Wingstop Cajun Wings

Crispy deep-fried wings tossed in a buttery, tangy hot sauce with a Cajun seasoning finish.

Prep Time10

Cook Time20

Total Time30

Servings: 4 servings

vegetable or canola oil for deep frying, enough to fill fryer or pot to deep-fry wings
2 pounds chicken wings split into drumettes and wingettes, tips removed
1/2 cup margarine or butter
3/4 cup Frank’s RedHot Sauce
1 teaspoon white vinegar
1 teaspoon Worcestershire sauce
1 tablespoon Tony Chachere’s Creole Lite Seasoning or similar Cajun seasoning

If needed, cut each wing at the joint to separate the drumette and wingette and discard or save the wing tips for stock.
Pour oil into a deep fryer or large heavy pot to a safe depth and heat to 375°F (190°C); use a thermometer to monitor temperature.
Working in batches, carefully add wings to the hot oil and deep-fry for 10 to 12 minutes, or until they reach an internal temperature of 165°F (74°C) and are golden and crisp; do not overcrowd the fryer.
Remove cooked wings with tongs and transfer to a wire rack to drain while you make the sauce.
In a small saucepan over medium-low heat, combine the margarine (or butter), Frank’s RedHot Sauce, white vinegar, and Worcestershire sauce; stir until the margarine is melted and the sauce is smooth and combined.
Place the hot wings in a large bowl, pour the sauce over them, sprinkle the Tony Chachere’s seasoning, and toss thoroughly to coat evenly.
Serve immediately while hot and saucy.

For extra crispy wings: use a double-fry method—first fry at 350°F, rest, then finish at 375°F.
For less heat: use mild hot sauce and reduce the Cajun seasoning.
Air fryer option: cook at 380°F for 20–25 minutes, flipping halfway.
Baked option: bake at 425°F for 45–50 minutes on a wire rack.