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Crispy on the outside and tender on the inside, these oven-baked chicken wings will become a family favourite, with a spicy kick to make them even more special.
2 cups (500 mL) milk
3 Tbsp (45 mL) Louisiana-style hot sauce
1 Tbsp (15 mL) lemon juice
2 tsp (10 mL) salt, divided
2 lb (1 kg) chicken wings, split
1 1/2 cups (375 mL) all-purpose flour
3 Tbsp (45 mL) Cajun seasoning
In large bowl, whisk together milk, hot sauce, lemon juice and 1 tsp (5 mL) salt; add wings, pressing into mixture to submerge. Cover and refrigerate for at least 4 hours or up to overnight.
Preheat oven to 400°F (200°C). Line rimmed baking sheet with foil. Spray baking rack* with cooking spray; place on baking sheet.
In resealable plastic bag, combine flour, Cajun seasoning and remaining salt. Drain wings, discarding marinade; add to flour mixture, in batches, shaking to coat well. Shake off any excess flour mixture and place on prepared rack. Bake, turning once, for about 40 minutes or until golden and cooked through.
*If you don't have a baking rack, spray foil well with cooking spray. Place wings directly on prepared foil. When cooked, allow wings to cool slightly before removing from foil to prevent sticking.
- Use bone-in chicken thighs for a meal-size portion.
- Dip wings into a creamy ranch or blue cheese sauce, made with milk and Canadian cheese.