Wingstop Cajun Wings Recipe
Treat yourself to the deliciousness of Wingstop’s famous Cajun wings. These classic wings are easy to make and pack a flavorful punch with their combination of spicy hot sauce, fragrant Creole seasoning, and buttery texture. Perfect for game days or any time you need an appetizer that will have everyone reaching for seconds. Get ready to transform your kitchen into the ultimate Wingstop experience!
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Servings: 2 people
Calories: 475kcal
Equipment
- deep pot
Ingredients
- 1 pound of plump and juicy chicken wings sourced from free-range chickens, ensuring a tender and succulent texture in every bite.
- 3/8 cup of Frank's Red Hot Sauce skillfully crafted using a special blend of aged cayenne peppers, providing a perfect balance of heat and tanginess to the dish.
- 1 1/2 teaspoons of Tony Chachere's Creole Lite Seasoning thoughtfully chosen for its unique blend of herbs and spices, providing a flavorful and slightly spicy kick to the dish.
- Vegetable or canola oil carefully selected for its high smoke point and neutral flavor, used for deep frying the chicken wings. Use the same amount as mentioned in the original recipe.
- 1/2 teaspoon of white vinegar carefully selected for its mild acidity, enhancing the overall flavor profile of the sauce.
- 1/4 cup of premium margarine or butter meticulously chosen for its creamy and rich consistency, adding a luscious and indulgent element to the sauce.
- 1/2 teaspoon of Worcestershire sauce meticulously prepared using a blend of savory spices and aged vinegar, adding a rich and umami undertone to the sauce.
Instructions
- Heat a deep pot with enough oil so that it is at least 4 inches deep. Heat the oil to 375 degrees Fahrenheit (190 degrees Celsius).
- While the oil is heating, prepare the wings by patting them dry and then season both sides of each wing liberally with salt and pepper.
- Once the oil is hot enough, carefully place the wings in the pot and fry until they are golden brown and cooked through. This should take about 10 minutes.
- While the wings are cooking, melt margarine or butter in a saucepan over medium heat. Once melted, add in Frank’s Red Hot Sauce, white vinegar, Worcestershire sauce, and Tony Chachere’s Creole Lite Seasoning.
- Stir the mixture until fully combined and let it simmer for a few minutes.
- Once the wings are cooked, carefully remove them from the oil with a slotted spoon and place them in a large bowl. Pour the prepared sauce over the wings and stir to coat them evenly.
- Serve the wings immediately!
Notes
-Make sure to fry the wings in batches so that they are evenly cooked and don’t overcrowd the pot.
-If you want a spicier version, add some additional hot sauce or cayenne pepper to the sauce.
-You can also bake the wings instead of deep frying them if you prefer. Place them on a greased baking sheet and bake at 400 degrees Fahrenheit (200 degrees Celsius) for 25 minutes or until cooked through.