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These Cajun Ranch Wings are seasoned and fried to golden brown perfection, then tossed in a creamy homemade Cajun ranch sauce.
Have you ever gone to a wing joint and asked for ranch dressing, and they brought you blue cheese?
This is why you must make your own food at home. Most of the time, it’s less expensive, the wait is shorter, the food is better, and the wait staff attitude is better.
The first time I had Cajun ranch wings was a combination of OMG. I had Cajun ranch fries and 10-piece Cajun ranch wings from my favorite wing spot in New Orleans. Wing shack! There’s still a large belief that they changed their name after hurricane Katrina to Wing Snack.
Anyway! My homemade Cajun ranch sauce is loaded with creamy, zesty buttermilk deliciousness. The wings are seasoned to perfection in a flour and cornstarch mixture that creates the perfect crunch exterior that can hold up to the sauce.
You know some fried wings get soggy after being tossed in sauce. That happens because most wing establishments fry them naked (no batter). Still, this recipe will provide crispy, crunchy Cajun chicken that tastes amazing on its own, then taken 10 levels higher after being tossed in the Cajun ranch sauce.
Let’s jump into this recipe because I know I’m making you hungry.
Key Ingredients
Here are the ingredients you’ll need for these Cajun chicken wings.
Chicken Wings
I love using smaller party wings for this recipe because they’re perfect appetizers.
All-purpose flour
A little flour goes a long way to helping these wings get golden brown.
Cornstarch
This is a secret ingredient to having super crunch chicken wings.
Mayonnaise
Sour cream can be used instead of mayo if desired; however, because the buttermilk has enough tang, using mayonnaise provides a superior texture and flavor.
Buttermilk
Full-fat buttermilk will give your ranch dressing the right tang, flavor, and consistency.
Savory Cajun seasoning
I appreciate using Savory Cajun Seasoning because it is low-sodium, preservative, and msg-free. It also has the perfect amount of cayenne pepper that I love!
Dill Weed
I use dry dill weed every time I make this fantastic cajun ranch wing sauce.
Seasonings
You need garlic powder, onion powder, black pepper, and salt; for the chicken and cajun ranch dipping sauce.
Sugar
Adding a little sugar to your buttermilk helps balance the acidity and make it more palatable.
How to make Cajun Ranch Wings recipe?
The key to cooking is technique, confidence, and patience. That’s how I’m going to teach you to make my Cajun ranch wings.
In a small bowl, combine salt, garlic powder, onion powder, and black pepper. Evenly season chicken wings on both sides; for maximum flavor, marinate wings for 2 hours – overnight in the fridge.
Fill a large skillet halfway with oil over medium heat. In a medium bowl, combine flour and cornstarch.
Once the oil is 325°F, dredge the chicken wings in flour mixture, shake off access flour, and fry for 8 minutes; flip and cook for 5 minutes until golden brown; drain on a paper towel-lined baking sheet. Keep warm in a 200°F oven. Repeat with the next batch of wings; reduce the heat slightly to keep the grease from getting too hot.
How to make Cajun Ranch Wing Sauce?
In a medium bowl, combine mayonnaise, buttermilk, parsley, Cajun seasoning, garlic powder, onion powder, dill weed, sugar, black pepper, salt, vinegar, and Worcestershire until smooth.
Add chicken to a large mixing bowl and toss with ½ cup of sauce, coating chicken evenly; add more sauce if needed. Serve chicken on a platter immediately.
Pro Recipe Tips & Tricks
Here are the best practices, techniques, substitutes, and flavor builders you’ll need for this recipe.
- Use gluten-free flour instead of all-purpose flour for a gluten-free snack.
- You can fry the chicken immediately; you can skip the marinating process.
- If you don’t have a thermometer to confirm the grease is hot enough. When you sprinkle flour in hot oil, it will bubble.
- Gently move the chicken back and forth while frying in a skillet to prevent burn spots.
- My favorite is Blue Plate Avocado or Olive Oil.
- Low-fat milk or buttermilk is acceptable; however, if you find Bulgarian buttermilk, buy it.
- For the best flavor, use granulated garlic powder.
- Use granulated onion powder for the best onion flavor. Granulated spices also mix more evenly with other ingredients.
- Add 1/2 teaspoon of cayenne pepper or hot sauce to the Cajun ranch sauce if you want more heat.
How to store leftover Cajun wings?
Chicken wings are best the same day but store leftovers in an airtight container for 7 days in the fridge. Freeze wings in a freezer-safe storage bag for 2 months. Thaw before reheating.
Reheat chicken wings in a 350°F oven for 8-10 minutes or until hot.
Cajun Ranch sauce is best 7 days after making but will remain fresh in an airtight container for 30 days in the fridge. I don’t recommend freezing the sauce.
More Recipes
Here are some more great chicken wing recipes to add to your game-day platter.
- Lemongrass Hoisin Sauce
- Honey Garlic Chicken Wings
- Honey BBQ Wings
- Naked Wings
- Southern Fried Chicken Wings
- Sweet Thai Chili Chicken Wings
Latest Recipe Video:
Before You Begin
Here are my steps for getting organized and moving efficiently in the kitchen.
Step 1: Get all ingredients for the out on the counter.
Step 2: Measure everything out.
Step 3: Follow the recipe and get ready for the best Cajun ranch wings you’ve ever enjoyed.
Making your own cajun ranch wings and ranch dressing is easy, and the end result is a delicious appetizer or main course that will impress your guests. Be sure to leave a comment and star rating below to let me know how yours turn out!
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Cajun Ranch Chicken Wings
Ingredients
Chicken Wings:
- 2 lbs. chicken wings flats, and drum separated
- 1 tablespoon kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 ¾ teaspoons black pepper
- 1 cup unbleached all-purpose flour
- ¼ cup cornstarch
Cajun Ranch Dressing:
- 1 cup mayonnaise
- ½ cup buttermilk
- 1 tablespoon dried parsley
- 1 teaspoon Savory Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dill weed
- ½ teaspoon sugar
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
- 1 teaspoon white vinegar
- ½ teaspoon Worcestershire sauce
Instructions
- Chicken Wings: In a small bowl, combine salt, garlic powder, onion powder, and black pepper. Evenly season chicken wings on both sides; for maximum flavor, marinate wings for 2 hours – overnight in the fridge.
- Fill a large skillet halfway with oil over medium heat. In a medium bowl, combine flour and cornstarch.
- Once the oil is 325°F, add chicken wings to flour, shake off access flour and fry for 8 minutes; flip and cook for 5 minutes until golden brown; drain on a paper towel-lined baking sheet. Keep in a warm 200 F oven. Repeat with the next batch of wings; reduce the heat slightly to keep the grease from getting too hot.
- Cajun Ranch Dressing: In a medium bowl, combine mayonnaise, buttermilk, parsley, Cajun seasoning, garlic powder, onion powder, dill weed, sugar, black pepper, salt, vinegar, and Worcestershire until smooth.
- Add chicken to a large bowl and toss with ½ cup of sauce, coating chicken evenly; add more sauce if needed. Serve chicken on a platter immediately.
Notes
- Use gluten-free flour instead of all-purpose flour for a gluten-free snack.
- You can fry the chicken immediately; you can skip the marinating process.
- If you don’t have a thermometer to confirm the grease is hot enough. When you sprinkle flour in hot oil, it will bubble.
- Gently move the chicken back and forth while frying in a skillet to prevent burn spots.
- My favorite is Blue Plate Avocado or Olive Oil.
- Low-fat milk or buttermilk is acceptable. However, if you find Bulgarian buttermilk, buy it.
- For the best flavor, use granulated garlic powder. Use granulated onion powder for the best onion flavor. Granulated spices also mix more evenly with other ingredients.
- Add 1/2 teaspoon of cayenne pepper or hot sauce to the Cajun ranch sauce if you want more heat.
