Wingstop Cajun Wings
You can make Wingstop cajun wings at home with this easy copycat recipe.
Servings 4
Calories 482kcal
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
Recipe Tips
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
Nutrition
Calories: 482kcal | Carbohydrates: 1g | Protein: 23g | Fat: 43g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 1757mg | Potassium: 255mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 2058IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg
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