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Cajun Buffalo Wings

Cajun Buffalo Wings

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Or should I say Buffalo inspired wings. It’s not exactly like the American version of Buffalo Wings but I think close enough.

Cajun Buffalo Wings

Healthy or not Fridays are “fakeaway” days in my home. No healthy eating here today. 

So far I have been pretty good with my diet. I have a sweet tooth I must admit but I’ve been doing well with staying away from sweet stuff too.

These Cajun Buffalo Wings are pretty good I have to admit. It was made for my kids but I did have a taste.

I have never made these wings before but I have eaten Buffalo Wings from a restaurant. So I think I have an idea of what it should taste like.

I also made my own ranch dip which went down well with the kids. I think this recipe is a keeper.

How to make the wings

I first separated the wings into wingettes and drumettes. I use a kitchen scissors to cut off any excess skin and any funny bits I don’t like.

The wings need to be dabbed with a paper towel to remove any moisture. It is then coated in a spicy flour mixture.

This time I added some baking powder to my mixture. After hearing all the hype about how crispy baking powder makes the wings.

It did work. The wings were crispy when I took them out the oven. But not as crispy as it is when using baking powder on it’s own.

This wasn’t a big deal though as it was crispy enough for us. You can totally leave out the flour for this recipe if you wish as the sauce on it’s own adds a whole lot of flavour.

The excess flour is then dusted off the wings. You spread them on a rack and that rack is placed on a foil covered baking sheet.

I then baked the wings for 20 minutes at 180 degrees Celsius. Thereafter another 25 minutes at 200 degrees Celsius.

After I the first cook time I did brush some olive oil on the wings and flipped them over. This way there weren’t any dry bits of flour left on the wings.

Making the sauce

The sauce is very easy to make. Everything is popped into a saucepan and brought to the boil.

It is then poured over the hot wings and served. For buffalo wings you do need Franks Hot Sauce, it’s an American sauce made from cayenne pepper.

To be honest I haven’t seen a local sauce exactly like it. However, I did use some Wellingtons red pepper sauce that I found together with some habenero sauce. 

I did in the past use Franks hot sauce, our local spar does stock it. Today I didn’t have any and I wasn’t going to pay close to a R100 for a bottle of sauce.

For me it’s about using ingredients that are easily accessible so I tried to find something as close to Franks. 

Although I did find the sauce I found using it all on it’s own was far too “tangy”. It’s why I added some of the habenoro sauce.


Ranch Dip

I made my own little version of a ranch dip. However, you can also used a store bought ranch dressing as a dip if you prefer.

This homemade ranch dip is so good though I think you may want to try it.

You can try more recipes:

Asian Sticky Wings

Light and Crispy Crumbed Chicken Wings

Spicy Sticky Baked Chicken Wings

Cajun Buffalo Wings

These wings are finger-licking good. You will definitely be making them again
Course Appetizer
Keyword baked chicken wings, cajun buffalo wings, easy chicken wings
Cook Time 50 minutes
Servings 4


  • 1.5 kg chicken wings

Flour Coating

  • 1 cup cake wheat or all purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon cajun spice
  • 1 teaspoon garlic powder
  • 2 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  • 1/4 cup/62.5gram butter
  • 1/4 cup wellingtons red pepper hot sauce
  • 1/4 cup habanero sauce
  • 2 teaspoon cajun spice
  • 1/4 cup honey

Ranch Dip

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 teaspoon hot sauce
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon dried thyme
  • 1/4 teaspoon mustard powder
  • salt
  • pepper


  • Preheat oven to 180 degrees celsius.
  • Cut the wings into wingettes and drumettes. Use a kitchen scissors to cut off any excess skin or hair on them
  • Mix all the ingredients for the flour coating together. Pat the chicken wings dry with paper towels and toss them in the flour coating
  • Place a rack on top of a baking tray. You can cover the tray with some foil if you wish. Spread the wings on top of the rack. Bake for 20 minutes
  • Brush the wings with some olive oil after 20 minutes. Turn them over and brush the other side
  • Turn the temperature up to 200 degrees Celsius and bake for 25 minutes or until golden and crisp
  • To make the buffalo sauce, place all the ingredients in a saucepan and bring to a boil.
  • Pour the sauce over the hot wings and serve.
  • For the ranch dip whisk all of the ingredients in a bowl and serve


  1. Although the wings are crisp it is not as crisp as it would be when using baking powder only. You can totally dust the wings with just salt and pepper and the baking powder and bake. The buffalo sauce has a whole lot of flavour all on it's own without the flour coating
  2. I found the Wellingtons sauce at pick n pay. The Habanero was the Woolies brand.If you struggle to find Franks or Wellingtons use any hot sauce. It still works
  3. Usually wings don't have to be turned over when baking. This time I did turn them over because of the flour coating. If you don't brush them with some oil you may have little pockets of flour coating once cooked
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