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Cajun Spice Chicken Wings with Remoulade Sauce
Cajun Spice Chicken Wings with Remoulade Sauce
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
75 minutes
Chef John's easy New Orleans-style Buffalo chicken wings: Crispy, spicy, and no messy deep frying! Dip in cold, creamy sauce for a perfect contrast of textures and flavors.
Ingredients:
  • 1 tablespoon baking powder
  • 2 teaspoons kosher salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground paprika
  • 1.5 teaspoons cayenne pepper
  • 1 teaspoon freshly ground black pepper
  • 0.5 teaspoon dried oregano, crushed
  • 0.5 teaspoon dried thyme, crushed
  • 2 pounds chicken wings, split and tips discarded
  • 1 tablespoon capers, drained
  • 0.5 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 0.5 teaspoon Worcestershire sauce
  • 1 teaspoon Louisiana-style hot sauce
  • 0.125 teaspoon cayenne pepper
  • 0.5 teaspoon ground paprika
  • 1 clove garlic, crushed
  • 1 tablespoon finely sliced green onion
  • 1 tablespoon finely chopped flat-leaf parsley
  • 2 teaspoons freshly squeezed lemon juice
  • salt to taste
Instructions:
  • To create the spice rub, blend baking powder, salt, garlic powder, onion powder, cumin, paprika, cayenne, black pepper, oregano, and thyme in a small bowl until well mixed.
  • In a large bowl, coat wings with 3 tablespoons of spice rub using tongs until fully covered. Place them on a baking rack over a parchment-lined sheet pan. Sprinkle a bit more spice rub on each wing and allow to sit for 15 minutes before proceeding.
  • Preheat the oven to 425°F (220°C) for a perfect bake.
  • Crush capers in a bowl using a fork. Combine mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, cayenne pepper, paprika, minced garlic, chopped green onion, parsley, and freshly squeezed lemon juice. Whisk everything together until smooth. Adjust seasoning with salt to taste. Refrigerate until ready to use.
  • Place wings in the center of the oven and bake at the same temperature for a total of 40-45 minutes, flipping halfway through, until golden brown, fully cooked, and the juices run clear. The internal temperature near the bone should reach 165°F (74°C) when checked with a thermometer.
  • Drizzle with homemade remoulade sauce before serving.

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