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Cajun Buffalo Wings

These wings are finger-licking good. You will definitely be making them again
Cook Time50 mins
Course: Appetizer
Keyword: baked chicken wings, cajun buffalo wings, easy chicken wings
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