Skip to main content
Main

Cajun Buffalo Wings

A spicy fried chicken wing dish flavored with butter, hot sauce, and Cajun seasoning.

From the Recipes Wiki (Fandom) · 12 ingredients
Jump to recipe ↓

Why it works: Pepper and celery match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 16,012 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Cajun Buffalo Wings

Time10 to 15 minutes

Ingredients

Directions

Prepare

  1. Heat oil in a deep fryer to 375°F.

  2. Combine the butter, hot sauce, and garlic powder in a small saucepan over low heat until the butter is melted and the ingredients are well blended.

  3. Set aside the butter sauce mixture.

  4. Combine the flour and Cajun seasoning in a large zip-lock bag, put the wings into the bag, and shake to coat each wing evenly.

  5. Put the coated wings in the refrigerator for 1 hour to help the flour adhere.

Fry and sauce

  1. Put all the wings into the hot oil and fry them for 10 to 15 minutes.

  2. Remove the wings from the oil and drain them on paper towels.

  3. While still hot, stir the wings into the butter sauce mixture to coat them.

Serve

  1. Serve with blue cheese salad dressing and celery sticks on the side.

Nutrition, whole recipe (rough)

972Calories
52 gProtein
40 gFat
99 gCarbs

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chicken100g cooked165
Olive Oil1 tbsp (14g)119
Cheese1 oz (28g) cheddar113
Butter1 tbsp (14g)102
Chili1 tsp (2.7g)8
Celery1 stalk (40g)6
Garlic1 clove (3g)4
Salt1 tsp (6g)0
Salad Dressingnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + celerytop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Garlic + chickentop 7% of all pairs
    Smell alikemoderate
    Cooked together10,850 recipes

    Shared aroma: 3-ethyl-2,5-dimethylpyrazine (roasted, nutty).

  3. Garlic + peppertop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Garlic + celerytop 10% of all pairs
    Smell alikemoderate
    Cooked together4,321 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chicken wings
The main protein; the coating and frying are built around its skin and meat.
Flour
Forms a dry coating on the wings that crisps during frying and helps the sauce cling.
Butter
Adds fat and richness to the sauce, carrying the heat and flavour of the hot sauce.
Hot sauce
Supplies the acidity and heat that define the sauce coating the wings.

The step that matters

Drying the wings before coating and frying. Surface moisture steams the flour instead of letting it crisp, so the coating can turn soggy or fall off. Patting the wings dry and letting the coated wings rest helps the flour bond and the skin brown.

Swap the celery

How well each one fits the dish's main ingredients (butter, sauce, garlic, flour, pepper, chicken, cheese):

  1. Thymefits better
  2. Capersfits better
  3. Parsleyfits better
  4. Celerythe original

Fit is the average pairing score against butter, sauce, garlic, flour, pepper, chicken, cheese. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Chicken BrothChicken Broth257 recipesChicken SoupChicken Soup156 recipesCream of Celery SoupCream of Celery Soup113 recipesMacaroni and CheeseMacaroni and Cheese102 recipes