Description
Crisp oven-roasted wings tossed in a garlicky butter finish and a kicky Cajun rub — perfect for parties, game day, or a hungry weeknight crowd.
Ingredients
Scale
- 1.2 kg chicken wings, split at the joints and tips discarded
- 2 tbsp olive oil
- 1 tbsp Cajun seasoning (store-bought or your favorite homemade mix)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp freshly ground black pepper
- ¼ tsp cayenne pepper (use or omit depending on heat preference)
- 4 large garlic cloves, minced very fine
- 2 tbsp unsalted butter, melted
- 2 tbsp fresh parsley, chopped (optional, for finishing)
Instructions
- Preheat the oven to 425°F (220°C). Line a sheet pan with foil or parchment and place a wire rack on top if you have one — the rack helps the skin crisp on all sides.
- Pat the wings completely dry with paper towels — dry skin browns and crisps much better.
- In a large mixing bowl, whisk together the olive oil, Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne.
- Add the wings to the bowl and toss vigorously so each piece is evenly coated with the spice mixture. Press the rub into the skin for maximum flavor.
- Arrange the wings in a single layer on the prepared rack or directly on the lined pan, leaving space between pieces for hot air to circulate.
- Roast in the preheated oven for 35–40 minutes, turning once about halfway through, until the skin is deeply golden and the meat registers done.
- While the wings finish, warm the melted butter in a small skillet over low heat. Stir in the minced garlic and cook gently for 1–2 minutes until fragrant — avoid browning the garlic.
- When the wings come out of the oven, transfer them to a large bowl. Pour the garlic-butter over the hot wings and toss until they glisten with the sauce.
- Scatter chopped parsley over the wings if you like, and serve immediately with celery, carrot sticks, and your favorite dip.
Notes
- For extra-crispy skin, let the seasoned wings sit uncovered in the fridge for 30–60 minutes before baking.
- Air-fryer option: cook at 400°F (200°C) for about 20–25 minutes, shaking halfway.
- Reheat in a hot oven (350°F / 180°C) on a rack to restore crispness — don’t microwave.