Wingstop Cajun wings start with a spicy dry rub and end with a toss in the sauce – Wingstop’s signature buffalo sauce, that is. These wings are tangy and bold with just the right amount of heat.
I did my best to get as close to the original recipe as possible. And Mini Me (a Wingstop connoisseur) gives her seal approval, so I’m feeling pretty good.
What are Wingstop Cajun Wings about?
Wingstop’s Cajun wings are a fusion of dry Cajun seasoning and their signature Buffalo sauce, combining to create a unique kind of heat and flavor.
It’s moderately spicy with a tanginess that people love.
Ingredients
- Chicken wings. Use whole chicken wings or separate them, whatever you prefer. I like to buy the party wings from Costco that are already separated.
- Butter
- Hot sauce
- Cajun seasoning. This should not be confused with Creole seasoning. They are not the same, so be sure to get a blend called Cajun. You can find it in most grocery stores.
- Brown sugar
- Vinegar
- Flour
- Chili powder
- Garlic powder
How to Make Wingstop Cajun Wings
Coat the Wings in Cajun Seasoning
Start by tossing the wings in a mixture of flour, Cajun seasoning, brown sugar and chili powder. Then, chill the wings in the refrigerator for 30 minutes.
The chilling process helps reduce moisture in the skin, which results in crispier wings after they’re baked.
Bake the Wings
No need to deep fry these guys! They’ll get nice and crispy when baked at high heat in the oven.
Place the wings on a parchment-lined baking sheet and let the oven do the rest.
Make the Sauce
Wingstop’s signature Buffalo sauce is a mixture of hot sauce, butter, garlic and an acid, like white vinegar.
The vinegar adds an awesome tanginess and the butter makes the sauce velvety smooth.
Combine those ingredients in a small saucepan and simmer for a few minutes.
Toss the Wings in the Sauce
Combine those crispy Cajun wings with the Buffalo sauce and BOOM! Magic.
Watch how to make Wingstop’s Cajun Wings!
Serving Suggestions
You’ll definitely want to serve ranch dressing or blue cheese dressing to cool these bad boys down.
Celery sticks are a crisp and refreshing addition as well.
Storage and Reheating
Store any leftover wings in a sealed airtight container or Ziploc bag. They will stay fresh in the refrigerator for 3-4 days, after which time you can transfer them to the freezer.
To reheat your wings, pop them in the oven or air fryer until they’re sizzling and crispy again, about 3-4 minutes.
Cooking Variations
1. Deep Fry. This is Wingstop’s traditional method, and there’s no question that the crispiest wings come from the deep fryer. Mimic a deep fryer at home by using a large pot filled with 2 inches of oil. Use a kitchen thermometer to check for an oil temperature of 350F-360F degrees. Deep fry your wings for about 10 minutes.
2. Air Fry. Preheat your air fryer to 400F degrees and coat the basket with nonstick cooking spray. Air fry the wings in batches for 20-30 minutes until they’re golden brown and crispy.
FAQs
Cajun spices typically include cayenne pepper, black pepper, onion powder, garlic powder and paprika. The Wingstop Cajun seasoning also adds chili powder and brown sugar.
Wingstop deep fries their wings, yielding juicy meat and crispy skin.
The Cajun seasoning at Wingstop is a dry mixture containing cayenne pepper, black pepper, onion and garlic powder, brown sugar and chili powder.
When you make this Wingstop Cajun wings recipe, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more chicken wing recipes, try these:
- Honey Old Bay Wings (Air Fryer Recipe)
- Sticky BBQ Wings
- Baked Dry Rub Wings (Buffalo Wild Wings Copycat)
Wingstop Cajun Wings
Ingredients
- 4 lbs. chicken wings separated
- 1 cup hot sauce
- 1/2 cup unsalted butter
- 2/3 cup all purpose flour
- 2 Tbsp. Cajun seasoning
- 1 tsp. brown sugar
- 1 tsp. white vinegar
- 1 tsp. garlic powder
- 1/2 tsp. chili powder
Instructions
- In a large mixing bowl, combine the flour, Cajun seasoning, brown sugar and chili powder. Add the wings and toss to coat.
- Cover and chill in the refrigerator for 30 minutes.
- Preheat oven to 425F degrees. Line a baking sheet with parchment paper. Arrange the chicken wings in a single layer on the baking sheet. Bake for 45 minutes.
- In a small saucepan, melt the butter over medium heat. Stir in the garlic powder. Pour in the hot sauce and vinegar, and simmer until smooth, stirring.
- Transfer the wings to a large bowl and pour the hot sauce over top. Toss to coat.
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