These wings are 🔥🔥🔥! There are so many different ways to make wings - fry them, bake them, smoke them… you could easily adapt this to your favorite style. We wanted to keep things a little lighter so we ”air fried” them in our convect oven. It’s a super easy way to make a whole lot of wings in a hurry!
8-10 whole chicken wings or 15-20 separated drums and flats
1/2 c your favorite wing sauce (we used Frank’s for this recipe)
1-2 tbsp ketchup
2-3 tbsp Voodoo Cajun Dust
1/2 c all-purpose flour
If using a convect oven, like bottom rack of oven with foil to catch drippings. Preheat oven to 400 degrees using the convect bake setting. If using a standalone air fryer, check manufacturer recommendations.
If wings have not been separated, find the soft cartilage in the joint between the drum and flat and carefully slice apart. Remove and discard the tip (or reserve for stock).
Pat wings dry and lightly spray with cooking spray.
In a shallow dish or plate, combine flour and 1 tbsp Voodoo Cajun Dust.
Dredge both sides of each drum/flat through the flour. Shake off excess flour and place in a single layer on a broiler sheet, oven-safe basket, or air fryer basket. Wings should not be touching.
Allow wings to cook 12-15 minutes, then flip. Cook 12-15 minutes more until golden.
While wings are cooking, combine wing sauce, 1 tbsp Voodoo Cajun Dust and 1 tbsp ketchup. Adjust amounts to your preference - at these ratios wings will be hot.
When wings are done, remove from baking sheet to a large bowl and toss gently with sauce. Serve immediately.