Got a Char-Broil Big Easy? Think you can’t join the tailgating crowd with it? That it’s just for turkeys? Well, wrong! It’s time to fire up and make some fantastic crispy Cajun wings on the Char-Broil Big Easy! These great wings take just a little effort, just a little time, and they come out absolutely fantastic. And the sauce is nothing to sneeze at either! These are great tasting wings too!
It’s Super Easy
There are just two simple steps to making crispy Cajun wings on the Char-Broil Big Easy. First, you need to air dry the wings coated in seasoned baking powder (not baking soda) overnight in a fridge on a wire rack. This helps dry out the skin, making it easier to get it crispy later. And second, when it comes time to cook the wings, make sure you don’t over-crowd your Big Easy. The high heat circulates around the wings helps crisp up the skin.
Load Up
You can use a bunk bed basket (and you’ll want to) for more wings. And in fact, if you’re patient, you can fit two bunk bed baskets into the Big Easy at once. Or do like me and get more than one Big Easy and have a wing-cooking funfest!
Don’t Forget The Sauce
Sure, you can use any sauce you want on these wings. But you’ll want to keep that Cajun theme going and make a batch of the sauce below. It has a nice spicy kick to it with a great flavor that compliments the seasoned wings perfectly.
It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.
Check out my favorite appetizer and desserts made on the Big Easy!
Crispy Cajun Wings on the Char-Broil Big Easy
Ingredients
For the wings
- 2 pounds chicken wings flats and drumettes separated, tips saved to make stock
- 1 tablespoons baking powder
- 3 teaspoons Cajun seasoning or more, to taste
For the sauce
- ¼ cup unsalted butter
- ¼ cup Louisiana hot sauce
- 1 tablespoon Worcestershire sauce
Instructions
For the wings
- Place the wings in a large bowl or resealable container.
- Combine the baking powder and Cajun seasoning.
- Sprinkle half of the seasoning mix over the wings. Using your hands, toss the wings to coat.
- Add the remaining seasoning and repeat.
- Transfer the wings to a wire rack over a baking sheet. Place in the fridge 12 hours or overnight to dry out the skin.
- Fire up your Big Easy. Lightly spray the basket and the bunk bed basket with non-stick spray. Let the Big Easy preheat for 5-10 minutes.
- Add the wings to the baskets and lower into the Big Easy. Do not let the wings touch or overlap. You can stand them on end if you want to fit more wings into the baskets. You can also use up to two bunk bed baskets at a time, adding more cooking area.
- Cook until the wings are lightly browned and crispy, usually 30 minutes. While the wings are cooking make the wing sauce. Note: Wings towards the bottom of the cooker may cook faster so check them after 30 minutes.
- Transfer the wings to a large bowl. Pour as much sauce as desired over the wings and toss to coat. Serve hot.
For the sauce
- Melt the butter in a small saucepan over medium heat.
- Stir in the hot sauce and Worcestershire.
- Reduce heat and keep warm until ready to use.
Nutrition
Nutritional values are approximate.
