Voodoo Wings: Easy Baked Wings Recipe
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Voodoo Wings
This recipe comes from one of our best customers, Amy Vaughn. She marinates her wings overnight and slow roasts them until they’re tender and crispy. While you can cook these in an air fryer, Amy prefers the fall-off-the-bone tenderness of slow roasting. Just keep in mind that a whole flat won’t fit in an air fryer, so you’ll need to cook smaller batches if using one.
She also uses this method with other Lucky Cajun blends!
Ingredients
- 4 to 5 lbs chicken wings (split into drumettes and flats)
- 2 tbsp Lucky Cajun Voodoo seasoning
- ¼ cup extra virgin olive oil
- ¼ cup Worcestershire sauce
- 3 tbsp Louisiana hot sauce
Instructions
- Prep the Wings – Rinse the chicken wings and pat them dry with a towel.
- Marinate – In a bowl, mix Lucky Cajun Voodoo, olive oil, Worcestershire sauce, and hot sauce. Coat the wings thoroughly and marinate overnight in the fridge.
- Prepare Baking Sheets – Line two baking sheets with parchment paper or foil for easy cleanup. If you have baking racks, use them for better airflow.
- Slow Roast – Preheat your oven to 250°F. Place wings on the prepared baking sheets and cook for 1½ hours, basting with the leftover marinade every 15 minutes. (Don’t worry—cooking will kill off any bacteria in the marinade.)
- Crisp Them Up – If the wings aren’t fully crispy at the end, turn on the broiler for a quick finish.
- Serve & Enjoy – Pair with your favorite dipping sauce and enjoy!