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Brown Sugar Cajun Wings: Sweet Heat with Southern Soul

Imagine a tray of wings coming out of the oven, the aroma of garlic, paprika, and cayenne mingling with caramelized sugar. The skin is shatteringly crisp, yet as soon as you sink your teeth in, it gives way to tender, juicy chicken. Then comes the flavor rollercoaster: first the crunch, then the kick of Cajun heat, followed by that silky blanket of melted brown sugar. This recipe is more than dinner—it’s a little celebration in every bite.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 lbs chicken wings split and tips removed
  • 2 tablespoons olive oil
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper optional for extra heat
  • 1/2 cup brown sugar
  • 1 tablespoon hot sauce optional
  • Chopped parsley for garnish optional

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Lightly spray the rack with non-stick cooking spray.
  2. In a large bowl, pat the chicken wings dry with paper towels. Add olive oil and toss to coat.
  3. In a small bowl, combine Cajun seasoning, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne (if using).
  4. Sprinkle the spice mixture over the wings and toss to evenly coat.
  5. Spread the wings in a single layer on the prepared rack. Bake for 40–45 minutes, flipping halfway, until crispy and cooked through.
  6. In the last 10 minutes of baking, sprinkle brown sugar evenly over the wings and return to the oven. The sugar will melt and caramelize, giving the wings a glossy, sticky finish.
  7. Optional: Drizzle with hot sauce right before serving for an extra spicy kick.
  8. Garnish with chopped parsley and serve hot.

Notes

Pat dry, always. Moisture prevents crisping. Dry wings = crispy wings.
Don’t crowd the pan. Give the wings space so the hot air circulates and crisps them evenly.
Add sugar late. Sprinkling the brown sugar near the end keeps it from burning and ensures it melts into a glaze.