Sticky, sweet, and spicy chicken wings coated in a rich brown sugar Cajun glaze—crispy on the outside, tender on the inside. These wings are a flavor-packed hit for game day, gatherings, or any time you crave bold, savory heat.

Why You’ll Love This Recipe

• Balanced sweet-and-spicy flavor from brown sugar and Cajun spices

• Crispy skin and juicy meat with minimal fuss

• One-bowl marinade, easy to prep ahead

• Crowd-pleaser that works as an appetizer or main

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 lb chicken wings (split into flats and drumettes)

• 2 Tbsp olive oil

For the spice rub & glaze:

• 2 Tbsp brown sugar (packed)

• 1 Tbsp Cajun seasoning

• 1 tsp garlic powder

• 1 tsp smoked paprika

• ½ tsp onion powder

• ½ tsp salt

• ¼ tsp black pepper

• ½ tsp cayenne pepper (optional, for heat)

• 1 Tbsp melted butter

Directions

1. Preheat oven to 425 °F. Line a baking sheet with foil and place a wire rack on top.

2. Prep wings: Pat chicken wings dry and toss with olive oil.

3. Mix rub: In a bowl, combine brown sugar, Cajun seasoning, garlic powder, smoked paprika, onion powder, salt, pepper, and cayenne.

4. Coat wings: Sprinkle rub over wings, tossing to coat evenly. Arrange wings on the rack, skin side up.

5. Bake: Cook wings for 25 minutes, flip, and bake another 15–20 minutes until crispy and golden.

6. Glaze & finish: Remove wings and brush with melted butter. Return to oven for an additional 5 minutes to caramelize the glaze.

7. Serve: Let wings rest for 5 minutes before serving. Garnish with chopped parsley or green onions.

Servings and timing

Servings: 4–6
Prep time: 10 minutes
Cook time: 45–50 minutes
Total time: ~60 minutes

Variations

• Grill option: Cook on a preheated grill at medium-high heat, flipping halfway, until glazed and crispy.

• Sticky finish: Mix extra melted butter with honey or maple syrup to glaze during the last 5 minutes.

• Spicy boost: Increase cayenne or add drizzle of hot sauce before serving.

• Air-fryer version: Cook at 400 °F for 20–25 minutes, shaking halfway; glaze and air-fry an additional 2–3 minutes.

• Herb twist: Add chopped thyme or rosemary to the rub for aromatic flavor

Storage/Reheating

Store cooled wings in an airtight container in the fridge for up to 3 days. Reheat in a 375 °F oven for 10 minutes or air-fryer for 3–5 minutes until reheated and crisp.

FAQs

Can I use wingettes and drumettes?

Yes—this recipe works with either flats, drumettes, or both.

Do I need to flip the wings?

Yes—flipping halfway through ensures even crisping.

Can I make these ahead?

Prepare wings and rub ahead, refrigerate overnight, then bake when ready.

Are they spicy?

Mild-to-medium—adjust cayenne pepper for more heat or omit for a sweeter glaze.

Can I freeze leftovers?

Yes—freeze cooled wings for up to 2 months. Reheat directly in the oven.

How do I get crispier skin?

Dry wings thoroughly, use a rack, and bake at a higher temp before glazing.

Can I make them less sweet?

Reduce brown sugar or brush with butter only for savory wings.

What dips go well with them?

Serve with ranch, blue cheese, or a simple hot sauce drizzle.

Are these gluten-free?

Yes, if all spices, rub, and seasoning are gluten-free labeled.

Can I cook them on the stovetop?

Yes—pan-fry on medium-high oil, turning to crisp all sides before glazing.

Conclusion

These Brown Sugar Cajun Wings deliver a crave-worthy combination of sweet, spicy, and smoky flavors in every crispy bite. Whether baked, grilled, or air-fried, they’re sure to be a hit at any gathering or weeknight meal—enjoy!