Name: Storyville Chicagos Cajun Chicken Wings Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 2 lbs chicken wings (flats and drumettes), split and tips removed; 1 cups buttermilk; 1 tbs hot sauce (e.g., Frank's); 1 tsp kosher salt; 1 tsp black pepper, freshly ground; 1 cups all-purpose flour; 2 tbs cornstarch; 2 tsp paprika (preferably smoked); 1 tsp cayenne pepper; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp dried oregano; 1 tsp dried thyme; 1 tsp brown sugar; 1 tsp kosher salt; 1 tsp black pepper; 1 cups neutral oil with high smoke point (vegetable, canola, or peanut); 1 cups ranch dressing (store-bought or homemade); 1 cups buffalo sauce (melted butter + hot sauce) or store-bought; 2 tbs chopped fresh parsley; 4 each lemon wedges

Method

Chicken & Marinade

Prep wings

Pat the wings dry with paper towels. If the wings are whole, separate into flats and drumettes and discard or save the tips for stock.

Marinate

In a large bowl, whisk together buttermilk, hot sauce, 1 tsp kosher salt, and 1 tsp black pepper. Add wings, turning to coat. Cover and refrigerate for at least 1 hour and up to 6 hours. The buttermilk tenderizes and adds flavor.

Cajun Dry Rub / Coating

Make dry rub

In a shallow dish or bowl, whisk together flour, cornstarch, paprika, cayenne, onion powder, garlic powder, dried oregano, dried thyme, brown sugar, 1 tsp kosher salt, and 1 tsp black pepper until evenly combined.

Coat wings

Remove wings from the buttermilk, letting excess drip off (do not rinse). One by one, toss wings in the flour mixture to coat thoroughly, pressing the mixture onto the skin so it adheres. Set coated wings on a wire rack and let rest 10–15 minutes; this helps the coating set.

For Frying

Heat oil

Pour oil into a heavy-bottomed pot or deep skillet to a depth of about 2 inches (about 1 cup may be enough for a small pot; adjust as needed). Attach a thermometer and heat oil to 350°F (175°C).

Fry wings (first cook)

Working in batches so not to overcrowd the pot, gently add coated wings to the hot oil. Fry for 6–8 minutes until the coating is set and the wings are cooked through (internal temp ~160°F/71°C), but not deeply browned. Use a slotted spoon to transfer wings to a wire rack set over a sheet tray.

Fry wings (second cook for crispiness)

Increase oil temperature to 375°F (190°C). Fry the wings again in batches for 2–3 minutes until golden brown and very crispy. Transfer to the wire rack to drain and rest for 2–3 minutes.

Alternative oven finish

If you prefer not to deep-fry: preheat oven to 450°F (230°C). Arrange coated wings on a wire rack over a sheet pan, spray lightly with oil, and bake 25–30 minutes, flipping once, until crispy and golden. Times may vary by oven.

Sauces & Garnish

Toss with sauce (optional)

To serve buffalo-style, place hot wings in a large bowl, add buffalo sauce (about 1/2 to 3/4 cup depending on preference) and toss until evenly coated. For classic 'Cajun dry' leave wings un-sauced and serve sauce on the side.

Plate and garnish

Arrange wings on a platter, sprinkle with chopped parsley, and serve with lemon wedges and both ranch and buffalo sauce on the side for dipping.