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Creole-Cajun Wings

 Creole-Cajun Wings
This chicken wings make a delightfully zippy appetizer. I've received lots of complements on this simple dish.—Ron Treadaway, Acworth, Georgia
12-14 ServingsPrep: 1 hour + chilling Bake: 30 min.


  • Oil for deep-fat frying
  • 1 package (4 pounds) frozen chicken wingettes, thawed
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup butter, melted
  • 1/4 cup hot pepper sauce


  • In an electric skillet or deep-fat fryer, heat oil to 350°. Fry
  • chicken wings, a few at a time, for 10-12 minutes or until the
  • juices run clear. Drain on paper towels. Combine tomato sauce,
  • butter and hot pepper sauce in a large bowl; add wings and toss to
  • coat. Let stand for 15 minutes. Remove wings from sauce. Cover and
  • refrigerate for 8 hours or overnight.
  • Place wings in a greased 13-in. x 9-in. baking dish. Cover and bake
  • at 350° for 25-30 minutes or until heated through. Uncover and
  • bake 5 minutes longer. Baste wings with pan drippings; serve
  • immediately. If desired, serve with Blue Cheese Garlic Dip (recipe
  • below). Yield: 12-14 servings.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer