Ingredients
Equipment
Method
Instructions
- Start by rinsing the chicken wings under cold water and patting them dry with paper towels. This step is crucial as it helps achieve that desired crispy texture.
- In a large pot or deep fryer, pour enough vegetable or canola oil to submerge the wings. Heat the oil to 375°F (190°C). Use a thermometer to ensure the oil reaches the right temperature for frying.
- Carefully add the chicken wings to the hot oil in batches, ensuring not to overcrowd the pot. Fry the wings for about 10-12 minutes or until they are golden brown and crispy. Use a slotted spoon to remove the wings from the oil and place them on paper towels to drain any excess oil.
- In a large bowl, combine the melted margarine or butter, Frank's Red Hot Sauce, white vinegar, Worcestershire sauce, and Tony Chachere's Creole Lite Seasoning. Mix well until all the ingredients are fully incorporated.
- Once the wings are drained, add them to the bowl with the Cajun sauce. Toss the wings in the sauce until they are thoroughly coated.
- Transfer the coated wings to a serving platter and get ready to dig in! These Wingstop Cajun Wings are best enjoyed fresh and hot, so gather your friends and family to indulge in this flavorful dish.
Notes
- Adjust the spice level by adding more or less Frank's Red Hot Sauce.
- For a healthier option, bake the wings instead of frying them.
- Pair with celery sticks and a yogurt-based dipping sauce for added crunch and creaminess.
- Store leftovers in an airtight container in the refrigerator for up to three days.