This recipe combines two of my favorite ingredients: Frank's Red Hot and Tony Chachere's Cajun seasoning. Great to serve during any sports-watching get-together, they taste even better with a cooling, savory blue cheese or ranch dip.
- Canola oil
- 12 chicken wings, split
- Tony Chachere's Cajun seasoning or other Cajun seasoning
- 2 cup all-purpose flour
- 1 5-ounce bottle of Frank Red Hot
- 1 stick unsalted butter
- 1 teaspoon honey
- Preheat your oven to 400 degrees.
- Next, line a sheet pan with a layer of tin foil and drizzle lightly with canola oil.
- Quickly wash the wings, pat them dry, and arrange on a large plate in 1 layer. Season with Cajun spices on both sides (be careful not to be too generous with the seasoning as there is a good amount of salt in there).
- Add 2 cups of flour and a 1/4 cup of Cajun seasoning to a large Ziploc bag, then shake to make sure the 2 ingredients are full integrated.
- Drop 3 or 4 wings in the bag with the flour mixture, and shake to coat with a thin layer, shake off any excess flour, and then add to the prepared sheet pan. Repeat until all of the wings are coated in the flour mixture.
- Bake the wings in the oven for approximately 40 minutes, turning over halfway.
- While the wings are cooking, prepare the sauce by heating the hot sauce, butter, and honey in a small sauce pan. Once the sauce is ready, transfer to a medium-sized mixing bowl and set aside.
- When the wings are done, remove the sheet pan from the oven, and using tongs, individually dunk the wings into the sauce to coat with a generous layer then return to the baking sheet.
- Once all of the wings are coated in the sauce, broil on high for about 2 minutes, being very mindful not to burn the wings.
- Remove from the oven and coat the wings in another layer of sauce to serve.