Name: New Orleans Cajun Baked Chicken Wings Recipe
Prep time: 15 min
Cook time: PT-492273H41M33S
Total time: PT-492273H41M33S
Cuisine: Cajun
Ingredients: 1.25 kg / 2.5 lb chicken wings cut up (wingettes & drumettes); 50g / 3 tbsp unsalted butter; 2 garlic cloves, crushed or very finely minced; 2 tbsp roughly chopped coriander/cilantro or parsley, or sliced green onion; 1 1/2 tbsp brown sugar (tightly packed); 2 1/2 tsp paprika (regular or sweet); 1 1/2 tsp cooking salt or kosher salt; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp black pepper; 1/2 tsp dried thyme; 1/2 tsp dried oregano; 1/4 tsp cayenne pepper

Jump to Recipe

Picture this: golden, crispy chicken wings sizzling in the oven, their tantalizing aroma filling your kitchen with bold Cajun spices and buttery garlic. Each bite bursts with the vibrant flavors of New Orleans, leaving you happily reaching for one more. These wings are a celebration of Louisiana’s fiery soul and comforting warmth, and best of all, they’re baked to perfection—no deep frying needed! Whether you’re hosting a casual game night or craving an impressive finger food treat, this New Orleans Cajun Baked Chicken Wings Recipe brings the magic of the Big Easy right to your table.

Why You’ll Love This New Orleans Cajun Baked Chicken Wings Recipe

Ready in 50 minutes: From prep to plate, this recipe fits perfectly into busy weeknights or weekend gatherings without the fuss of frying or complicated techniques.
Simple ingredients: Using pantry staples like paprika, garlic, and butter, you can whip up authentic Creole flavors without searching for mysterious spices.
Perfect for beginners: No expert culinary skills required—just toss, bake, baste, and watch your wings transform into golden, spicy perfection.
Impressive presentation: Crispy, caramelized wings glazed in a rich garlic-butter sauce that glistens on your serving plate will wow any guest instantly.
Customizable spice level: Dial up the heat with cayenne pepper or let the warmth gently tease your taste buds—this recipe adapts beautifully to your personal preferences.

Why This New Orleans Cajun Baked Chicken Wings Recipe Works

The magic behind this recipe lies in a few simple yet game-changing techniques. First, the homemade Creole seasoning blend balances smoky, sweet, and spicy notes that sing together authentically. Coating each wing generously ensures every bite bursts with Louisiana flavor. Next, baking instead of frying delivers that coveted crispy skin with less mess and guilt. Finally, the secret weapon: basting the wings repeatedly with the garlicky, buttery pan juices as they roast. This step deepens the flavor, producing succulent, glossy wings that will have everyone licking their fingers.

Large white rectangular baking dish filled with a full batch of glossy, richly glazed chicken wings, each wing perfectly caramelized with a vibrant reddish-brown sauce and sprinkled with fresh green cilantro leaves, some spices scattered nearby on the white marble surface, shot from a 3/4 angle with natural lighting to highlight the juicy texture and appetizing sheen, professional food magazine style hero shot photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients are straightforward but essential for capturing the soulful taste of New Orleans in your baked chicken wings.

Chicken wings (1.25 kg / 2.5 lb): Wingettes and drumettes for perfect bite-sized pieces with great skin-to-meat ratio.
Unsalted butter (50g / 3 tbsp): Adds richness and creates that luscious garlic butter glaze.
Garlic cloves (2, crushed): Infuses every wing with warm, aromatic depth.
Fresh coriander/cilantro or parsley (2 tbsp, chopped): For a fresh, vibrant garnish that brightens the dish.
Brown sugar (1 1/2 tbsp): Balances the spice with a subtle sweetness and helps caramelize the wings.
Paprika (2 1/2 tsp): Brings smoky color and flavor to the spice mix.
Salt (1 1/2 tsp): Essential for enhancing all the complex flavors.
Garlic powder (1 tsp) & onion powder (1 tsp): Round out the seasoning with savory notes.
Black pepper (1/2 tsp), dried thyme (1/2 tsp), dried oregano (1/2 tsp), cayenne pepper (1/4 tsp): Create a fragrant, bold Creole spice blend with a gentle kick.

Ingredient Substitutions & Tips

Chicken wings: Substitute with bone-in, skin-on chicken thighs or drumsticks for a meatier option, adjusting bake time accordingly.
Butter: Use olive oil for a dairy-free version, though butter adds unmatched richness.
Cilantro/parley: Swap with green onions or fresh basil for a different herbal twist.
Cayenne pepper: Replace with smoked paprika or chili powder if you want less heat or a smoky flavor.

👨‍🍳 Pro Tips for Perfect Results

Don’t crowd the pan: Make sure wings have enough space to roast evenly, allowing that crispy skin to develop beautifully.
Baste multiple times: Applying the buttery pan juices at intervals locks in moisture and deepens the flavor.
Use foil and baking paper: For easy cleanup and to prevent sticking.
Adjust spice levels: Experiment with cayenne pepper quantities to match your heat tolerance.
Let wings rest briefly: After baking, a quick rest helps the juices redistribute for maximum succulence.

How to Make New Orleans Cajun Baked Chicken Wings Recipe

Step 1: Preheat and Prepare

Start by heating your oven to a hot 200°C/390°F (or 180°C fan-forced). Line a large baking tray with foil, then lay baking paper on top. This little setup makes cleanup effortless and keeps your wings from sticking. You’ll appreciate this magic after all the tasty mess.

💡 Pro Tip: Line the tray tightly to catch every drip of that delicious garlic butter.

Step 2: Mix Seasonings and Garlic Butter

In a small bowl, melt your butter and mix in the crushed garlic, creating a fragrant, silky base for your wings. In another bowl, combine your homemade Creole seasoning: brown sugar, paprika, salt, garlic and onion powder, black pepper, thyme, oregano, and cayenne pepper. This blend is the heart of New Orleans flavor.

💡 Pro Tip: Use tightly packed brown sugar for the right sweetness and caramelization.

Step 3: Coat the Wings Evenly

Place your chicken wings in a large bowl. Sprinkle half the Creole seasoning over them and gently toss with your hands, ensuring every inch is dusted. Add the remaining seasoning and toss again for full coverage. Finally, pour the garlic butter over the wings and mix thoroughly. This layering ensures deeply infused flavor with every bite.

💡 Pro Tip: Tossing by hand gives you more control and prevents uneven seasoning.

Step 4: Arrange and Bake

Spread the wings out skin-side up on the prepared tray. Give each wing enough breathing room so they crisp rather than steam. Bake for 45 to 50 minutes, but here’s the secret: at 30, 40, and right before taking them out, baste the wings with the sticky pan juices. This builds layers of rich flavor and crispy, caramelized skin.

💡 Pro Tip: If you notice watery juices, remove the wings and pop the tray back in the oven to reduce before basting for maximum glaze effect.

Step 5: Serve with Garnish and Enjoy!

Once out of the oven, give those wings one last generous baste and transfer them to your favorite serving plate. Sprinkle fresh cilantro, parsley, or green onion on top for a splash of color and brightness. Grab a wing, bite in, and savor the perfect harmony of crispy, juicy, spicy, and buttery savor.

💡 Pro Tip: Serve immediately for the ultimate crispy texture and flavor experience.

Common Mistakes to Avoid

Learn from these common pitfalls:

Crowding the pan: Too many wings cramped together steam instead of roast, resulting in soggy skin.
Skipping the basting: Missing this step means losing out on that luxurious garlic butter glaze.
Using whole wings without cutting: Uneven cooking if not portioned into wingettes and drumettes.
Overbaking: Wings can dry out if left too long—keep an eye on the time.
Neglecting seasoning layering: A single toss won’t deliver the rich depth of flavor this recipe is known for.
Not resting after baking: Cutting into wings immediately can cause juices to run out, making them less juicy.

Delicious Variations to Try

Once you’ve mastered this New Orleans Cajun Baked Chicken Wings Recipe, why not switch it up and explore these tasty twists?

Spicy Honey Glaze

Add a drizzle of honey mixed with extra cayenne and a splash of hot sauce after baking for sweet-heat wings that dance on your tongue.

Cajun Ranch Dip

Serve with a creamy ranch dip spiced up with a little smoked paprika to complement the wings’ robust flavors perfectly.

Lemon-Garlic Herb Wings

Swap the Creole mix for a zesty lemon-herb marinade with rosemary and thyme for a brighter, herbaceous twist.

Smoky Chipotle

Use chipotle powder in place of cayenne and add a touch of smoked paprika for wings with a deep, smoky complexity.

Vegetarian Cauliflower Wings

For a meat-free option, toss cauliflower florets in the seasoning and roast following the same method for deliciously spicy bites.

Buffalo Style

After baking, toss the wings in a buttery hot sauce to turn this recipe into a crowd-pleasing Buffalo classic with a New Orleans spin.

How to Serve New Orleans Cajun Baked Chicken Wings Recipe

Single white bowl containing a generous serving of glazed chicken wings, richly coated in a sticky, vibrant sauce with visible chili flakes and herbs, fresh cilantro leaves scattered on top for garnish, close-up angle highlighting the crispy, textured skin and juicy interior of the wings, spoon drizzling extra glossy sauce over the portion, placed on a white marble surface with natural lighting, intimate plated serving photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh chopped coriander or parsley adds vibrant color and a fresh herbaceous note. Thinly sliced green onions bring a gentle crunch and mild onion flavor, balancing the rich wings.

Side Dishes

Pair your wings with crunchy celery sticks and creamy blue cheese or ranch dip for that classic combo. Cajun-style dirty rice or a crisp green salad with tangy vinaigrette complements the spicy richness perfectly. Don’t forget some warm cornbread or garlic toast to soak up every last drop of buttery sauce.

Creative Ways to Present

Arrange wings on a rustic wooden board with little ramekins of dipping sauces scattered around. Add lemon wedges for people to squeeze fresh juice instead of or along with the spiciness. For festive occasions, skew the cooked wings on sticks for a fun, easy-to-eat presentation that’s party-ready.

Make Ahead and Storage

Storing Leftovers

Keep any leftover wings in an airtight container in the refrigerator for 3 to 4 days. The flavors deepen overnight, making them just as tasty when reheated.

Freezing

Freeze wings in a sealed bag or container for up to 3 months. Thaw overnight in the fridge before reheating to maintain the best texture.

Reheating

The microwave is your quickest friend here—heat on medium power to keep the meat juicy. Alternatively, reheat in a preheated oven at 180°C (350°F) for 10 minutes to revive crispiness, turning halfway through.

FAQs

Can I use frozen chicken wings for this recipe?

Absolutely! Just thaw them completely before seasoning and baking for the best results.

Is it necessary to baste the wings multiple times?

Yes, basting helps the wings stay moist and infuses them with that irresistible garlic butter glaze, making a huge difference in taste.

What if I don’t have all the herbs for the Creole seasoning?

No worries! You can substitute with extra garlic or onion powder, smoked paprika, or even Italian herbs—you’ll still get delicious flavor.

Can I make these wings spicy?

Definitely! Increase the cayenne pepper or add some hot sauce to the garlic butter for an extra kick.

What’s the best way to cut whole chicken wings?

Cut through the joints to separate wingettes and drumettes for even cooking and better bite-sized pieces.

Are these wings gluten-free?

Yes, all ingredients used in this recipe are gluten-free, making it a great choice for gluten-sensitive guests.

Can I use skinless wings?

For the best texture and flavor, keep the skin on. It crisps up beautifully and holds the spices perfectly.

How do I prevent wings from being watery instead of crispy?

Don’t overcrowd the pan and be sure to baste at intervals. If juices look watery near the end, remove wings and reduce the liquid in the oven before basting again.

Final Thoughts

This New Orleans Cajun Baked Chicken Wings Recipe is more than just a delicious dish—it’s a taste journey to the soulful streets of Louisiana. The combination of spicy Creole seasoning, rich garlic butter, and perfectly baked wings hits that sweet spot between comfort and bold flavor every single time. Whether you’re feeding a crowd or indulging in a finger-licking night in, these wings are sure to become a beloved favorite in your recipe collection.

Have you tried this New Orleans Cajun Baked Chicken Wings Recipe? I’d love to hear how it turned out! Leave a comment below. If you loved this recipe, please share it with friends and family. Happy cooking! 🍗