Cajun Chicken Wings | Grilling

Cajun Chicken Wings

The wings start with a coating of Cajun seasoning, and some baking powder that will help get a crisp skin on the grill. The highly seasoned skin gives them an earthy and spicy coating and the sauce has a complexity that goes beyond the standard Buffalo.
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[Photograph: Joshua Bousel]

Joshua Bousel

This Sunday is the Super Bowl of wings for me. Personally I only have a passing interest in the game itself, and my fanaticism ensues with a crazy night of wings that invariably ends with my face painted with bright orange sauce. I wear that mask proudly as a testament of my love to those little spicy, crunchy, and meaty wings, and a never-ending dedication to developing new and better recipes, like Cajun hot wings.

These were a product of an intense Cajun kick—which has so far brought an incredible jambalaya and amazing ribs. Like most else I made during this time, the wings started with a coating of Cajun seasoning, but I added in some baking powder that would help me later get the crisp skin I'm looking for on the grill.

After an eight-hour rest in the fridge, the seasoned wings were grilled over indirect heat until blistered and crunchy, then tossed in a simple sauce of butter, Louisiana-style hot sauce, and Worcestershire.

My friends unanimously agreed that these were some of the best wings I'd ever made (and I've made a lot of wings). The highly seasoned skin gives them an earthy and spicy coating and the sauce has a complexity that goes beyond the standard Buffalo. They're certainly Super Bowl party-worthy, and I'm sure they'll be in the mix on Sunday, among a few other favorites as well.