Cajun Wings Recipe

Prep wings

Pat wings dry with paper towels. If not already split, separate wingettes (flats) from drumettes and discard tips or save for stock.

In a large bowl, whisk together buttermilk, pickle juice (if using), salt, and black pepper. Add wings and turn to coat fully. Cover and refrigerate for 1–4 hours (minimum 1 hour; up to overnight for deeper flavor).

While wings marinate, combine paprika, cayenne, onion powder, garlic powder, oregano, thyme, ground pepper, and kosher salt in a small bowl. Taste a pinch (careful—contains salt and cayenne) and adjust heat/salt to your preference. Reserve about 1 teaspoon of this mixture to add to the coating later; the rest will be used to toss finished wings or for extra seasoning.

In a shallow bowl or rimmed plate, whisk together flour, cornstarch, and the reserved 1 teaspoon of Cajun rub until evenly combined. The cornstarch helps crisp the crust.

Remove wings from the buttermilk, letting excess drip off. One at a time, dredge wings in the flour mixture, pressing lightly to adhere an even coating. Place coated wings on a wire rack set over a baking sheet and let rest 10–15 minutes to help the coating set (this reduces loss of coating when frying).

Heat oil in a deep skillet or heavy pot to 350°F (175°C). If you don't have a thermometer, heat oil over medium-high until a small piece of bread sizzles and browns in about 45–60 seconds (use caution). Use enough oil so wings can float without crowding; about 1–1½ cups in a 10-inch skillet is typical.

Working in batches (do not overcrowd), carefully add wings to hot oil and fry until golden brown and crisp, about 8–10 minutes per batch, turning once halfway through. Internal temperature should reach 165°F (74°C). Transfer cooked wings to a wire rack set over a baking sheet or to paper towels to drain.

Make sauce (optional finish)

In a small saucepan or skillet over low heat, melt butter. Whisk in hot sauce and honey (if using) until smooth and warmed through. Remove from heat.

Place the drained hot wings in a large bowl. Pour the warm butter–hot sauce mixture over the wings and toss gently until evenly coated. If you prefer dry-rubbed wings, instead sprinkle the remaining Cajun rub over hot wings and toss to coat (skip the butter/sauce step).

Arrange wings on a platter, garnish with chopped parsley and serve with lemon wedges on the side for squeezing. Serve immediately while hot and crispy.