Every now again we get a craving for some Cajun cuisine.  Something spicy (but not too spicy), hearty, and full of favor.  Chicken wings are an easy fit because they are simple to prepare and make a great meal when paired with a side, like Cajun Rice… We’re clearly getting our Cajun fix with this meal 😊

Cajun Baked Chicken Wings are crispy on the outside and tender on the inside.  They are marinated in a dry rub and baked to perfection before being tossed in a yummy Cajun butter sauce.

Cajun Rice is very similar to Dirty Rice (if you are familiar) but without any meat.  Hence the Cajun Baked Chicken Wings being the main course.  The Cajun Rice is perfectly seasoned and spiced and is packed with plenty of onions and peppers.  It’s an elevated rice that the whole family will love.

Let’s walk through how to make each recipe.

Cajun Baked Chicken Wings

Start by making the dry rub marinade.  Add 1 Tbsp Cajun seasoning, baking powder, dried thyme, and dried oregano to a Ziploc bag.  Shake to combine the ingredients.

Add the chicken wings.  Seal the bag and toss to coat.  Refrigerate for at least 3 hours but up to overnight.  I like to prepare the chicken the night before or in the morning before leaving for work.  Gives the chicken plenty of time to absorb the flavors.

Once ready, preheat the oven to 350 degrees F.  Line a baking sheet with parchment paper.

Place the chicken wings on the baking sheet in an even layer.  Bake for 45-50 minutes or until cooked through and an internal temperature of 165 degrees F is reached.

While the chicken wings are baking, prepare the sauce.  Add the butter, hot sauce, Worcestershire, lemon juice, and remaining Cajun seasoning to a saucepan.  Whisk to combine.

Heat over medium heat until boiling, then reduce the heat to low and keep warm until the chicken is done baking.

Once the chicken is done, remove from the oven and place in a mixing bowl.  Pour the sauce over the top and toss to coat.

Serve immediately while still hot.  Enjoy!

The recipe can be found here.

Cajun Rice

Start by chopping the peppers and onion.  Set aside.  This will speed up the process once you start cooking.

Add the butter to a large saucepan and melt over medium-high heat.

Add the diced peppers and onion and stir to combine.  Sauté for 3-4 minutes or until softened.

Add the broth, salt, garlic powder, thyme, paprika, pepper, and a bay leaf.  Stir to combine then bring to a boil.

Add the rice and stir to combine.  Cover and reduce the heat to low to simmer for 15-20 minutes or until the rice is cooked through.

Remove the cover and fluff the rice with a fork.  Serve immediately while still hot.  So good!

The recipe can be found here.

You can make each recipe individually or pair them together to complete your meal.  Both are delicious on their own!

Happy Cooking!

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