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Cajun Chicken Wings with Remoulade

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PREP TIME
20 min
COOKING TIME
40 min
TOTAL TIME
75 min
SERVINGS
4 servings
Cajun Chicken Wings with Remoulade
Ingredients
  • 1 tablespoon baking powder
  • 2 teaspoons kosher salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground paprika
  • 1 1/2 teaspoons cayenne pepper
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried oregano, crushed
  • 1/2 teaspoon dried thyme, crushed
  • 2 pounds chicken wings, split and tips discarded
  • 1 tablespoon capers, drained
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1 teaspoon Louisiana-style hot sauce
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon ground paprika
  • 1 clove garlic, crushed
  • 1 tablespoon finely sliced green onion
  • 1 tablespoon finely chopped flat-leaf parsley
  • 2 teaspoons freshly squeezed lemon juice
  • salt to taste
Instructions
1
Combine dry ingredients, including baking powder, salt, garlic powder, onion powder, cumin, paprika, cayenne, and black pepper, in a small bowl to create the spice rub. Thoroughly mix until well combined.
2
Place chicken wings in a large bowl and coat evenly with 3 tablespoons of the spice rub mixture. Use tongs to ensure a thorough coating, then transfer the wings to a baking rack set over a parchment-lined sheet pan. Sprinkle an additional amount of spice rub on each wing and let it sit for 15 minutes to allow the flavors to penetrate.
3
Preheat your oven to a high temperature of 425 degrees F (220 degrees C).
4
Create the remoulade sauce by crushing capers using a fork in a mixing bowl. Add mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, cayenne pepper, paprika, garlic, green onion, parsley, and lemon juice; whisk until the ingredients are well combined. Taste and adjust the seasoning with salt if necessary. Cover the bowl and refrigerate until you're ready to serve.
5
Place the chicken wings in the center of the preheated oven and bake for 20 minutes. Flip the wings halfway through the cooking time to ensure even browning. Continue baking until the wings are beautifully browned, no longer pink at the bone, and the juices run clear, requiring an additional 20 to 25 minutes of cooking time. Use a meat thermometer to check the internal temperature, which should read 165 degrees F (74 degrees C) near the bone.