Cajun Spice Chicken Wings with Remoulade Sauce
Hot, crispy wings dipped in a cold, creamy sauce provide a great contrast in texture, flavor, and temperature. Chef John’s New Orleans’-inspired version of Buffalo-spiced chicken wings uses a technique that does not include a deep fryer so it’s easier and less messy.
Prepare spice rub by combining baking powder salt garlic powder and onion powder cumin paprika cayenne black pepper oregano and thyme in a small bowl.
Mix until thoroughly combined.
Place wings in a large bowl and toss in 3 tablespoons spice rub.
Toss wings with tongs until thoroughly and evenly coated.
Transfer to a baking rack set over a parchment-lined sheet pan.
Sprinkle a little more spice rub over each wing and let sit for 15 minutes.
Preheat the oven to 425 degrees F (220 degrees C).