Hey friends! Welcome back to my kitchen. Today, we are tackling a serious craving: Chicken Wings. But not just any wings—we are talking about bold, spicy, finger-licking Cajun Baked Chicken Wings that are going to absolutely change your appetizer game. Whether it is Super Bowl Sunday, a casual Friday movie night, or you just need a protein-packed dinner that the whole family will devour, this recipe is my go-to sanity saver.

Here is the truth: I used to be intimidated by making wings at home. I thought I needed a deep fryer, gallons of oil, and a hazmat suit to deal with the grease splatter. But once I discovered the oven-baked method using a wire rack and a little bit of science (more on that later!), I never looked back. These wings come out with skin so crispy, your guests will swear they came out of a fryer, but the meat stays juicy and tender inside.

We are coating these beauties in a homemade Cajun spice blend that brings just the right amount of heat. It is smoky, garlic-y, and has that signature Louisiana kick. Plus, since we are baking them, they are significantly healthier than their pub counterparts. So, grab your apron and let’s get cooking!

History & Origins

While Buffalo wings get all the glory in New York, the flavors we are using today have deep roots in the rich culinary history of Louisiana. Cajun cuisine originates from the Acadians, French colonists who were deported from Canada and settled in the bayous of Louisiana in the 18th century. They adapted their rustic French cooking techniques to the local ingredients available in the South, creating a cuisine known for its robust, spicy, and hearty profiles.

The concept of the “Cajun Wing” is a beautiful marriage of this historic flavor profile—heavy on paprika, cayenne, garlic, and onion—with the modern American love affair with chicken wings that began in the 1960s. Unlike the vinegar-heavy Buffalo sauce, Cajun wings often rely on a “dry rub” technique, allowing the spices to form a crust on the skin as it renders down. This method highlights the complexity of the spice blend rather than masking it in a wet sauce.

Why This Recipe Works

You might be wondering, “How on earth do you get crispy skin in an oven?” The secret weapon here is aluminum-free baking powder. Do not confuse this with baking soda (which will make your chicken taste metallic)! When you toss chicken wings in baking powder and salt, it raises the pH level of the skin.

This slightly alkaline environment helps break down the peptide bonds in the skin, which accelerates the browning process and allows the skin to get incredibly bubbly and crunchy. Furthermore, cooking these on a wire rack over a baking sheet allows hot air to circulate under the wings, rendering out the fat and ensuring the bottom doesn’t get soggy in its own juices. It is convection cooking at its finest!

Why You’ll Love This Recipe

• ✓Ultra-crispy skin without deep frying
• ✓Bold and smoky Cajun flavor profile
• ✓Ready in under an hour
• ✓Keto-friendly and Gluten-Free
• ✓Minimal cleanup with parchment paper
• ✓Perfect for meal prep or parties

Equipment You’ll Need

• ✓Large rimmed baking sheet
• ✓Oven-safe wire cooling rack
• ✓Large mixing bowl
• ✓Paper towels
• ✓Measuring spoons
• ✓Tongs

Ingredients

• ✓2 lbs Chicken wings (flats and drumettes separated, tips removed)
• ✓1 tbsp Aluminum-free baking powder (NOT baking soda)
• ✓1 tbsp Smoked paprika
• ✓1 tsp Garlic powder
• ✓1 tsp Onion powder
• ✓1 tsp Dried oregano
• ✓1 tsp Dried thyme
• ✓1/2 tsp Cayenne pepper (adjust for heat)
• ✓1/2 tsp Freshly cracked black pepper
• ✓1 tsp Kosher salt
• ✓Olive oil spray (optional, for the rack)

Instructions

1. Preheat and Prep: Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with aluminum foil or parchment paper for easy cleanup. Place an oven-safe wire rack on top of the baking sheet and lightly spray it with olive oil to prevent sticking.
2. Dry the Wings: This is the most critical step! Remove the chicken wings from their packaging and pat them extremely dry with paper towels. You want to remove as much surface moisture as possible. If they are wet, they will steam instead of roast.
3. Mix the Rub: In a small bowl, combine the baking powder, smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, and salt. Whisk until well blended.
4. Coat the Chicken: Place the dried wings in a large bowl or a large zip-top bag. Sprinkle the seasoning mixture over the wings. Toss vigorously until every wing is evenly coated in the dusty spice blend.
5. Arrange: Arrange the wings on the prepared wire rack in a single layer. Make sure they are not touching each other; they need personal space for the air to circulate.
6. Bake: Place the baking sheet in the center of the oven. Bake for 20 minutes.
7. Flip: Remove the tray, carefully flip each wing over using tongs, and rotate the tray. Return to the oven and bake for another 20-25 minutes, or until the skin is golden brown and crispy.
8. Rest and Serve: Let the wings rest on the rack for 5 minutes before serving. This allows the juices to redistribute and the crispiness to set. Serve hot with your favorite dip!

Expert Cooking Tips

• ✓Don’t skip the drying: I cannot stress this enough—wet wings equal soggy skin. Use extra paper towels if you need to!
• ✓Check your baking powder: Make sure it is aluminum-free. Some brands with aluminum can leave a bitter metallic taste when used in this quantity.
• ✓Air flow is key: If you don’t have a wire rack, you can bake them directly on parchment paper, but they won’t be quite as crispy on the bottom. If doing this, flip them twice during cooking.
• ✓Spice control: If you are feeding kiddos who are sensitive to spice, reduce the cayenne pepper to 1/8 teaspoon or omit it entirely.
• ✓Batch cooking: If you are doubling the recipe, use two baking sheets. Crowding the pan lowers the oven temperature and creates steam.

Substitutions and Variations

Seasoning: If you don’t have all the individual spices, you can use 2 tablespoons of a pre-mixed store-bought Cajun or Creole seasoning (like Slap Ya Mama or Tony Chachere’s). Just be careful with the salt content—if the store blend is salty, omit the extra kosher salt in the recipe.

Baking Powder: If you are strictly paleo or Whole30 and want to avoid cornstarch (often found in baking powder), you can omit it. The wings will still be delicious, just slightly less shattering-crisp.

Chicken: You can use this same method for chicken drumsticks or thighs, but you will need to increase the cooking time by about 10-15 minutes.

Common Mistakes to Avoid

The biggest mistake people make is using baking soda instead of baking powder. Baking soda is three times stronger and tastes terrible on chicken! Always double-check the label.

Another common error is opening the oven door too often. Every time you peek, you lose heat, which is essential for that crispy skin. Trust the timer!

Serving Suggestions

These Cajun wings are bold enough to stand on their own, but I love serving them with a cooling dip to balance the heat. A homemade Buttermilk Ranch or a chunky Blue Cheese dressing works wonders. For sides, keep it classic with celery and carrot sticks, or go full pub-style with some sweet potato fries or coleslaw. If you want to turn this into a full dinner, serve them alongside a fresh cucumber salad or mac and cheese for the kids.

Storage and Reheating Tips

Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Do NOT microwave leftover wings unless you like rubbery chicken. To reheat, pop them back in the oven or an air fryer at 375°F for about 5-8 minutes until they are heated through and crispy again.

Freezing: You can freeze cooked wings for up to 3 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I make these in an Air Fryer?

Absolutely! Preheat your air fryer to 400°F. Arrange wings in a single layer (do not stack). Cook for 10 minutes, flip, and cook for another 8-10 minutes. They cook faster in the air fryer, so keep an eye on them.

Are these wings spicy?

They have a medium kick. The cayenne pepper provides the heat. If you love fire, add more cayenne or a dash of ghost pepper powder. If you prefer mild, stick to just the smoked paprika and black pepper.

Why do I need a wire rack?

The wire rack lifts the chicken off the baking sheet, allowing the fat to drip away and the hot air to circulate underneath. This prevents the bottom of the wing from sitting in grease and getting soggy.

Can I use frozen wings?

It is best to thaw them completely first. Frozen wings release a lot of water as they cook, which will ruin the crispy skin effect we are aiming for. Thaw them in the fridge overnight and pat them very dry.

Do I need to use oil?

The chicken skin has plenty of natural fat that renders out, so you don’t need to toss them in oil. However, spraying the wire rack with oil is essential to prevent sticking.

Can I sauce these wings after baking?

Yes! While this is a dry rub recipe, you can toss the baked wings in a mixture of melted butter and hot sauce (like Frank’s or Crystal) right before serving if you prefer a wet wing.

Is baking powder gluten-free?

Most baking powders are gluten-free (usually made with cornstarch or potato starch), but always check the label if you have a severe allergy.

What if my wings smoke up the kitchen?

Cooking at 425°F can sometimes cause the rendering fat to smoke. To prevent this, you can place a piece of parchment paper on the baking sheet under the rack to catch the grease, or add a tiny bit of water to the bottom pan (just enough to cover the bottom, not touch the wings) to prevent the fat from burning.

Conclusion

There you have it, mamas! The easiest, crispiest, most flavorful Cajun Baked Chicken Wings you will ever make. I promise, once you try the baking powder method, you will never go back to the mess of frying again. These are sure to be a hit at your next gathering or just a fun treat for the family on a Friday night.

If you try this recipe, please leave a comment below and let me know how it turned out! Did you dial up the heat or keep it mild? I love hearing your variations. Don’t forget to pin this to your Appetizer or Game Day boards on Pinterest so you can find it later!