Larry’s Mama’s Cajun Chicken Wings Recipe

In a small bowl combine paprika, kosher salt, black pepper, garlic powder, onion powder, oregano, thyme, cayenne, and brown sugar. Whisk until evenly blended. Reserve about 1 tablespoon of the rub to add to the sauce later and set the rest aside for the wings.

Prep the wings

If not already done, separate the wings into drumettes and flats and discard or save tips for stock. Pat wings dry with paper towels to remove excess moisture.

In a bowl or resealable bag, whisk together buttermilk, 2 tablespoons hot sauce, Worcestershire sauce and 1 teaspoon salt (optional). Add 2 tablespoons of the prepared Cajun dry rub to the buttermilk mixture and stir to combine.

Add the wings to the marinade, making sure they are submerged or well-coated. Cover and refrigerate for at least 2 hours and up to overnight. The buttermilk tenderizes and helps the spices adhere.

Remove the wings from the refrigerator about 30 minutes before frying to bring them closer to room temperature and shake off excess buttermilk (do not rinse).

In a large bowl combine the flour, cornstarch and baking powder. Add the remaining Cajun dry rub you set aside (or 1–2 tablespoons of the reserved rub if you kept more). Stir to evenly distribute.

One at a time, dredge each wing in the flour mixture, pressing lightly so a thin, even coating adheres. Shake off excess and place on a wire rack set over a baking sheet. Let the coated wings rest 10–15 minutes; this helps the coating set and prevents it from falling off in the oil.

Pour oil into a large heavy-bottomed pot or deep fryer to a depth of about 3–4 inches (enough to cover wings) and heat to 350°F (175°C). Use a thermometer to monitor temperature and maintain between 340–360°F while frying.

Fry the wings in batches without overcrowding—about 6–8 pieces per batch depending on pot size. Cook for 8–10 minutes, turning occasionally, until golden brown and internal temperature reaches 165–170°F and the skin is crisp. Adjust time depending on wing size.

Using a slotted spoon or spider, transfer fried wings to a wire rack set over a baking sheet to drain and keep crisp. If desired, finish in a 375°F (190°C) oven for 5 minutes to ensure crispness and cooked-through meat for larger wings.

While you fry the last batch, melt the butter in a medium saucepan over low heat. Add 3 tablespoons hot sauce, 1 tablespoon reserved Cajun rub, 1 tablespoon lemon juice and 1 teaspoon Worcestershire sauce. Whisk until combined and warmed through—do not boil (about 1–2 minutes). Taste and adjust heat or acidity by adding more hot sauce or lemon juice to your preference.

Place the freshly fried wings into a large warm mixing bowl. Pour the warm Cajun butter sauce over the wings and toss gently but thoroughly so each wing is evenly coated.

Transfer the coated wings to a serving platter, sprinkle chopped parsley over the top for color and a fresh note, and serve immediately with celery sticks, carrot sticks and extra hot sauce on the side if desired.