Cajun Spice Chicken Wings with Remoulade Sauce

Hot, crispy wings dipped in a cold, creamy sauce provide a great contrast in texture, flavor, and temperature. Chef John's New Orleans'-inspired version of Buffalo-spiced chicken wings uses a technique that does not include a deep fryer so it's easier and less messy.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 732 Calories

Ingredients

• 1 tablespoon baking powder
• salt to taste
• 1 teaspoon freshly ground black pepper
• 2 teaspoons kosher salt
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons ground cumin
• 1 clove garlic, crushed
• 1 teaspoon Louisiana-style hot sauce
• 1 tablespoon capers, drained
• 1 tablespoon Dijon mustard
• 2 teaspoons ground paprika
• 1 tablespoon finely chopped flat-leaf parsley
• 2 teaspoons freshly squeezed lemon juice
• 2 pounds chicken wings, split and tips discarded
• 1 tablespoon finely sliced green onion
• 0.125 teaspoon cayenne pepper
• 0.5 teaspoon ground paprika
• 0.5 teaspoon Worcestershire sauce
• 0.5 cup mayonnaise
• 1.5 teaspoons cayenne pepper
• 0.5 teaspoon dried oregano, crushed
• 0.5 teaspoon dried thyme, crushed

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Prepare spice rub by combining baking powder, salt, garlic powder, and onion powder, cumin, paprika, cayenne, black pepper, oregano, and thyme in a small bowl. Mix until thoroughly combined.

Step 3

Place wings in a large bowl and toss in 3 tablespoons spice rub. Toss wings with tongs until thoroughly and evenly coated. Transfer to a baking rack set over a parchment-lined sheet pan. Sprinkle a little more spice rub over each wing and let sit for 15 minutes.

Step 4

Prepare remoulade sauce by crushing capers in a mixing bowl with the back of a fork. Add mayonnaise, Dijon, Worcestershire sauce, hot sauce, cayenne, paprika, garlic, green onion, parsley, and lemon juice; whisk to combine. Taste and add salt if needed. Cover and refrigerate until needed.

Step 5

Bake wings in the center of the preheated oven for 20 minutes. Flip and continue to bake until beautifully browned, no longer pink at the bone, and the juices run clear, 20 to 25 minutes longer. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Step 6

Serve with remoulade sauce.