Wingstop Cajun Sauce Recipes

AWESOME CAJUN CHICKEN WINGS

Steps:

• Rinse chicken and pat dry.
• (if wings are whole, cut off and discard pointed tip and halve wings at the main joint.) In food processor or blender, combine all remaining ingredients, EXCEPT oil.
• Process until well blended.
• With machine on, slowly pour in oil and process until a thick paste forms.
• In a large bowl, combine wings and paste.
• Toss until wings are well coated.
• Cover and refrigerate over night.
• Broil or grill wings until nicely browned outside and cooked through.
• Serve warm or at room temperature.

WINGSTOP LOUISIANA RUB WINGS RECIPE

Steps:

• Preheat oven to 400 ºF. Line a large baking sheet with aluminum foil and set it aside.
• In a small mixing bowl, whisk together all dry rub ingredients.
• In a large mixing bowl, add chicken wings. Drizzle with vegetable oil, and toss to coat.
• Sprinkle the dry rub mixture and massage it into the chicken wings using your hands. Make sure to coat the wings evenly.
• Place the seasoned chicken wings on the baking sheet. Arrange them in one single layer.
• Bake for 45 minutes or until fully cooked and crispy. Remove from the oven and serve with your favorite dipping sauce such as Ranch Dressing.

CAJUN BUTTER CHICKEN WINGS

Steps:

• Preheat oven to 350 degrees. Prepare a baking sheet by lining it with parchment paper. Set aside.
• Place the following ingredients into a pestle and mortar: thyme, onion flakes, garlic flakes, celery seed, and salt. Grind the ingredients together until well broken down. Toss in the cayenne pepper, black pepper, and paprika. Grind those three ingredients into the previously ground ingredients until well incorporated.
• Stir the ground ingredients into the butter until well combined. Set aside.
• Heat enough vegetable oil in a skillet to cover the wings. I used a 12" cast iron skillet filled half way up with vegetable oil. Be sure to heat the oil to optimum chicken-frying temperature. Using a cooking thermometer, try to keep the oil between 350-375 degrees.
• Once the oil is ready, fry each wing for 3-4 minutes per side; just until they are golden brown and crispy. You will need to fry the wings in batches. Do not overcrowd the frying pan.
• Remove the fried wings from the oil and place on the parchment lined baking sheet.
• Once all wings have been fried, toss the still hot wings with the butter mixture.
• Using tongs, place each wing on the parchment lined baking sheet. Bake the wings for 20 minutes. Remove from oven, toss the wings once again in the butter mixture, and bake once again for an additional 10 minutes.
• Garnish serve immediately!