Cajun Buttermilk Fried Wings with Spicy Aioli

Last year when Mandi from Chewsy Lovers and I started our wing series, we didn’t know quite how popular it would be. We had intended to just prepare a few recipes and share throughout the month of September to kick off football/tailgate season. It was sort of a no-brainer because Mandi and her husband, Buck, love to share recipes for tailgate foods and all of their grilling wonders, which ended up being some of their own most popular recipes. I too had written a few recipes for game day essential recipes that also were received well. So while we were discussing upcoming ideas for our respective blogs, we both discovered that we were planning to share wing recipes soon. That’s when it all fell into place and our #ChicksWingIt series was born. It did so well last September that we continued it into the following month, and revived it this year for October as well. We’d received a lot of comments and emails asking for MORE WINGS, so we happily obliged.

I’ll admit, in the beginning it was a bit of a challenge. I didn’t even think I had four wing recipes I could bring to life, much less come back for another month and do it again! But I was wrong. The ideas keep coming and I have a long list of flavors I still want to try out and share. I’m not sure if we will return for more wings next month, but I might continue the party here and there with some more wings for you, it seems like there’s never enough.

In addition to trying different flavors each week, my own personal challenge was to have a different technique with each recipe. There’s really so many different ways to make wings and I love sharing them all with you. My mouth still waters when I recall last weeks recipe I created for Smoky Brown Sugar Wings and that Blue Cheese Dip was to die for! It’s not just me either, because Mandi’s recipe for Sweet Citrus Bourbon Wings was absolutely mouthwatering!

As for today? I’m  bringing a recipe for Cajun Buttermilk Fried Wings.. with a spicy aioli to dip them in. Now, this might all sound a bit intimidating but it’s actually pretty easy. You soak the wings in buttermilk and hot sauce for a few hours, then toss them in a flour and cajun seasoned mixture, then deep fry for less than ten minutes. Easy peasy! Aioli sounds like a super exotic dip, but really it’s just garlic, egg white, lemon juice and oil. You can even replace it with mayonnaise instead and just add minced garlic to the mayo, although that’s not truly a traditional aioli. For this dip I made a traditional aioli sauce, then spiced it up a bit with various spices, hot sauce, ketchup and Worcestershire sauce. The crispy chicken and the aioli is a delightful match up and makes a great addition to your tailgate spread.

Don’t forget to follow Mandi and I on twitter/facebook/Instagram, etc and hashtag your recipe recreations with #ChicksWingIt for us to see. Take a look at our Pinterest board for a wide variety of wing flavors, various techniques and a plethora of sauces and dips!

Ingredients for Cajun Buttermilk Fried Wings:

• 3 lb. chicken wings and drums
• 1/3 cup hot sauce (like Crystal’s*)
• 1/2 cup buttermilk
• 1 cup all purpose flour
• 2 teaspoon cayenne pepper
• 1.5 teaspoon sea salt
• 1.5 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 1 teaspoon dry oregano
• 1 teaspoon dry basil
• 1/2 teaspoon onion powder
• 1/2 teaspoon red pepper flakes
• canola oil, for frying

Ingredients for Spicy Aioli:

• 2 cloves garlic, minced
• pinch of sea salt
• 2 egg yolks
• 1 tablespoon lemon juice
• 1/2 cup light olive oil
• 1/2 cup grapeseed oil
• 1/3 cup ketchup
• 1 tablespoon hot sauce (like Crystal’s*)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1/2 teaspoon ground black pepper

Directions:

Begin by rinsing the drums and wings and patting dry. Place wings in a gallon freezer bag, then add the hot sauce.

Seal bag and shake around to ensure all wings are coated with sauce, then add buttermilk and do the same. Place sealed bag in refrigerator for at least two hours.

While the chicken is marinating in the buttermilk and hot sauce, go ahead and begin to prepare the aioli. Begin by add minced garlic and a pinch of sea salt to a mixing bowl with two egg yolks. Whisk until combined well, then add the lemon juice. Whisk it all together, then slowly add the oil one tablespoon at a time until the oil has mixed with the egg mixture. Once it comes together you can add the rest of the oil and whisk it all together. This is actually a traditional aioli, but we’ll be adding some spices to it. Once the aioli is thick and creamy, add the ketchup, hot sauce and Worcestershire sauce. Whisk well.

Then add the spices.

Whisk until blended and smooth. Then place in a covered container and refrigerate until ready to use.

In another gallon freezer bag, combine the flour, cayenne pepper, sea salt, smoked paprika, garlic powder, pepper, oregano, basil, onion powder and red pepper flakes. Seal bag and shake up seasonings well.

Once the chicken has marinated in the hot sauce and buttermilk, drain all the juices from the bag, and drop the chicken into the bag of seasonings. Shake well until all chicken is coated completely.

Add oil to the deep fryer, set to 350 degrees. Fry in batches for 7-10 minutes at a time, setting on paper towels when done.

Serve warm with spicy aioli and lemon wedges.

So tasty!

Enjoy!

Do you prefer your wings baked, fried, or grilled?

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