Big Easy Wings

Recipes / Big Easy Wings



The Cajun answer to Buffalo wings has arrived! A little Louisiana flair goes a long way in this recipe. Guaranteed to please your game day crew!


  • 1 bag Louisiana Fish Fry Products Chicken Fry Batter Mix
  • 2.5 bottles (6 oz) Louisiana Fish Fry Products Hot Sauce
  • 4 lbs. chicken wings (approx. 20 wings)
  • 1 lb. butter
  • 1 Tbsp. Worcestershire sauce
  • 1 tsp. cayenne pepper


    Cut chicken wings in half at the drummette joint. Dredge wings in Chicken Fry. Fry wings at 350° F for 8 minutes. Drain and place fried wings in a large metal bowl. In a pot, melt butter. Add hot sauce, Worcestershire sauce and cayenne. Mix well. Pour sauce over the fried wings and toss until coated. Serve hot. ENJOY!


    Fully Flavored Chicken

    For deeply flavored chicken, use a salt-and-buttermilk brine (preferred ratios vary). Soak for at least 8 hours and up to 24; rinse off the brine at the end. For a quicker brine, use 2 quarts of water with ½ cup each of salt and sugar – but don’t let it sit more than an hour or it will get very salty!

    Deep Fry

    Choose an oil with a high smoke point for deep-frying. Peanut oil is the iconic Southern choice. Vegetable oil can work, too. Add a bit of bacon drippings to pump up the flavor!

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