Cajun fried chicken wings

Try a North American favourite, spiced up with homemade Cajun seasoning as a tangy starter
By Charita Jones
Cajun fried chicken wings
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the Cajun seasoning

  • 2 tsp ground cayenne pepper, or chilli powder
  • 2 tsp ground black pepper
  • 2 tsp garlic powder
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 1/2 tsp dried red chilli flakes
  • 1 1/2 tsp granulated sugar
  • 60 g dried onion flakes
  • 25 g dried mixed herbs
  • 1 1/2 tsp grated nutmeg
  • 50 g salt

For the buffalo wings

  • 10 chicken wings
  • 200 g plain flour
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 litres vegetable oil, for deep frying

For the soured cream dressing

  • 250 ml soured cream
  • 50 ml lemon juice
  • 3 spring onions, sliced
  • 1/2 tsp coarse sea salt
  • 50 g fresh coriander, finely chopped

For the hot sauce (optional)

  • 125 g butter
  • 57 ml bottle tabasco


1. Combine all the Cajun seasoning ingredients, season well with salt, and Leave on one side.

2. Halve chicken wings at the joint and put in a bowl. Sprinkle over one tablespoon of the Cajun seasoning, rubbing it over the chicken with your fingers. Set aside for 10-15 minutes.

3. Put the flour, salt, black pepper and remaining Cajun seasoning into a large plastic bag ' preferable one that seals with a zip. Add the wings, close the bag, and shake to coat the wings in the seasoning mixture. Remove from the bag and dust off any excess coating.

4. Heat the vegetable oil to in a deep fat fryer or large pan until hot but not smoking. Fry the chicken wings, a few at a time, for 5-6 minutes, until crisp and cooked through. Drain on kitchen paper and transfer to a serving plate.

5. For the soured cream dressing: mix all of the dressing ingredients in a small bowl until well combined.

6. Serve the chicken wings with the soured cream dressing, and accompany with celery sticks and blue cheese dressing if liked.

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