Cajun Wings And Fries Recipe

Prep wings

Pat wings dry with paper towels. Trim any excess skin and tips if present. Place wings in a large bowl.

Season and coat

In a small bowl combine 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp paprika, 1 tsp smoked paprika, 1 tsp cayenne, 1 tsp dried oregano, 1 tsp dried thyme and 1 tbsp brown sugar. Toss spice mix with wings until evenly coated. Sprinkle 2 tbsp cornstarch over wings and toss to coat (this helps crisp). Drizzle 2 tbsp olive oil and 1 tbsp lemon juice over wings and mix to create an even coating. Let rest 15–20 minutes at room temperature or refrigerate up to 2 hours.

Cook (oven method)

Preheat oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top. Arrange wings in a single layer on the rack with space between pieces. Bake 25 minutes, then flip wings and bake another 15–20 minutes until skin is deep golden and internal temp is 165°F (74°C) and skin is crisp. For extra crispness, broil 2–3 minutes watching closely.

Cook (air-fryer method)

Preheat air fryer to 400°F (200°C). Place wings in a single layer (cook in batches if necessary). Air-fry 20–25 minutes, shaking or flipping halfway, until crisp and cooked through.

Make Cajun glaze

While wings cook, melt 3 tbsp butter in a small saucepan or microwave. Stir in 3 tbsp hot sauce until smooth. Taste and adjust heat—add a pinch of cayenne or a splash more hot sauce for extra spice. Optionally stir in 1 tsp brown sugar for balance.

Toss and finish

When wings are done, place them in a large clean bowl, pour the warm Cajun glaze over them and toss to coat thoroughly. Garnish with chopped parsley if using and serve immediately with lemon wedges and dressing.

Prep potatoes

Wash and peel potatoes if desired. Cut into 1/4–1/2-inch sticks for fries. Place cut fries in a bowl of cold water and soak 20–30 minutes to remove excess starch; this helps crispness. Drain and pat completely dry with towels.

Season coating

Toss dried fries with 1 tbsp cornstarch until evenly dusted. In a small bowl combine 2 tsp Cajun seasoning, 1 tsp garlic powder, 1 tsp paprika, 1 tsp kosher salt and 1/2 tsp black pepper.

Fry method

Heat 2 cups vegetable oil in a deep pot to 325°F (160°C) for the first fry. Working in batches, fry potatoes 4–5 minutes until softened but not colored. Remove and drain on paper towels. Increase oil heat to 375°F (190°C). Fry batches again 2–3 minutes until golden and crisp. Drain on paper towels, immediately sprinkle with Cajun seasoning mixture and toss to coat.

Oven-bake method

Preheat oven to 450°F (230°C). Toss dried, cornstarch-dusted fries with 2–3 tbsp oil to coat. Spread in a single layer on a parchment-lined or lightly oiled baking sheet (do not overcrowd). Bake 20–25 minutes, turning once halfway, until crisp and golden. Remove from oven and immediately toss with Cajun seasoning mixture so seasoning adheres.

Serve fries

Taste and adjust salt if needed. Serve fries hot alongside wings with dipping sauce.

Arrange wings and fries on a platter. Provide lemon wedges and a bowl of ranch or blue cheese for dipping. For best texture, serve immediately while wings are glazed and fries are hot and crisp.