The first time I tasted Wingstop’s Cajun wings, it was a revelation. The perfect blend of Buffalo sauce heat and Cajun spices created something entirely new – a wing that simultaneously managed to be both familiar and exotic. After countless test batches in my kitchen, I’ve finally recreated that magical combination. This recipe brings the bold flavors of Louisiana from your favorite place to get wings.
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What makes Wingstop Cajun Wings so good?
Some people prefer to live life on the spicy side. For those folks, the sauced Cajun Wings at Wingstop are just about perfect.
This recipe takes their original hot buffalo wings on a wild road trip down to the bayou to soak up plenty of local flavor and spiciness.
Why you must try this Wingstop Cajun Wings recipe
The secret to these wings lies in the perfect balance between the classic Buffalo sauce base and authentic Cajun seasonings. By frying the wings at the right temperature and using Tony Chachere’s signature seasoning blend, we achieve that distinctive Wingstop taste that keeps people returning for more.
Wingstop Cajun Wings ingredientsFor the Wings:
- Chicken wings, separated into drumettes and wingettes – The foundation of our dish, providing a perfect crispy exterior and juicy interior
- Neutral oil for frying (vegetable or canola) – High smoke point oil ensures proper cooking temperature without burning
For the Cajun Sauce:
- Tony Chachere’s Creole Seasoning – The key to authentic Cajun flavor (use lite version if watching sodium)
- Margarine or Butter – Creates the rich, smooth base for our sauce
- Frank’s Red Hot sauce – Provides the classic buffalo wing heat and tanginess
- White vinegar– Adds brightness and helps the sauce cling to the wings
- Worcestershire sauce – Contributes depth and umami flavor
Since the sauce is already on the salty side, the lite version of Tony Chachere’s Creole Seasoning is a good choice here. If you can’t find Tony Chachere’s Creole Seasoning, use your favorite reduced-sodium Cajun or Creole spice blend.
How to make Cajun Wings Wingstop style
To fry the chicken wings:
- Take the wings out of the fridge and pat them dry with a paper towel.
- Cut them into drumettes and flats if needed.
- Add the vegetable oil to a deep fryer and heat to 375°F. If you don’t have a deep fryer, heat the oil in a thick-bottomed pot over medium heat. Make sure to use a deep-fry thermometer and plan on adjusting the heat to keep the temperature at 375°F while frying.
- Prepare a wire rack over a rimmed baking sheet and set aside.
- Fry the chicken wings in batches depending on the size of your fryer. Cook for 10 to 12 minutes or until the wings reach an internal temperature of 165°F.
- Put the cooked wings on the wire rack to drain and place them in an oven set on WARM until you’re ready to serve.
To make the Cajun Wing Sauce:
- While the wings are frying, heat a small saucepan containing margarine or butter, hot sauce, white vinegar, and Worcestershire sauce over medium-low heat.
- Stir until the margarine or butter melts, and the sauce thickens slightly.
- Remove the saucepan from the stove and stir in the seasoning blend.
To serve wings with Wingstop seasoning:
- Put the drained fried wings in a large bowl.
- Pour the Cajun sauce into the bowl. Toss to coat.
- Serve immediate.
Scaling the Recipe
- For a crowd: Double all ingredients; fry in multiple batches
- For two: Halve the recipe but keep sauce ratios the same
- Make ahead: Fry wings early, sauce just before serving
Common Questions and Troubleshooting
Q: Why aren’t my wings crispy enough? A: Ensure wings are completely dry before frying and maintain proper oil temperature.
Q: Is the sauce too hot? A: Start with half the Cajun seasoning and adjust to taste.
Q: Can I make these ahead for a party? A: Fry wings up to 2 hours ahead, keep warm, and sauce just before serving.
What to serve with them
Nothing goes better with wings than a cold, acidic beer like Corona to help cut the fat and heat. French fries, onion rings, and hush puppies are popular side dishes, but creamy coleslaw and raw veggie sticks are excellent choices for cooling down your mouth if things get too intense.
You can serve them with your favorite dipping sauce, Wingstop ranch dressing, or blue cheese dressing.
How to store leftover wings
Don’t keep leftover wings that have been at room temperature for more than a few minutes. But if you can cool them down quickly enough, you can store extra wings in an airtight container in the fridge for up three days.
What’s the best way to reheat wings
You will get the best results reheating Cajun Wings in the oven:
- Take the wings out of the fridge and let them warm up on the counter for about 15 minutes.
- While the wings are shaking off the fridge’s chill, preheat the oven to 350°F.
- Arrange the chicken wings in a single layer on a lightly oiled cooking sheet and reheat for 5 to 6 minutes per side.
Remember, the key to perfect Wingstop-style Cajun wings is getting that oil temperature just right and using authentic Tony Chachere’s seasoning. Take your time with the process, and you’ll be rewarded with restaurant-quality wings right at home.
More Wingstop copycat recipes
Favorite appetizers and wings recipes
- Air Fryer Sweet and Spicy Chicken Wings
- Bacon Wrapped Jalapenos
- Baked Goat Cheese
- Boneless Wings
- Buffalo Chicken Sliders
- Fried Cheese Curds
- Grilled Hot Wings
- Spicy Asian Chicken Wings
Check out more of my easy appetizer recipes and the best fast food recipes on CopyKat!
Wingstop Cajun Wings
Ingredients
- vegetable or canola oil for deep frying
- 2 pounds chicken wings
- 1/2 cup margarine or butter
- 3/4 cup Frank’s Red Hot Sauce
- 1 teaspoon white vinegar
- 1 teaspoon Worcestershire sauce
- 1 tablespoon Tony Chachere’s Creole Lite Seasoning
Instructions
- If necessary, cut the wings into the drumette and the wingette. Be sure to cut off the wing tip (you can save this for making chicken stock).
- In a deep fryer, heat the oil to 375°F. Deep fry the chicken wings for 10 to 12 minutes, depending on their size, until they reach an internal temperature of 165°F. Remove the wings from the fryer and transfer to a wire rack.
- Meanwhile, make the sauce by combining the margarine, Frank’s Red Hot Sauce, white vinegar, and Worcestershire sauce in a small saucepan over medium-low heat. Stir until all is melted and incorporated.
- Place the cooked wings into a bowl with the sauce and sprinkle Tony Chachere’s seasoning on top. Thoroughly coat the wings with the sauce and serve immediately.
Video
Notes
Pro Tips
- For extra crispy wings: Double-fry technique – first at 350°F, rest, then finish at 375°F
- For less heat: Use mild hot sauce and reduce Cajun seasoning
- Air fryer version: Cook at 380°F for 20-25 minutes, flipping halfway
- Baked version: Bake at 425°F for 45-50 minutes on a wire rack
Danna
Excellent! We enjoy these even better than the garlic parmesan. Thank you so much!