Cajun Spice Chicken Wings with Remoulade Dip - Food Wishes

Everyone has their own secret formula for making Cajun spice, but this is my favorite blend, and it’s absolutely perfect for seasoning crispy, oven-baked chicken wings, especially when served with a classic New Orleans’ style remoulade sauce dip. Enjoy!
For the fully formatted, printable, written recipe, follow this link: www.allrecipes.com/recipe/833...
To become a Member of Food Wishes, and read Chef John’s in-depth article about Cajun Spice Chicken Wings, follow this link: / @foodwishes
You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e...

[@BitchenMarsRockstar]

I've used the baking powder method before and it is EXCELLENT, by far the best way to make oven baked wings, super crispy, super tasty, very easy. But don't be like me and mix up the baking powder and baking soda.

[@the_hiroman]

Can confirm, works wonders, and avoids the need to deep fry.

[@AndreNDP]

So, gotta ask, what happened with the soda?

[@annek1226]

@@AndreNDP The one time I tried the soda by mistake I couldn’t get the aftertaste out of my mouth! Yuk!

[@stevenrodriguez9655]

Agreed. Also I’m jealous of your KZbin name

[@the_hiroman]

@@AndreNDP I remember once using baking soda for buns and it ended up too brown and bitter, almost with a metallic taste. Also, I believe it would not become as crispy.

[@SCSilk]

I’m so excited when I already have all the ingredients to make one of his recipes. Dinner tonight!

[@scottrousseau496]

Holy cow. This worked so well. I tried it with lemon pepper as well using fresh cracked pepper, lemon, lemon juice and cayenne. So good. Thank you Chef!

[@DonPandemoniac]

This looks like a party snack that you can never make to much of. Even at 7 in the morning, with leftover guests asleep in odd places, one perhaps trying to talk to your mailbox or asking your cat to help with homework, you will hear 'Hey, are there some more of those wings around?'.

[@kingbeast6792]

I don't know why but I read this in his voice, the pauses and all lol 🤣🤣🤣

[@alicecarter9672]

I'm a college student living in dorms who loves to cook, which really isn't a possibility right now. But watching your videos definitely helps to scratch the itch of wanting to cook : )

[@Dommommy]

Air fryer and a hotplate if you're allowed, probably not the latter but possibly the former. Wings in an air fryer👍

[@moogie1954]

I've made Remoulade many times. However, I no longer use Dijon mustard... I use either grainy mustard or a deli-mustard that my son orders online from Katz's Deli in NY... addiction is a terrible thing (kinda like you and cayenne)! LOL Oh, and a good tip is: If you buy whole wings, DO NOT toss out the "tips"! Save them in the freezer (along with chicken backs and necks), and when you have enough, make chicken stock! It makes the best stock that had plenty of natural "gelatin" in it because of the bones and cartilage contained in those particular chicken pieces! (2 TBSP of apple cider vinegar added to the stock pot helps leach out the gelatin and doesn't affect the taste).

[@legendarygary2744]

Thanks for sharing the great info!

[@gman323232]

i have been gone from chef john for a few months.............. but i always ALWAYS come back. Thank you CJ !!

[@kennyborn202]

Love the baking powder technique! Instead of that I usually put my wings in the oven around 200 degrees F for 30 mins to render some of the fat on the wings and then another 30 mins at 425 AND THEN a 3-5 min blast on broil to get that crispy skin. The initial 30 min at the lower temp really makes the wing meat fall off the bone when eating 😋

[@nucleargrizzly1776]

Now I have two new things to try.😁

[@sepand123456]

Does this not cause the wings to be overcooked/burnt/dry by the time you're done?

[@billnyethesciencedenier6701]

Thanks for the tip

[@a2ndopynyn]

@@sepand123456 No, it's the same low & slow principle used for ribs, pulled pork shoulder, etc. I've done the same thing with chicken drumsticks on my smoker: ~2.5 hours at ~225, then jump temp to ~325 for ~45 minutes.

[@CookinWithSquirrl]

Your oven-baked method is my go-to wing preparation method. I have used many different spice blends with it and some even close to this one. I highly encourage anyone on the fence to give this a try.

[@With_Me_JAPAN]

I have tried several recipes that use chicken wings and honestly all the dishes were very yummy. But this recipe must be very addictive (in a good way of course😆)with lots of spices freshly ground and creamy dip! So yummy😍💕

[@Babbeldibab]

What a good day to let Chef John tell me some about Cajun wings!

[@joschmo6159]

Your original baking powder wing recipe of those Hot Honey Sriracha Wings was what got me to find your channel! Love another use for it here with the Cajun spice! My husband loves wings so these will definitely be going into the rotation 😋

[@dopeymark]

New tool in the box. Remoulade sauce and battered fried shrimp is the best thing.

[@jenniferkendrek1617]

The baking powder technique - it's amazing. Learned it from you, Chef John. Love your videos!

[@MrVovansim]

I only make wings with chef John's recipes from the past. This looks like another winner. I've been saving wings in the freezer from breaking up whole chickens for a couple months now, preparing for this. They are nice and plump, and ready. 😁

[@leslie-annepepin8927]

I have been making your oven wings and loving them. I now have an InstaPot Air Fryer (4th different brand), and with a bit of potato starch and 380 degrees for 12-15 minutes….BOOM! Best wings ever!!!

[@fiercetiger1000]

These wings are slapping!!!

[@petersalls4083]

Now, finally, I know the reason why some people use baking powder. Thanks Chef John.

[@joshuasims5421]

Just made these, they were truly excellent!

[@RichieTheFoodie]

Oh my, these look absolutely delicious. I love your content

[@charlottelewis7742]

Chef thank you so very much for your recipe yum yum yum...

[@Dandelion_Stitches]

I've been using the baking powder method since I saw the honey sriracha wings a few years back, absolutely love the method. Makes them nice and crispy every time.

[@oliverjackson9008]

Thank you, Chef John!

[@colleenschaefer5333]

Both techniques of baking powder and removing bones before eating are new to me! Looking forward to trying this! Thanks Chef!

[@MurderMostFowl]

Bet this would work well with chicken thighs as well

[@FEARSWTOR]

"Oh, and speaking of burning your family..." Never change, Chef John

[@aemiliadelroba4022]

Looks delicious 😋 I’ll try that .

[@roseadibpour7766]

Outstanding!!!!

[@Bogartboginty]

Could watch your recipe videos all day! I wish you had a cooking book in hardcover, please make one... Chef John, You're appreciatedI

[@lindachick8889]

I am an aficionado of wings. I usually grill them till they are really crispy. This such a great alternative. Baking powder crispy is awesome!😊 thanks!

[@SeekingCiera]

These look delicious 🤤

[@RanaCh5]

Will make this in a few days. Looking good and delish

[@billklement2492]

Chef John, great recipe! I gave up my deep fryer a year or so ago and haven't looked back! I do Baking Powder with Garlic Powder and anything else I can think of. I usually put them on for about half an hour at 200 to dry the skin before I crank it to 425. Melted butter and Crystal hot sauce makes a magnificent wing! I'm definitely going to try this with the remoulade. Any time I can use capers!!! Tip of the day... A quick spray of oil on the rack keeps the wings from sticking. Thanks for the video!

[@emspain]

I made this on Sunday and absolutelybloodydelicious was the consensus of everybody present.

[@BlueLotus4444]

Those look delicious, I can't wait to try making these

[@theroguetomato5362]

I made these last night, and they were scrumptious.

[@cherylclemens2714]

Saw the video and thought to myself I have all the ingredients bar the parsley so I’ll give it a go. So I did. Absolutely delicious. Thank you Chef John from the UK.

[@1tinac]

My hubby loves your idea.

[@calvinmarshall1610]

They look delicious thank you for the recipe

[@terrells8848]

Just tried these, they are great!!!

[@miniasus8599]

Yes, please!

[@juliewilbur647]

I've been making your honey sirricha wings, they are wonderful!!!! Going to make this version tonight!!!!! Love you Chef John!!!

[@guillaumelessard4047]

I'm trying thatbin my air fryer But the real highlight for.me.was that remoulade!! Wow! Now I'm excited!!

[@jdstencel6203]

Well done Jon. The humor was spot on

[@o2bchunk]

Speaking of burning your family….

[@mohammed.kitchen465]

Looks delicious 😍

[@chrisitinabobinski3798]

Looks amazing thanks for the tidbit on Buffalo sauce started .

[@MARCIE12ification]

Thank you for this.

[@michellemiller377]

Cajun seasoned wings are my favorite kind and this is great we can do in the oven!

[@dimasakbar7668]

What i love about that baking powder trick, is that it also works if deep fried for those people who prefer frying. Though, maybe reapply the spice mix (minus baking powder) after cooking

[@tastymelon]

I always liked baking them through the night before then flash frying them to crisp them up

[@michellepalmaasencio7411]

perfect timing Super Bowl weekend it’s coming up, thanks for the recipe😘

[@rlwalker2]

I'll be trying these using an air fryer technique ... or baking in the same device. Ought to work just fine and these look so good.

[@chefsecretrecipes]

Best job chef

[@Funtime-kx5rx]

I had no idea I could twist the bones out of my wings before I eat them. I also caught the tip about waiting 15 minutes once the baking powder is on the wings. I usually spray with oil right after and put oven. I will adjust the way I do my wings next time. Thanks Chef John. Who would have known I could remove the bone?

[@numero480]

Yummy I gotta make those.

[@jeffreyarnold2626]

remoulade is wonderful on any fried dish. chicken, catfish, shrimp, softshell crab, gator, it's all good. I'll try this version, slightly different than mine, and looks wonderful.

[@johannaliceaga5936]

Making this!!!!

[@faithsrvtrip8768]

Epic! I love any recipe that bakes rather than fries! Thank you Chef John!

[@johnpontaoe3637]

Other research claims to use baking powder without aluminum in it (e.g. Argo vs. Clabber Girl). Regardless, Chef John always boosts my confidence. On the flipside -- watch Sam the Cooking Guy bake wings, set off his smoke alarms, and curse at the oven and at his kids. Guess the wings turned out ok though. Tip: Before pre-heating the oven arrange the other oven racks away from your wings or remove them -- Sam discovers as he's putting the wings in lol I've been there but can't blame anyone but yourself

[@bl144]

Trying these for Super Bowl!!!

[@BigDaddyG65]

Another awesome technique thats what is amazing about your videos! I learn so much to apply to many recipes. Oh and I love wings, too bad they are so expensive now days. I remember when they were a toss away piece and dirt cheap. Now they cost more than breasts! I am sure a scientist some where is working on a six wing chicken at least I hope!

[@johnpontaoe3637]

6-leg Turducken popularized by the great John Madden

[@cyndifoore7743]

I definitely am going to try the baking powder trick, also, the celery leaves are delicious in a salad if you don’t want to chop celery ribs to add to it.

[@abdoobaset6100]

I already bought chicken wings in the preparation for this video they will be glorious

[@pauldufresne3748]

Here in New Zealand at first bite my eleven year old grandson's eyes rolled back into his head - there was a pregnant pause , and then "Yuss!!!!!" hissed through clenched teeth. He proceeded to devour the whole plateful. I think this indicates an approval.

[@jonstout9236]

Woos Ter Sher .... try that, @chef John 👍

[@tommyb1two3]

Sauce looks delicious.

[@spicymasalazone5753]

Fine and crispy

[@kristianwest2049]

Hey Chef John, been used your backing powder technique since that first video on it you did back in 2015. Very good, and I since combined it with the Panda Wings and the Peanut Butter Pepper Jelly Wings as well.

[@Flippokid]

Pandas have wings?! Then why do they fall out of trees so much?

[@oluchiimmaculateakpu6243]

@@Flippokid 🤣🤣🤣🤣🤣🤣🤣

[@dgthall]

It's literally zero degrees (F!) out and I do not have chicken wings in the house... now I will be dreaming about chicken wings until things warm up enough for me to go get some wings so I can make these!!!

[@bierbrauer11]

I have used the baking powder method before and it tasted metallic, you showed me the error of my ways (mix it into the seasoning). Looking to give it another try!

[@SK-iq8wv]

Kenji is the first one who ever taught me about the baking soda trick - so perfect! Also, “I’m not a savage, except on Twitter.” As a Twitter follower, can confirm. 😂

[@giovannadiaz1917]

Baking powder works amazingly well. The only way I make buffalo wings now The GoT puns are amazing

[@namiesnaturals3557]

Oh i didnt know u can pull out the bone, cant wait to tey this easy healthier wings. Muah! My grandsons fav n i shared. Thanks!!

[@jenlancaster2778]

I was watching in disbelief that CJ didn’t do the fork test, but then he did and it made me smile. Fork don’t lie!

[@bandiceet]

I think the remoulade sauce will become a staple in my sauce circlation.

[@ParvulaUniversum]

These were the best wings I've had in ages. That remoulade is seriously like crack, I'm gonna start putting it on everything.

[@BakersTuts]

_Im not a savage… except on Twitter”_ As one of his Twitter followers, I can confirm.

[@GregoryMealer]

In a round about way this got me ruminating and then remembering foil wrapped chicken (aka paper wrapped chicken). Don’t ask me why or how I got there. Completely different techniques but I went there nonetheless. Wool gathering again. Every time I watch Chef John’s videos and get transported to food nirvana.

[@eloisacameron3592]

I been patiently waiting

[@sophiadene6316]

Will this cook in the air fryer? I don’t have that fancy tray with a mesh top. Chef Johns recipes works every time. Thanks.

[@Vercinaigh]

Absolutely should, just account for the convection that it does, typically means lowering temp a bit and/or shortening time vs a traditional oven with no convection, if he uses convection then it's likely very similar end result and don't over crowd, either.

[@davel9015]

Secret! Secret! Tailless cleaned jumbo Shrimp dipped in Martha White Onion flavored Hush Puppy mix prepared according to package instructions, deep-fried for about 2 minutes. YUM!.

[@dfertefwergwergrfgwr]

That really looks good, but everything you make looks good.

[@jaakkolamminpaa7959]

How much did you enjoy adding cayanne to a recipe that always has some? Thanks to you, I have found out that it is most fun to add cayanne where it is not normally added. And with the phrase shaka-shaka. So satisfying.

[@GunnyArtG]

I bet that'll help in the browning in the air fryer too

[@whowasthat]

You should do an air fryer wing recipe. They can get just as crispy in half the time!

[@studentism]

mid-week when i'm feeling lazy after work, i honestly just throw Tony Chachere's on a party pack of wings and air fry. definitely curious to try a more elevated version

[@pw8190]

Chef John, love all your recipes. Could you give your viewers some advice when using a convection oven? I would think with this recipe a convection oven could get the wings crispy and in less time. I’m just a home Chef, I don’t know much! lol

[@Rockhound1943]

Franks Redhot and Butter is Duffs. The Anchor Bar had a few more ingredients is my understanding. Duffs may not have been first but they are superior and their Blue Cheese is awesome.

[@JamesPotts]

I normally ignore the anti-aluminum-sulfate people, but for wings, I can definitely taste the difference. I keep a canister of Rumford for making wings.

[@michaelrae9599]

"Smash the capers" says the half-blood chef.

[@patriciavincent5076]

Delish!

[@Sodisna]

Wanna try this with tenders.

[@michaelpence468]

Great timing on the wing recipes just before the menu formulation for that football game. What’s the name of that game? I can never remember! Oh yeah. The “Excuse to impress my friends with great food football game” . Thanks!

[@michaelpence468]

🎶 And as always….. make too much and have left overs! 🎶

[@sirskorge]

I don't know what it is, but that change of tone in your voice sounds like some 50/50 human/robot - but in a soothing way. Thanks for the potatopuffs, btw! Cheers!

[@yannsaint-germain4527]

Thanks for the baking soda hint 👍😋

[@Franky_Sthein]

Really beautiful marbel morter. Wish I had one like that. I have neither spice grinder nor mortar, sadly.

[@JediMasterSap]

What brand of Mayo do you use Chef John just curious, thanks for this awesome recipe

[@ryanssnuffandstuff]

Iwould love to try this in my air fryer... Ill let you know how it goes

[@katdon4508]

5:45 killed me

[@autistusmaximus8040]

if you add a finely diced pickle or two to the remoulade it will make wonders

[@pserghini]

Finally, more than a pinch of cayenne :)

[@anniee6616]

Green onion is known as spring onion in Australia. think I might go a bit less spicy and add smoked paprika