Cajun Fried Wings

We love chicken wings, so when I saw Des from Life’s Ambrosia’s post on her Aunt’s famous wings (with a kick, of course), I starred it in my Google Reader and put it on my ever-growing list of recipes to try. Well, we finally tried them and they were amazing.

It’s basically a crime (well, at least to all you chicken wing lovers out there) to have sauceless wings, but I’m here to tell you that these wings don’t need any sauce. That’s right, I said it. We made sauceless wings and we loved them. When it comes to flavor, these wings get a huge boost from a two hour marinade in cajun seasoning, honey and olive oil .

Cajun Fried Chicken Wings

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Here’s what you’ll need:
Serves: 4
– 1 1/2 lbs chicken wings, tips trimmed
– 3 tbsp cajun seasoning
– 1/4 cup olive oil
– 1 tsp honey
– 1 tbsp corn starch
– 1 cup flour
– 2 tsp salt
– oil for frying (anything that holds hear well will do, but something on the healthier side is our favorite)

Instructions:
Prepare your chicken wings by trimming the tips and separating the drumette from the…other part of the wing thing that I don’t know the name of. (You don’t have to do this, but it makes them more like restaurant style wings.) Rinse the chicken and pat dry with a paper towel.

In a large Ziploc bag, combine the cajun seasoning, olive oil and honey. Throw the chicken in the bag, seal and mix everything around so the wings are nice and coated with the mixture. Refrigerate for two hours.

After the chicken has been marinading, combine the corn starch, flour and salt in another Ziploc bag. Transfer the chicken from the marinading bag to the flour bag and toss around to coat all the wings with a nice layer of flour. Remove the wings from the bag and let them sit out on a plate for about 15 minutes before frying (this is a good time to start heating your oil).

Heat about two inches of oil in a heavy-bottomed pan (or you can use a deep fryer) over medium-high heat. Bring the oil to 350 degrees and start frying the chicken, in batches to hold a constant temperature, until golden brown and cooked through, five to seven minutes. Transfer the fried chicken to a plate lined with paper towels to cool and drain off the excess oil.

I can’t lie when I say that these are probably the best homemade chicken wings I’ve ever had. Sauceless or not, these were the bomb. They were crispy on the outside, tender and juicy on the inside, and packed with a ton of flavor from the cajun marinade. I’m a dipper, so we decided to make a little cajun aioli to dip in, which was awesome (thanks to Billy) and complimented the wings perfectly.

I think this is a pretty versatile recipe, so I’m excited to try these again with different flavor bases. Thanks, Des, for an awesome wing recipe! Make sure to check out Des over at Life’s Ambrosia for this and other awesome recipes!

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