Best Cajun Fried Wings Recipes

CAJUN FRIED TURKEY WINGS

Steps:

• 1. IN A LARGE BOW TOSS THE WINGS W/5 TBSP ESSENCE SEASONING. PLACE IN A LG PLASTIC FREEZER BAG
• 2. ADD THE BUTTERMILK AND HOT SAUCE AND SEAL, FORCING OUT AS MUCH AIR AS POSSIBLE AND TURNING TO COAT EVENLY. REFRIGERATE FOR AT LEAST 2 HRS OR OVERNIGHT.
• 3. FILL LARGE POT HALFWAY WITH PEANUT OIL, AND HEAT TO 360 DEGREES. IN A CLEAN LARGE FREEZER BAC, COMBINE THE FLOUR, REMAINING 3 TBSP OF ESSENCE SEASONING AND SALT. REMOVE TEH TURKEY WINGS FROM THE BUTTERMILK, AND TRANSFER 2 AT A TIME TO THE BAG WITH THE SEASONED FLOUR. SHAKE TO COAT AND REMOVE EXCESS FLOUR BY SHAKING.
• 4. PREHEAT OVEN TO 350 DEGREES F. PLACE COATED WINGS ON A LARGE WIRE RACK SET OVER A SHEET TRAY AND LET REST, UN-REFRIGERATED, FOR 20 MINUTES. ADD TO THE HOT HOIL AND FRY UNTIL GOLDEN BROWN, 5-6 MINUTES PER SIDE. DRAIN ON PAPER TOWELS AND SEASON WITH ESSENCE. PLACE ON A BAKING SHEET AND BAKE FOR 20 MINUTES, OR UNTIL COOKED THROUGH. SERVE HOT OR AT ROOM TEMP.
• 5. ESSENCE SEASONING COMBINE ALL INGREDIENTS THOROUGHLY AND STORE IN AN AIRTIGHT JAR OR CONTAINER.

CAJUN FRIED WINGS

Steps:

• Rinse the wings thoroughly under cold running water and pat dry with paper towels.
• In a 9-inch pie plate, stir together the salt, chili powder, cracked pepper, garlic powder and flour. Pour milk in medium bowl.
• Dip each of the chicken pieces in the milk then dredge in the flour mixture turning to coat thickly. Tap off the excess flour and set aside on a plate.
• Heat the oven to 325°F.
• In a deep heavy pot or high-sided skillet, heat the oil over medium-high until it begins to shimmer and reaches 375-degrees. Working in batches, fry the chicken wings, turning once when the coating is sealed and begins to brown, about 3 to 5 minutes. Then turn again to cook the pieces through, another 7 to 9 minutes. Place the cooked pieces on a baking sheet and put in the oven while you cook the remaining pieces. Check the chicken for doneness, the juices should run clear.