These simple Cajun chicken wings are seasoned with a dry rub and come out crispy from the air fryer. They cook in just 25 minutes and are great for a quick meal or appetizer. They're full of bold flavor and easy to make with everyday ingredients.
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I first started making these batch Cajun dry rub wings when I wanted an alternative to deep-fried wings that wouldn't leave my kitchen smelling like oil. The air fryer does all the hard work and there's no babysitting a pan of hot grease. Plus, with just a few spices and a quick cook time, these crispy wings come out better than anything I used to order for takeout.
What I love most is how versatile these small-batch chicken wings are. I can serve them with a simple chopped salad for a quick dinner or pile them up on a platter for game day with hot sauce. They're also great for meal prepping because they reheat really well in the air fryer without losing that amazing crisp. You can also cook frozen chicken wings in an air fryer if you forget to thaw.
Ingredients
Here's what you'll need to make these Cajun wings:
- Chicken wings: The base of the recipe provides tender meat and crispy skin when cooked properly.
- Cajun seasoning: Adds a bold, spicy, and flavorful kick to the wings, enhancing their taste.
- Granulated garlic: Provides a savory, slightly sweet garlic flavor that complements the spices.
- Smoked sweet paprika: Adds a smoky depth of flavor while balancing the heat from the Cajun seasoning.
- Kosher salt: Enhances all the flavors and helps draw moisture out of the wings for a crispier texture.
- Ground black pepper: Brings a bit of heat and sharpness that balances the other seasonings.
- Olive oil: Helps the seasonings stick to the wings while aiding in crisping up the skin.
- Oil spray: Ensures even cooking and helps achieve a golden, crispy exterior without excess oil.
Scroll down to the recipe card for quantities used.
Instructions
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Separate drumettes from flats. Remove tips of the chicken wings. Pat dry chicken wings.
On a small plate, combine garlic, paprika, black pepper, and Cajun seasoning.
Lightly oil the chicken, then season all sides with salt and the Cajun mixture. Place wings on an air fryer basket or tray in a single layer.
Air fry until the wings are crisp and golden brown or until the internal temperature is 165°F, flipping halfway through.
Tips
Top tip: Let the seasoned wings sit uncovered in the refrigerator for 30 to 60 minutes before air frying. The salt in the dry rub pulls a little moisture from the skin, and the refrigerator air helps dry the surface even more. The drier skin crisps much better and the seasoning sticks instead of sliding off during cooking. Giving the rub time to sit also lets the spices absorb slightly into the skin, so the wings have more flavor.
- Flip them more than once. Flipping every 6 to 8 minutes allows the rendered fat to drip away faster. This helps both sides crisp evenly and prevents soggy spots.
- Let the wings rest: After cooking, let the wings rest for a few minutes. This helps the juices redistribute, making them even juicier and more flavorful.
Variations
Here's a few simple ways to adjust this Cajun chicken wings recipe:
- Use frozen wings by adjusting the cooking time. Preheat the air fryer to 380°F (193°C) and cook for about 35 minutes, flipping halfway through, until they reach an internal temperature of 165°F (74°C).
- Make a homemade Cajun seasoning blend. If you can't find a premade blend, use the following as a substitute: 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried oregano, ½ teaspoon dried thyme, ¼ teaspoon cayenne pepper (adjust for heat), ¼ teaspoon black pepper, and ¼ teaspoon salt.
- Make it milder. To make the wings less spicy, simply reduce the amount of spice or skip the cayenne pepper in the homemade blend. You can also pair them with a cooling dip like ranch or blue cheese to tone down the heat.
- Use the oven. You can bake wings in a preheated 425°F (218°C) oven for 35 to 45 minutes. Just cook on a wire rack set over a baking sheet until the wings are golden, crisp, and reach 165°F internal temperature. If you don't have a rack, line the pan with parchment paper and space the wings well. Broil for 2 to 3 minutes at the end if you want extra crispy skin. You can also add 1 teaspoon baking powder to the seasoning to help the skin dry out and crisp more.
Storage
To store leftover Cajun chicken wings, place them in an airtight container and refrigerate for up to 4 days. When you're ready to reheat them, the best way to bring back that crispy texture is to pop them back into the air fryer at 375°F (190°C). Heat the wings for about 5 to 7 minutes, flipping halfway through, until they're warmed through and crispy again. You can also reheat them in the oven at 375°F (190°C) for 10 to 12 minutes.
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Recipe
Cajun Chicken Wings with Dry Rub
Ingredients
- 10 pieces chicken wings about 900 grams
- 3 teaspoons Cajun seasoning
- 1 ½ teaspoons granulated garlic
- 1 teaspoon smoked sweet paprika
- kosher salt to taste (about 1 ½ teaspoons)
- ground black pepper to taste (about 1 ½ teaspoons)
- 2 tablespoons olive oil plus extra to spray cooking surface
Instructions
- Separate drumettes from flats. Remove tip of chicken wings. Avoid cutting through the bone.
- Pat dry chicken wings.
- On a small plate, combine garlic, paprika, black pepper, and Cajun seasoning.
- Lightly drizzle oil all over the chicken wings, then season all sides with salt and the Cajun mixture.
- Generously spray the tray or basket with oil.
- Transfer seasoned chicken wings, skin side up, to an Air Fryer tray or basket in a single layer with some space between each piece.
- Cook in a pre-heated air fryer at 380°F (193°C). Set at 25 minutes.
- Flip the chicken wings halfway through or after 10 minutes. Air Fry for the last 12 to 15 minutes until the chicken wings are crisp and golden or until the internal temperature is 165°F.
- Serve immediately with your favorite dipping sauce.
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