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Cajun Dry-Rub Fried Wings
Andre Lewis

Cajun Dry-Rub Fried Wings

These wings leave the fryer crisp and stay that way because the Cajun seasoning is dry. Half the spice goes on before frying and half after, when a touch of oil helps it adhere. Use a salt-free blend or reduce the measured salt so the second coating does not overwhelm.
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Prep Time 18 minutes
Cook Time 15 minutes
Total Time 33 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3 lb split chicken wings
  • 1 1/2 tsp kosher salt
  • 2 tbsp salt-free Cajun seasoning divided
  • 1 tsp baking powder
  • 2 qt neutral frying oil
  • 1 tbsp hot frying oil

Method
 

  1. Pat the wings dry and toss with salt, 1 tablespoon Cajun seasoning and baking powder.
  2. Heat 3 inches of oil in a heavy pot to 350°F.
  3. Fry the wings in batches for 9 to 12 minutes until deeply browned and at least 165°F inside.
  4. Drain on a wire rack and place in a clean bowl.
  5. Toss with the remaining Cajun seasoning and 1 tablespoon hot frying oil, then serve.