Wingstop Cajun Wings Recipe
Crispy Wingstop Cajun Wings at home—baked or air fried with bold Cajun dry rub. Juicy, spicy, and easy. The best copycat wings for game day.
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Servings: 4 servings
Equipment
- Rimmed baking sheet
- Wire rack
- Aluminum foil
- Large mixing bowl
- Tongs
- Measuring spoons
Ingredients
Ingredients
- 2 lb chicken wings, split and tips removed converted.2: 900 g
- 1 tbsp baking powder converted.2: 15 ml
- 1 tbsp vegetable oil converted.2: 15 ml
- 2 tsp paprika converted.2: 10 ml
- 1 tsp garlic powder converted.2: 5 ml
- 1 tsp onion powder converted.2: 5 ml
- 1 tsp dried oregano converted.2: 5 ml
- 1/2 tsp dried thyme converted.2: 2.5 ml
- 1/2 tsp cayenne pepper converted.2: 2.5 ml
- 3/4 tsp fine salt converted.2: 3.75 ml
- 1/2 tsp ground black pepper converted.2: 2.5 ml
Instructions
- Heat the oven to 425°F. Line a rimmed baking sheet with foil and set a wire rack on top. Lightly oil the rack.
- Pat the chicken wings very dry with paper towels. In a large bowl, toss the wings with the baking powder and salt until evenly coated.
- In a small bowl, mix the paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne, and black pepper.
- Drizzle the wings with the oil, then sprinkle on the spice blend. Toss until every piece is coated.
- Arrange the wings on the prepared rack, skin side up, leaving space between pieces. Bake for 40–45 minutes, turning halfway, until the skin is crisp and the centers reach 165°F.
- For extra char, broil for 1–2 minutes, watching closely. Rest 5 minutes and serve hot.
Notes
Air fryer option: Cook at 390°F for 24–28 minutes, shaking or flipping halfway, until crisp and 165°F internal. Spice heat: increase or reduce cayenne to taste. Make-ahead: Toss with spices up to 12 hours in advance and refrigerate; bake just before serving. Storage: Refrigerate leftovers up to 3 days. Reheat at 375°F for 8–10 minutes until hot and crisp. converted.2 notes: 1 lb = approx. 450 g; 1 tbsp = 15 ml; 1 tsp = 5 ml.
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