Viet-Cajun Wings
Crispy baked wings tossed in a buttery Viet-Cajun sauce using Louisiana Fish Fry Cajun Drip. Big flavor, no fryer needed!
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Cooking tools:
- Cooling rack
- Oven
- Baking sheet
- Aluminum foil
- Mixing bowl
- Saucepan
- Stove
- Paper towel
- Spoon
- Chef's knife
- Cutting board
Ingredients
- 1 Package Louisiana Fish Fry Cajun Drip Viet-Cajun Butter Seasoning 2 oz
- 2 lbs chicken wings (split into flats and drumettes, tips removed)
- 1 tbsp neutral oil (like vegetable or canola)
- 1 tsp each salt, pepper, garlic powder, paprika
- 1 stick butter
- Optional: chopped green onions or cilantro for garnish
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