New Orleans Chicken Wings
These New Orleans chicken wings are packed with bold Cajun seasoning, crispy skin, and juicy meat in every bite. Inspired by Louisiana flavors, they’re easy to make in the oven, air fryer, or fryer and perfect for game day, parties, or a fun, flavor-packed dinner at home.
Ingredients
- 2 lbs chicken wings split into flats and drumettes
- 1½ tbsp olive oil or neutral oil
- 1 tbsp Cajun seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp baking powder for oven method
- ¼ –½ tsp cayenne pepper optional, for heat
- ½ tsp black pepper
- Salt to taste (use lightly; Cajun seasoning is salty)
- 1 tbsp fresh lemon juice optional
- Hot sauce for serving (optional)
Instructions
- Prep
- Pat chicken wings completely dry with paper towels.
- Place wings in a large bowl and toss with oil and lemon juice if using.
- In a small bowl, mix Cajun seasoning, garlic powder, onion powder, paprika, cayenne, black pepper, and baking powder (for oven method only).
- Toss wings evenly with the seasoning mixture.
- Oven Method (Crispy & Easy)
- Preheat oven to 425°F.
- Line a baking sheet with foil and place a wire rack on top.
- Arrange wings in a single layer.
- Bake for 40–45 minutes, flipping halfway through, until deeply golden and crisp.
- Air Fryer Method
- Preheat air fryer to 400°F.
- Arrange wings in a single layer.
- Cook for 18–22 minutes, shaking or flipping halfway through.
- Frying Method
- Heat oil to 350°F.
- Fry wings for 8–10 minutes until golden and crispy.
- Drain on a wire rack.
- Remove wings from heat and rest 2–3 minutes.
- Toss with extra Cajun seasoning or hot sauce if desired.
- Serve immediately.
Notes
- Drying the wings thoroughly is essential for crisp skin.
- Baking powder helps render fat and crisp the skin—do not substitute baking soda.
- Adjust salt carefully depending on your Cajun seasoning brand.