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A few weeks ago I made a beer-can chicken recipe that used a 50/50 combination of Cajun seasoning and Old Bay seasoning. I instantly fell in love with the combination. A little heat, a little sweet, cloves, allspice, paprika… just about all you could imagine. I knew right then and there that I wanted to use the same mix on chicken wings. And so my Cajun Bay chicken wings were born. And oh how good they were. I served them dry, not sauced. Just that great combination of Cajun and Old Bay seasonings, with a little Ranch dressing on the side for dipping. The flavor combination was fantastic, and one you will see here again soon.
Once the wings are cooked, you can dust them with more of the Cajun and Old Bay mix if you want even more pronounced flavors. I skipped it since Anita isn’t quite the fan of Old Bay as I am. She doesn’t like cloves or allspice so much. That’s one nice thing about this mix. You still get those flavors, but they are toned down a bit because of the addition of the Cajun seasoning.
I’m a big fan of Cajun-flavored or Cajun-inspired wings. Try my Cravin’ Cajun and Cajun honey lime wings, and my Cajun wings with dipping sauce.
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.
Cajun Bay Chicken Wings
For the wings
- 3-4 pounds chicken wings flats and drumettes separated, tips discarded
- 1 1/2 tablespoons Cajun seasoning see note
- 1 1/2 tablespoons Old Bay seasoning see note
- 2 tablespoons vegetable oil
For the wings
- Place wings in a large resealable baggie or container.
- Combine the Cajun and Old Bay seasonings.
- Add the oil and seasonings, seal, and shake to coat.
- Refrigerate for 1-3 hours.
Nutritional values are approximate.