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Visit my other site, For The Wing, for all things chicken-wing!
I usually make my own sauce when it comes to Cajun-flavored chicken wings. But, for something new I grabbed a bottle of Cravin’ Cajun Wing Sauce from Louisiana Fish Fry Products. Our local grocery store has a number of Cajun-seasoned items. Thankfully. Cravin’ Cajun wing sauce has a nice hot sauce kick to it, sort of like a traditional wing sauce, but with some great southern spice.
So I just made up a batch of wings my usual way, cooking them on the Char-Broil Big Easy for a bit. You can also make them on a grill, smoker, in the oven or in a deep fryer. Then I tossed them in some Cravin’ Cajun sauce and served them with Ranch dipping sauce. Easy. Great.
Want a really great way to cook up a huge batch of kickin’ good chicken nuggets? Just heat your favorite frozen pre-cooked nuggets as the package says, then put them in a large bowl. Pour on the Cravin’ Cajun sauce and toss to coat. Perfect for a huge party and down-right absolutely delicious!
I’m a big fan of Cajun-flavored or Cajun-inspired wings. Try my Cajun honey lime, Cajun wings with dipping sauce, and my Cajun Bay (a fantastic mix of Cajun and Old Bay seasonings!) wings.
Cravin’ Cajun Chicken Wings
Ingredients
- 3-4 pounds chicken wings flats and drumettes
- 1 batch Fire-Eater Poultry Rub
- ½ bottle Cravin' Cajun Wing Sauce warmed
- Ranch dressing for dipping
Instructions
- Place the wings into a large resealable baggie or container.
- Combine all of the rub ingredients except for the oil and sprinkle over the wings. Seal and shake to coat.
- Open container and add the oil. Seal again and shake to coat.
- Refrigerate for at least 2 hours.
- Remove wings from container.
- When wings are done, transfer to a large bowl and pour the sauce over them. Toss to coat.
- Serve with Ranch dipping sauce
Nutrition
Nutritional values are approximate.
