These homemade extra crispy blackened chicken wings are oven baked, juicy, and full of flavorful Cajun seasoning. These are great for an appetizer, snack, or main course. Pair them with your favorite dipping sauce, like cajun ranch or garlic aioli to maximize the cajun flavor!
2poundschicken wingsbroken down into wingettes and drumettes
2tablespoonsneutral oillike vegetable or grapeseed
2tablespoonBlackening seasoning(recipe follows)
(makes 6 tablespoons of seasoning, enough for 6 pounds of chicken)
1 ½teaspoonscayenne pepper
1teaspoonfresh cracked black pepper
PREP: Preheat the oven to 400°F and position oven rack to the middle position. Cover a baking sheet with foil or parchment, then with a fitted wire baking rack. Spray generously with cooking spray. Combine the seasonings for the blackening seasoning together. Then, mix 2 tablespoons of the blackening seasoning with 1 tablespoon of baking powder to make the dry rub in a small bowl. Break down chicken wings into drumettes, wingettes, and tips. Discard the tips or save for making chicken stock. Pat the wings down dry with paper towels. Add the wings to a large bowl, and massage the oil into the wings. Sprinkle the dry rub seasonings over the wings and toss to coat evenly. Place the wings on the baking rack in a single layer, giving them enough space around each other.
BAKE: Bake wings for 20 minutes. Increase heat to 450°F and flip wings over. Continue baking for another 15-20 minutes until golden brown, crispy, and cooked throughout.
SERVE: Serve hot. Option to add your favorite dipping sauce. Option to top with fresh herbs.
The recipe for blackening seasoning makes enough for 6 tablespoons of seasoning, or enough for 6 pounds of chicken. Please note for 2 pounds of chicken wings, you will only need 2 of the 6 tablespoons!
One pound of wings is 1 full dinner serving or 2 smaller appetizer servings.