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overhead view of baked cajun wings on a silver plate with a fork beside it.
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Baked Cajun Chicken Wings (Dry Rub)

Spicy Cajun chicken wings, coated with our favorite dry rub mixture and baked until crispy. Super easy to make, perfect for your next party.
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4 servings
Calories 319kcal
Author Adina

Equipment

  • 1 baking sheet
  • 1 wire rack
  • Tongs

Ingredients

Cajun dry rub (Notes 1,2):

  • ¾ teaspoon ground black pepper
  • ½ teaspoon ground white pepper
  • ½ teaspoon cayenne pepper
  • ¾ teaspoon ground cumin
  • ¾ teaspoon onion powder
  • 1 ½ teaspoon garlic powder
  • 1 ½ teaspoon sweet paprika powder
  • 1 ½ teaspoon smoked paprika powder
  • 1 ½ teaspoons dried oregano
  • ¾ teaspoon dried thyme
  • ⅛ teaspoon nutmeg
  • 1 ½ teaspoons fine sea salt or Kosher

Wings:

  • 2 lb chicken wings preferably split, 900 g (Note 3)
  • 1 tablespoon olive oil

Instructions

  • Preheat the oven to 450 degrees Fahrenheit (230 degrees Celsius). Line a baking sheet with aluminum foil and place an oven-safe wire rack on top. Coat the rack with cooking spray or brush it lightly with a bit of oil.
  • Cajun dry rub: Mix the spices in a small bowl.
    ¾ teaspoon ground black pepper + ½ teaspoon ground white pepper + ½ teaspoon cayenne pepper + ¾ teaspoon ground cumin + ¾ teaspoon onion powder + 1 ½ teaspoon garlic powder + 1 ½ teaspoon sweet paprika powder + 1 ½ teaspoon smoked paprika powder + 1 ½ teaspoons dried oregano + ¾ teaspoon dried thyme + ⅛ teaspoon nutmeg + 1 ½ teaspoons fine sea salt or Kosher
  • Cut wings at the joint into wingettes and drumettes if they are not already split at the joint.
    2 lb chicken wings 900 g
  • Dry them well with kitchen towels.
  • Rub: Place wings in a large bowl. Pour the oil on top and coat the meat pieces with it. Sprinkle with the Cajun seasoning and rub well to coat evenly.
    1 tablespoon olive oil
  • Bake: Arrange the chicken wings on the wire rack and bake for 20 minutes.
  • Flip with tongs and bake for another 20 minutes or until the required internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) is achieved and the wings are crispy.

Notes

  1. Seasoning: You can use your favorite brand of Cajun seasoning if you like, but our dry rub is excellent.
  2. Make a double batch of the seasoning and keep the rest in a small jar in the cupboard; it will be great for at least 3 months, probably longer.
  3. Wings: 2 lbs are about 8-9 whole chicken wings or 16-80 split ones.

Nutrition

Serving: 4pieces | Calories: 319kcal | Carbohydrates: 3g | Protein: 23g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 977mg | Potassium: 272mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1062IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg