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Cajun Chicken Wings

Recipes for | Home & Restaurant

by Nadine Lloyd


(Serves 4-6)

  • 4.4 lbs. (2kg) chicken wings

  • ¼ cup unsalted butter – melted

  • 2 tablespoons grape seed oil

Dry Spices:

  • 2 teaspoons celery powder

  • 2½ teaspoons onion powder

  • 2 teaspoons garlic powder

  • 2½ teaspoons sweet paprika

  • 1½ teaspoons dry oregano

  • 1½ teaspoons dry thyme

  • 1½ teaspoons cayenne pepper

  • ½ teaspoon sea salt flakes

  • 1 teaspoon cracked black pepper

  • ½ cup fresh parsley – roughly chopped


In a medium sized bowl, mix all the dry spices together.

Melt the butter in a small saucepan.

Add the dry spice mix to the melted butter.

Using a pastry-brush, brush the chicken wings with the butter/spice mixture.

Add the grape seed oil to a medium-sized non-stick frying pan and heat to medium.

Fry the wings for 5-8 minutes.

Turn the wings and brush the other side with the butter/spice mixture.

Fry for a further 5-10 minutes, or until the chicken is cooked through.

Garnish with parsley.

Serve hot.

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