Cajun Buffalo Wings

Rita~'s Note:

Can you believe Buffalo wings kicked up with a Cajun mix. Use your heat index to judge how hot you want!

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Yield: 20 pieces

• 1/2 cup butter
• 1/4-1/2 cup hot sauce
• 1 teaspoon garlic powder
• 1 -2 teaspoon cajun seasoning (Cajun Spice Rub Mix Recipe or store bought)
• 1/2 cup flour
• 1/4 teaspoon paprika
• 1/4-1 teaspoon cayenne pepper (or Powder Oven Dried Hot Peppers-Flakes or Powder) or 1/4-1 teaspoon hot red pepper flakes (or Powder Oven Dried Hot Peppers-Flakes or Powder)
• 1/4 teaspoon salt
• 10 chicken wings, cut up two pieces from each wing with the tips discarded defrosted washed and towel dried
• bleu cheese salad dressing
• celery
• vegetable oil, for frying

Directions:

1. Heat oil in a deep fryer to 375°F.
2. Combine the butter, hot sauce, and garlic powder in a small saucepan over low heat.
3. Heat until the butter is melted and the ingredients are well blended; set aside.
4. Combine the flour, Cajun Spice Mix Recipe, paprika, cayenne, and salt in a large zip lock bag put the wings into the bag shake to coat each wing evenly.
5. Put the wings in the refrigerator for 1 hour (helps adhered flour to wings).
6. Put all the wings into the hot oil and fry them for 10 to 15 minutes.
7. Remove the wings from the oil to a paper towel to drain.
8. As soon as drained into the hot sauce mixture stir to coat them.
9. Serve with lots of Blue cheese dressing and celery sticks on the side.
10. This will help cool down the heat.

Reviews

[Hitesh Kumar]

Vinaka (Thank U in Fijian).....my family loved every bite.
This will be added as family favorite........everything is JUST RIGHT....

[sarahgirl]

These were great. Hot wings are a regular around our house and this is my new recipe. I'm making 120 of these for the football game today. I leave the red pepper flakes out on half and it really cools them down. The first time I made them I couldn't refrigerate them and they still came out great. The hot sauce I use is Franks Red Hot and they come out great. Flour makes them nice and crispy. Thanks for sharing this Rita!

[Buster's friend]

Turned out great with deep fat fryer - I am not much of a fryer & used these as a first try on a new deep fat fryer (gets frying out of the house & on the porch LOL). Used 20 wings, cut off tips for soup stock & cut the drummetes from the middle section of wing. Had plenty of flour mix to cover these & a few more. 12 minutes at 375 degrees F in peanut oil made for perfectly cooked nongreasy wings. Did not crowd frying basket so had 4 batches to cook. Used a tupperware tub to toss wings & sauce - used that to fridge leftovers too! Used 3/4 cup of Marie Sharp's Belizean Heat hot sauce to make the wing sauce with good effect. It made a brilliant orange-red sauce that had depth of flavor with 3/5 heat. After a couple of pieces you were ready for blue cheese dip (used zaar # 55514) & celery or a coconut shrimp ( zaar - Outback Steakhouse Gold Coast Coconut Shrimp). Will definately be making again for guests! These are good & my waistline needs me to do this ONLY on special occasions (hmm,football games, hockey games, bullriding championships...golf tourneys...:)) Thankyou Rita L.