Cajun Ranch Wings Food

LOUISIANA HOT SAUCE CHICKEN SANDWICH WITH CAJUN RANCH DRESSING

Steps:

• In a small bowl, whisk the buttermilk, hot sauce, honey, cumin, garlic, lime juice and sprinkle with salt and pepper. Place the chicken into a re-sealable bag and pour the buttermilk marinade over. Marinate in the fridge, at least 2 hours and up to overnight.
• Heat a grill or grill pan to medium-high heat. Remove the chicken from the marinade and sprinkle with salt and pepper. Grill the chicken until cooked through and 165 degrees F, about 5 minutes. Remove from the heat.
• Place the cheese on the bottom of each roll, then top with 2 chicken thighs, lettuce and a dollop of Cajun Ranch Dressing.
• In a medium bowl, combine the mayonnaise, buttermilk, hot sauce, lemon juice, blackening seasoning, mustard, salt and cayenne. Fold in the scallions, celery, red peppers and garlic with the mayonnaise mixture.

CAJUN SPICE CHICKEN WINGS WITH REMOULADE SAUCE

Steps:

• Prepare spice rub by combining baking powder, salt, garlic powder, and onion powder, cumin, paprika, cayenne, black pepper, oregano, and thyme in a small bowl. Mix until thoroughly combined.
• Place wings in a large bowl and toss in 3 tablespoons spice rub. Toss wings with tongs until thoroughly and evenly coated. Transfer to a baking rack set over a parchment-lined sheet pan. Sprinkle a little more spice rub over each wing and let sit for 15 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Prepare remoulade sauce by crushing capers in a mixing bowl with the back of a fork. Add mayonnaise, Dijon, Worcestershire sauce, hot sauce, cayenne, paprika, garlic, green onion, parsley, and lemon juice; whisk to combine. Taste and add salt if needed. Cover and refrigerate until needed.
• Bake wings in the center of the preheated oven for 20 minutes. Flip and continue to bake until beautifully browned, no longer pink at the bone, and the juices run clear, 20 to 25 minutes longer. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Serve with remoulade sauce.

CROCK POT CAJUN-STYLE BUFFALO WINGS

Steps:

• In a crock pot, add chicken, bbq sauce, and all spices.
• Stir and heat on low for 4-5 hours.

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.

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.