Crispy chicken wings, buttery hot sauce, and Cajun seasoning make this Wingstop Cajun Wings Recipe the ultimate spicy snack!
Okay, picture this. It’s Friday night. The kind of night where you just want to park yourself on the couch with something good on Netflix and something even better in your hands—food, obviously. I was craving Wingstop Cajun Wings. You know that craving? Like, you can practically taste the spicy butter sauce before you even put in the order?
But here’s the thing. The nearest Wingstop is a solid 45-minute drive from me. And I love wings, but I don’t love them that much. So, I figured… why not try making my own? Worst case, I botch it and we order pizza, right? Well, folks, I nailed it. And when my husband, who’s usually a hard sell on homemade wings (he’s a “let’s just order out” kind of guy), said “Whoa… these are better,” I knew I had something special.
Now, whenever we’re feeling wing night coming on, we skip the drive and stay in our comfies. And now you can too.
Why You’ll Love This Wingstop Cajun Wings Recipe?
Here’s why these Cajun wings are permanently in my dinner rotation (and why I think they’ll end up in yours too):
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They’re crispy, juicy, and spicy… all the things wings should be.
You bite in, and there’s a crunch, then the juicy chicken, then the kick of heat. Boom. Flavor fireworks. -
You’re in control of the heat.
Want them blazing hot? Go for it. Need to tone it down for the kids? Easy peasy. -
They’re faster than takeout.
No waiting. No delivery mix-ups. Just wings when you want them. -
Perfect for game day, movie night… or just because you can.
I’ve made these for family get-togethers, and suddenly everyone’s hovering around the plate like it’s the last wings on Earth. True story.
Ingredient Notes:
Let’s talk about what makes these wings so dang irresistible.
The Essentials:
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Chicken Wings (2 pounds)
Flats, drumettes… your call. I like a mix because life’s about balance, right? -
Vegetable or Canola Oil
Go neutral. Peanut oil works too if you’re feeling fancy (and nobody’s allergic). -
Margarine or Butter (1/2 cup)
Butter makes everything better, but margarine gives you that old-school Wingstop vibe. -
Frank’s Red Hot Sauce (3/4 cup)
Because Frank’s is the king of hot sauces. Tangy, spicy, but not blow-your-face-off hot. -
White Vinegar (1 tsp)
Just a splash to brighten things up. -
Worcestershire Sauce (1 tsp)
Adds that “what is that?” depth. Umami, baby. -
Tony Chachere’s Creole Lite Seasoning (1 tbsp)
This stuff is magic. It’s like Cajun fairy dust. Don’t skip it.
How To Make Wingstop Cajun Wings?
Alright. Roll up your sleeves. This is about to get delicious.
Step 1. Cut and Prep Your Wings
If you bought whole wings, you’ll want to cut them into drumettes and flats. Toss the wing tips in a bag and freeze them for stock. Waste not, want not.
Step 2. Heat the Oil
In your deep fryer or a big pot, heat the oil to 375°F. Get yourself a thermometer if you don’t already have one. It’s a lifesaver. And saves you from oil fires… not fun.
Step 3. Fry ‘Em Up
Want To Save This Recipe?
Work in batches. No crowding the pot, or you’ll end up steaming them instead of frying. Fry for 10-12 minutes, until they’re golden brown and have reached 165°F inside. Pull them out, drain on a rack (or paper towels if you’re like me and ran out of racks).
Step 4. Make That Sauce
In a saucepan over medium-low, melt the margarine. Stir in Frank’s, vinegar, and Worcestershire. Let it get all cozy and combined. You’ll know it’s ready when it smells like wings.
Step 5. Sauce and Season
Toss those crispy wings in a big bowl with the sauce. Then hit them with Tony Chachere’s Creole seasoning while they’re still sticky. Toss again. Don’t be shy.
Step 6. Serve Right Away
These babies are best hot and saucy. If you wait too long, you’ll regret it. Trust me.
Storage Options:
I’m gonna be real with you. Leftovers don’t usually happen. But if you have superhuman restraint, stash them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 10 minutes. The microwave? Only if you have to. No judgment.
Variations and Substitutions:
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Air Fryer Cajun Wings
Toss them in oil, pop them in theair fryer at 400°F for 25-30 minutes, flipping halfway. Less mess. Still crispy. -
Grilled Cajun Wings
Summer backyard BBQ vibes? Grill these babies instead of frying. Brush with the sauce after. -
Mild Version
Cut the Frank’s in half and add more butter. Perfect if you’ve got kids or spice wimps around. -
Make Them Even Hotter
Add cayenne pepper to the sauce. Or go nuts and splash in some ghost pepper hot sauce. You’ve been warned.
What to Serve with Wingstop Cajun Wings?
You’ve got your wings. Now let’s make it a meal.
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Ranch or Blue Cheese Dip
Essential. Because we need that cool factor against all this heat. -
Celery and Carrots
The classic crunch. Plus, it makes you feel healthier. -
French Fries or Sweet Potato Fries
Crispy, salty, and the perfect partner for wings. -
Cold Beer or Sweet Iced Tea
Choose your vibe. As long as it’s cold, you’re golden.
Frequently Asked Questions:
Can I bake these wings instead of frying?
You bet! Bake at 425°F for 40-45 minutes (flip halfway through), then toss in the sauce.
How do I make them less spicy?
Use less Frank’s and add more butter. Easy fix.
What’s the best oil for frying wings?
Canola or vegetable. Peanut oil if you’re fancy and allergy-free.
And there it is! Your guide to mastering Wingstop Cajun Wings at home. Grab some napkins. It’s about to get messy (in the best way).
Try them out and tell me—did you make them hotter? Did you go all-out on the dipping sauces? Can’t wait to hear what you think!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Wingstop Cajun Wings Recipe
Ingredients
- Vegetable or canola oil for deep frying
- 2 pounds chicken wings
- ½ cup margarine or butter
- ¾ cup Frank’s Red Hot Sauce
- 1 teaspoon white vinegar
- 1 teaspoon Worcestershire sauce
- 1 tablespoon Tony Chachere’s Creole Lite Seasoning
Instructions
Prepare the Chicken Wings
- If the chicken wings are whole, separate them into drumettes and wingettes by cutting through the joints. Discard or reserve the wing tips for making stock.
Heat the Oil
- In a deep fryer or large heavy-bottomed pot, heat the vegetable or canola oil to 375°F (190°C). It is recommended to use a thermometer to maintain the correct temperature.
Fry the Chicken Wings
- Carefully place the chicken wings into the hot oil in small batches, ensuring not to overcrowd the fryer. Fry for approximately 10 to 12 minutes, or until golden brown and an internal temperature of 165°F (74°C) is reached. Remove the wings and place them on a wire rack to drain excess oil.
Prepare the Cajun Wing Sauce
- In a small saucepan over medium-low heat, combine the margarine (or butter), Frank’s Red Hot Sauce, white vinegar, and Worcestershire sauce. Stir until the mixture is smooth and all ingredients are fully incorporated. Remove from heat.
Toss the Wings in Sauce and Seasoning
- Transfer the cooked wings to a large mixing bowl. Pour the prepared sauce over the wings and toss thoroughly until evenly coated. Sprinkle the Tony Chachere’s Creole Lite Seasoning over the wings and toss again to ensure a consistent coating.
Serve Immediately
- Arrange the wings on a serving platter and serve hot. These wings are best enjoyed fresh for optimal texture and flavor.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
