoon |
| kosher salt (for spice blend) | 1 teaspoon |
| unsalted buttermelted | 2 tablespoons |
| ranch or blue cheese dressing (optional) | for serving |
| celery sticks (optional) | for serving |
Pat your wings completely dry with paper towels. I mean bone dry. Every bit of moisture left on that skin is working against you when it comes to crispiness. If you've got time, spread them on a wire rack set over a baking sheet and let them sit uncovered in the refrigerator for a few hours or overnight. The cold, dry air of the fridge does half the work for you.
Combine the baking powder with one teaspoon of kosher salt in a small bowl. Sprinkle this mixture evenly over all the wings, tossing to coat every surface. The baking powder raises the pH of the skin, which helps it brown and crisp beautifully in the oven. Don't skip this step and don't substitute baking soda, which will give your wings a metallic taste.
Mix together the smoked paprika, garlic powder, onion powder, cayenne, thyme, oregano, black pepper, white pepper, brown sugar, and remaining teaspoon of salt. Give it a good stir and take a pinch to taste. You should feel warmth from the cayenne, smokiness from the paprika, and that signature Cajun complexity from the herbs and peppers working together. Adjust if needed. This is your blend now.
Reserve about two tablespoons of the spice blend for finishing. Toss the remaining blend with the baking powder-coated wings until every piece is well covered in that beautiful red-brown mixture. Don't be shy. Cajun cooking is about bold flavor, not timid dustings. The spices should coat the wings like they mean it.
Preheat your oven to 425 degrees. Line a rimmed baking sheet with aluminum foil and set a wire rack on top. Arrange the wings on the rack in a single layer with a little space between each piece. That airflow underneath is essential for all-around crispiness. Crowded wings steam instead of roast, and steamed skin is sad skin.
Slide the wings into the oven and bake for 25 minutes. Flip each wing (yes, every single one) and continue baking another 20 to 25 minutes until the skin is deeply browned, tightened around the meat, and audibly crisp when you tap it with tongs. The internal temperature should read 175 degrees at the thickest part. Wings can handle going higher than breast meat, and the extra heat renders more fat from the skin.
Transfer the hot wings to a large bowl. Drizzle with the melted butter and sprinkle the reserved spice blend over the top. Toss everything together so the butter helps the fresh spices cling to that crackling skin. The heat from the wings blooms the spices one more time, building another layer of flavor. That's the bayou way: season at the beginning, season at the end.
Pile those wings on a platter and serve right away with ranch or blue cheese dressing and cold celery sticks. These wings are best eaten hot, standing around the kitchen counter with people you love, reaching for one more even when you swore you were done. That's how you know you got it right.
1 serving (about 190g)
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