Wingstop Cajun Wings

Name: Wingstop Cajun Wings Recipe (Oven-Baked)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 3 servings
Cuisine: American
Ingredients: 4 lbs. chicken wings (separated); 1 cup hot sauce; 1/2 cup unsalted butter; 2/3 cup all purpose flour; 2 Tbsp. Cajun seasoning; 1 tsp. brown sugar; 1 tsp. white vinegar; 1 tsp. garlic powder; 1/2 tsp. chili powder

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These Wingstop Cajun wings are oven-baked until crispy, then tossed in a buttery hot sauce infused with garlic and a hint of vinegar for authentic restaurant flavor at home.

🍴Wingstop Copycat

🌍American 🏷️Appetizers 🏷️Chicken 🏷️Game day 🏷️Snack

Total

1h 15m

Servings

3

Recipe Source

View original recipe

From Simmerandsage

Ingredients

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9 Ingredients

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Instructions

1
In a large mixing bowl, combine the flour, Cajun seasoning, brown sugar and chili powder. Add the wings and toss to coat.
2
Cover and chill in the refrigerator for 30 minutes.
3
Preheat oven to 425F degrees. Line a baking sheet with parchment paper. Arrange the chicken wings in a single layer on the baking sheet. Bake for 45 minutes.
4
In a small saucepan, melt the butter over medium heat. Stir in the garlic powder. Pour in the hot sauce and vinegar, and simmer until smooth, stirring.
5
Transfer the wings to a large bowl and pour the hot sauce over top. Toss to coat.

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Tips & Notes

Pro tips

Separate wings into flats and drumettes before coating for even cooking and better sauce adhesion.
The 30-minute chill allows the flour coating to adhere better and creates a crispier exterior during baking.
Simmer the sauce until smooth to ensure the butter, hot sauce, and vinegar emulsify fully; avoid boiling.
Toss wings immediately after removing from the oven while they're still hot so the sauce adheres and sets as it cools.

Substitutions

Unsalted butter → salted butter (reduce added salt in the coating)
All-purpose flour → cornstarch (use same amount for extra crispness)
White vinegar → apple cider vinegar (adds slight sweetness)

Storage & make-ahead

Store leftovers in an airtight container for up to 4 days; reheat in a 350°F oven for 10–12 minutes or in a skillet over medium heat, tossing occasionally.

Equipment

baking sheet · parchment paper · small saucepan

Common Questions

Can I air-fry these wings instead of baking?

Yes. Air-fry the coated wings at 400°F for 20–25 minutes, shaking the basket halfway through, then toss with the hot sauce mixture.

How do I make the wings extra crispy?

Pat the wings very dry before coating, don't skip the 30-minute chill, and ensure they're in a single layer on the baking sheet with space between them.