Crispy Cajun Wings on the Char-Broil Big Easy
Tasty, crispy wings!
Servings 2
Calories 769kcal
Ingredients
For the wings
- 2 pounds chicken wings flats and drumettes separated, tips saved to make stock
- 1 tablespoon 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.
- 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.
Notes
Wings towards the bottom of the cooker may cook faster so check them after 30 minutes.
Nutrition
Calories: 769kcal | Carbohydrates: 5g | Protein: 46g | Fat: 63g | Saturated Fat: 26g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 250mg | Sodium: 1723mg | Potassium: 570mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2602IU | Vitamin C: 25mg | Calcium: 407mg | Iron: 4mg