Cajun Chicken Wings

By Terri Wuerthner

Cajun Chicken Wings

Terri Pischoff Wuerthner

These are such a favorite we could eat them every day. I usually serve them as an appetizer, but have served them as an entree (serves 10 as an appetizer; 4 as an entrée). One of our friends actually ate 20 of them--before dinner!

Yield: 40 Pieces

Ingredients:

• 3/4 cup peanut oil, divided
• 4 pounds chicken wings (about 20 wings)
• 10 tablespoons butter
• 3 tablespoons Tabasco sauce
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 1 teaspoon cayenne pepper

Preparation:

Grease two large baking sheets using 2 tablespoons of the oil on each one.

Cut the wings into 3 pieces; discard the wing tips (or save for stock), and cut the wings at the 

joint into two pieces.

To make the marinade, heat the remaining 1/2 cup peanut oil with the rest of the ingredients 

in a small saucepan, stir until the butter melts.

Add the chicken wing pieces to a large bowl, add the marinade, and toss to coat the chicken 

wings evenly. Marinate for 30 minutes at room temperature, or up to several hours or overnight 

in the refrigerator. Stir a few times while marinating to evenly coat wings.

Preheat the oven to 400ºF.

Place the wings on the greased baking sheets and put in the preheated oven. Cook for 30 

minutes, then pour off excess liquid. Loosen the wings with a metal spatula and turn, 

repositioning the wings so they all cook evenly. Cook 20 minutes longer.

The cooking time may vary according to the size of the wings. If the wings are small, bake for 

20 minutes, loosen and turn as directed above, and cook 20 minutes longer.

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