Visit my other site, For The Wing, for all things chicken-wing!
I love chicken wings. Any flavor, any time, but in particular, I love wings with some kick. Not over-the-top, kick-me-in-the-gut hot, but just spicy enough to wake you up. These Cajun chicken wings with dipping sauce bring the heat thanks to Louisiana hot sauce.
I prefer to cook my wings in my Char-Broil The Big Easy TRU-Infrared Oil-less Turkey Fryer using the Wingin’ator 3000 modification, then finish them off on the grill to get a nice crunchy skin. But, they’re just as great cooked in the oven or on a grill. These Cajun chicken wings with dipping sauce are a delight no matter what you use to make them.
Try my Cravin’ Cajun, honey lime, and my Cajun Bay wings.
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 Chicken Wings
For the wings
- 3-4 pounds chicken wings separated
- 3/4 cup plain yogurt
- 2/3 cup Louisiana hot sauce
- 2 teaspoons garlic powder
- Cajun seasoning to taste
For the dipping sauce (if you like a lot of sauce like we do, you’ll want to double the ingredients)
- 2 ounces cream cheese
- 1/2 cup blue cheese salad dressing
- 1/4 cup Louisiana hot sauce
- 1/4 cup blue cheese or Gorgonzola, crumbled
For the wings
- Place wings in a large resealable container or baggie.
- Whisk together the yogurt, hot sauce and garlic powder.
- Marinate 2 – 12 hours, flipping occasionally.
For the dipping sauce
- Place the cream cheese, dressing and hot sauce into medium bowl.
- Microwave for 1-2 minutes until melted.
- Whisk mixture until creamy smooth.
- Fold in the blue cheese.
Nutritional values are approximate.