Cajun Fried Wings Food

CAJUN BUFFALO WINGS

Steps:

• Heat oil in a deep fryer to 375°F.
• Combine the butter, hot sauce, and garlic powder in a small saucepan over low heat.
• Heat until the butter is melted and the ingredients are well blended; set aside.
• Combine the flour, Cajun Spice Mix Recipe, paprika, cayenne, and salt in a large zip lock bag put the wings into the bag shake to coat each wing evenly.
• Put the wings in the refrigerator for 1 hour (helps adhered flour to wings).
• Put all the wings into the hot oil and fry them for 10 to 15 minutes.
• Remove the wings from the oil to a paper towel to drain.
• As soon as drained into the hot sauce mixture stir to coat them.
• Serve with lots of Blue cheese dressing and celery sticks on the side.
• This will help cool down the heat.

CAJUN FRIED WINGS

Steps:

• Rinse the wings thoroughly under cold running water and pat dry with paper towels.
• In a 9-inch pie plate, stir together the salt, chili powder, cracked pepper, garlic powder and flour. Pour milk in medium bowl.
• Dip each of the chicken pieces in the milk then dredge in the flour mixture turning to coat thickly. Tap off the excess flour and set aside on a plate.
• Heat the oven to 325°F.
• In a deep heavy pot or high-sided skillet, heat the oil over medium-high until it begins to shimmer and reaches 375-degrees. Working in batches, fry the chicken wings, turning once when the coating is sealed and begins to brown, about 3 to 5 minutes. Then turn again to cook the pieces through, another 7 to 9 minutes. Place the cooked pieces on a baking sheet and put in the oven while you cook the remaining pieces. Check the chicken for doneness, the juices should run clear.

AWESOME CAJUN CHICKEN WINGS

Steps:

• Rinse chicken and pat dry.
• (if wings are whole, cut off and discard pointed tip and halve wings at the main joint.) In food processor or blender, combine all remaining ingredients, EXCEPT oil.
• Process until well blended.
• With machine on, slowly pour in oil and process until a thick paste forms.
• In a large bowl, combine wings and paste.
• Toss until wings are well coated.
• Cover and refrigerate over night.
• Broil or grill wings until nicely browned outside and cooked through.
• Serve warm or at room temperature.