Name: Storyville Chicagos Cajun Wings Recipe
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 2 lb chicken wing pieces (drumettes + flats); 1 cup buttermilk; 1 tbs hot sauce; 1 tsp kosher salt; 0.5 tsp black pepper; 1.5 cups all-purpose flour; 0.25 cup cornstarch; 2 tsp paprika (sweet or smoked); 0.5 tsp cayenne pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried oregano; 0.5 tsp dried thyme; 0.25 tsp ground white pepper; 0.5 tsp celery salt; 0.5 tsp brown sugar (light); 1 tsp kosher salt (for breading); 1 qt neutral frying oil (canola, peanut, or vegetable); 0.5 cup mayonnaise; 0.25 cup sour cream; 2 tbs buttermilk (for ranch); 1 tbs fresh parsley, finely chopped; 1 tsp fresh chives, finely chopped; 0.5 tsp dried dill; 0.25 tsp garlic powder (for ranch); 0.25 tsp onion powder (for ranch); 0.5 tsp lemon juice; 0.25 tsp kosher salt (for ranch); 0.25 tsp black pepper (for ranch); 0 to taste extra cayenne or Cajun seasoning (optional, to taste)

Method

Wings & Marinade

Trim and pat dry

If not already prepared, separate wings into drumettes and flats, discard tips or save for stock. Rinse briefly and pat very dry with paper towels.

Marinate

In a large bowl, whisk together 1 cup buttermilk, 1 tablespoon hot sauce, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Add the wings, toss to coat thoroughly, cover and refrigerate for 1–4 hours (minimum 1 hour).

Breading (House Cajun Breading)

Make breading mix

In a shallow dish or large bowl combine 1.5 cups all-purpose flour and 1/4 cup cornstarch. Add 2 tsp paprika, 1/2 tsp cayenne, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1/2 tsp dried thyme, 1/4 tsp white pepper, 1/2 tsp celery salt, 1/2 tsp brown sugar and 1 tsp kosher salt. Whisk thoroughly to distribute spices evenly.

Dredge wings

Remove wings from marinade one at a time, letting excess buttermilk drip back into bowl. Dredge each wing in the breading mix, pressing lightly so the coating adheres. Place breaded wings on a wire rack set over a sheet pan. For extra-crisp double coating, dip each dredged wing briefly back into remaining buttermilk and then recoat in the flour mix; return to rack.

Rest before frying

Let breaded wings rest on the rack for 15–20 minutes at room temperature. This helps the crust set and reduces coating loss when frying.

For Frying

Heat oil

Pour about 1 quart neutral oil into a deep heavy pot or Dutch oven so oil depth is about 2–3 inches and there's room to add wings without crowding. Heat oil over medium-high to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread browns in ~40–50 seconds.

Fry wings

Fry wings in batches of 6–8 depending on pot size — do not overcrowd. Cook first at 350°F for 7–8 minutes until coating is golden and internal temp reaches ~165°F (74°C). Remove with a slotted spoon to a wire rack set over a sheet pan.

Crisp finish (optional)

For an extra-crisp finish, increase oil to 375°F (190°C) and return wings in batches for 1–2 minutes until deeply golden and crisp. Drain on wire rack and immediately sprinkle with a light pinch of extra kosher salt or a dusting of additional Cajun seasoning while hot.

Ranch Sauce

Mix ranch

While wings rest or fry, combine 1/2 cup mayonnaise, 1/4 cup sour cream and 2 tablespoons buttermilk in a small bowl. Stir in 1 tablespoon finely chopped parsley, 1 teaspoon chopped chives, 1/2 teaspoon dried dill, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/2 teaspoon lemon juice, 1/4 tsp kosher salt and 1/4 tsp black pepper. Adjust thickness with extra buttermilk if needed. Chill until ready to serve.

Finishing & Serving

Plate and garnish

Arrange hot wings on a platter. Garnish with chopped parsley and serve with lemon wedges and a bowl of ranch sauce. Offer extra cayenne or Cajun seasoning alongside for guests who want more heat.

Storage and reheating

Store leftover wings in an airtight container in the fridge for up to 3 days. Reheat in a 400°F (200°C) oven on a wire rack for 8–10 minutes to restore crispness.