| Recipes |

Who Dat?

Keep Houston Press Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Houston and help keep the future of Houston Press free.

Hell has frozen over. The New Orleans Saints are going to the Super Bowl this Sunday. So, to celebrate, we give you our twist on traditional Buffalo wings, Cajun Chicken Wings. These wings are so good and so easy, you'll look for any excuse to make them. Even Colts fans will be begging for more.

The recipe, after the jump.

Cajun Chicken Wings

  • 12 chicken wings (Some people cut off the tips, but we keep them for flavor)
  • 2 tablespoons chile powder
  • 2 tablespoons cayenne pepper
  • 2 tablespoons New Orleans/Cajun Spice*
  • 1 stick of butter
  • Favorite hot sauce
  • Preheat the oven to 425 degrees. Mix the chile powder, cayenne pepper and Cajun spice together in a bowl. Rub both sides of the chicken wings with the spice mixture. Spread the chicken wings skin-side-up on a baking sheet. Bake in the oven for 30 minutes or until wings are cooked through.

    While the chicken is cooking, melt butter and mix with your favorite hot sauce. The amount of hot sauce you use is up to you. It all depends on how spicy you want your wings.

    After the first 15 minutes of cooking, baste the chicken wings with the butter and hot sauce mixture and return to the oven. This will keep the wings most while they cook. Right before the chicken wings are done (about the last three minutes), turn the oven on broil. The broil will give the wings a nice, crispy skin.

    Serve the wings with your favorite dipping sauce and veggies.

    *You can find New Orleans/Cajun spice at any grocery store. Make sure to purchase an herb-based one and not one with a lot of salt like Tony Chachere's. The salt-based spice mixtures will make your wings too salty. If you want to make your own Cajun seasoning, mix together equal parts salt, garlic powder, onion powder, paprika, red pepper, black pepper and dried oregano.

    Keep the Houston Press Free... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.

    We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


    Join the Press community and help support independent local journalism in Houston.


    Join the Press community and help support independent local journalism in Houston.