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chicken wing flats and drumettes with golden crisp skin coated in a dry reddish Cajun spice mixture with tiny dark herb flecks on an ordinary plate, with no glaze or garnish
Melissa Hart

Cajun Chicken Wings

Paprika, thyme, oregano and cayenne make a homemade Cajun rub that doesn't depend on a salty seasoning packet. Keep the herb amounts modest because dried leaves concentrate as they bake, and too much can leave the wings tasting dusty instead of savory. A little oil helps the spices spread over the skin while the baking powder supports browning, and a final uncovered rest keeps the dry crust from softening before the wings reach the table.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 lbs chicken wings split into flats and drumettes, tips removed
  • 2 tsp aluminum-free baking powder not baking soda
  • 2 tsp neutral oil for wings
  • 1 tsp neutral oil for rack
  • 3/4 tsp fine salt
  • 1 tsp sweet paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried thyme
  • 1/4 tsp dried oregano
  • 1/4 tsp cayenne pepper
  • 1/4 tsp black pepper

Method
 

  1. Heat the oven to 425°F and oil an oven-safe rack over a foil-lined rimmed pan. Pat wings thoroughly dry.
  2. Mix baking powder, salt, paprika, garlic powder, onion powder, thyme, oregano, cayenne and pepper. Toss wings with their oil, then distribute the spice mixture evenly over them.
  3. Arrange wings on the rack without touching and bake for 25 minutes. Turn each piece carefully.
  4. Bake for 25 to 35 minutes more until crisp and at least 165°F in the thickest meat, lowering heat to 400°F if the herbs darken quickly.
  5. Rest uncovered for 5 minutes and serve as 4 appetizer portions.