This recipe combines two of my favorite ingredients: Frank's RedHot and Tony Chachere's Cajun seasoning. Great to serve during any sports-watching get-together, they taste even better with a cooling, savory blue cheese or ranch dip.
- Canola oil
- 12 chicken wings, split
- Tony Chachere's Cajun seasoning or other Cajun seasoning
- 2 cups all-purpose flour
- One 5-ounce bottle Frank Red Hot
- 1 stick unsalted butter
- 1 teaspoon honey
Preheat your oven to 400 degrees. Next, line a sheet pan with a layer of tin foil and drizzle lightly with canola oil.
Quickly wash the wings, pat them dry, and arrange on a large plate in 1 layer. Season with Cajun spices on both sides (be careful not to be too generous with the seasoning as there is a good amount of salt in there). Add 2 cups of flour and a 1/4 cup of Cajun seasoning to a large Ziploc bag, then shake to make sure the 2 ingredients are full integrated. Drop 3 or 4 wings in the bag with the flour mixture, and shake to coat with a thin layer, shake off any excess flour, and then add to the prepared sheet pan. Repeat until all of the wings are coated in the flour mixture.
Bake the wings in the oven for approximately 40 minutes, turning over halfway. While the wings are cooking, prepare the sauce by heating the hot sauce, butter, and honey in a small sauce pan. Once the sauce is ready, transfer to a medium-sized mixing bowl and set aside.
When the wings are done, remove the sheet pan from the oven, and using tongs, individually dunk the wings into the sauce to coat with a generous layer then return to the baking sheet. Once all of the wings are coated in the sauce, broil on high for about 2 minutes, being very mindful not to burn the wings. Remove from the oven and coat the wings in another layer of sauce to serve.