These Crispy Air Fryer Smoky Brown Sugar Cajun Wings are the ultimate game-day appetizer (or anytime snack, let’s be honest!). They’re incredibly flavorful, with a smoky, sweet, and slightly spicy dry rub that creates a crispy crust in the air fryer. Then, they’re tossed in a buttery glaze that takes them to a whole new level of deliciousness. Forget soggy oven-baked wings – these are crispy, juicy, and packed with flavor. And since they’re made in the air fryer, they’re a healthier alternative to traditional fried wings.
Why You’ll Love These Air Fryer Wings
- Crispy Perfection: The air fryer creates incredibly crispy wings without the need for deep frying.
- Bold Flavor: The combination of brown sugar, smoked paprika, Cajun spices, and a buttery glaze is a flavor explosion.
- Easy to Make: These wings are surprisingly easy to make, with minimal prep time.
- Crowd-Pleaser: They’re perfect for game day, parties, or any gathering.
Ingredients for Smoky Brown Sugar Cajun Wings
Here’s what you’ll need to make these amazing wings. The full list with measurements is in the recipe card below.
Dry Rub
- C&H® Dark Brown Sugar (Sweetener)
- Smoked Paprika (Spice)
- Fine Kosher Salt (Seasoning)
- Garlic Powder (Spice)
- Ancho Chili Powder (Spice)
- Ground Black Pepper (Spice)
- Onion Powder (Spice)
- Dried Oregano (Herb)
- Dried Thyme (Herb)
Wings
- Chicken Wings (Meat)
- Olive Oil (Oil)
- Baking Powder (Leavening Agent)
Glaze
- Butter
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Variations
I love these Smoky Brown Sugar Cajun Wings as is, but here are a few ideas for switching things up:
- Make them Extra Spicy: Add a pinch of cayenne pepper to the dry rub or a dash of hot sauce to the glaze.
- Different Sauce: Toss the cooked wings in your favorite barbecue sauce, buffalo sauce, or teriyaki sauce.
- Lemon Pepper: Use a lemon pepper seasoning blend instead of the Cajun spices.
- Add Citrus: Add orange zest
How to Make Crispy Air Fryer Smoky Brown Sugar Cajun Wings
Let me show you how to make these incredibly crispy and flavorful wings:
Prepare the Dry Rub
- First, I combine the dark brown sugar, smoked paprika, fine kosher salt, garlic powder, ancho chili powder, ground black pepper, onion powder, dried oregano, and dried thyme in a bowl. I set this aside.
Prepare the Wings
- I pat the chicken wings dry with paper towels. This is crucial for getting them crispy.
- I lightly drizzle the wings with 2 – 2 1/2 tablespoons of olive oil.
- Then, I coat them with the baking powder, followed by 3 – 3 1/2 tablespoons of the prepared dry rub. I make sure the wings are well coated on all sides.
Air Fry the Wings
- I grease and preheat my air fryer to 375°F (190°C).
- Once it’s hot, I place the wings in the air fryer basket in a single layer. It’s important not to overcrowd the basket, so I cook them in batches if necessary.
- I cook the wings for 18-20 minutes, flipping them halfway through.
Prepare the Glaze
- While the wings are cooking, I prepare the glaze. In a skillet, I melt the butter over low heat.
- I add 5 tablespoons of the dry rub and whisk well to combine.
- I remove the skillet from the heat and add 2 tablespoons of olive oil. I whisk again until everything is well combined. I taste and add additional dry rub and/or salt, if needed.
Toss and Finish
- Once the wings are cooked through, I add them to a bowl, drizzle them with the glaze, and toss well to coat.
- I air fry them again for 2-3 minutes at 400°F (205°C), or until the sugar caramelizes slightly.
Serve
- Serve hot
Tips and Tricks for the CRISPIEST Air Fryer Wings
Here are my secrets for getting the crispiest wings in the air fryer:
- Pat the Wings Dry: Removing excess moisture is essential for crispy skin.
- Baking Powder is Key: Baking powder helps to create a crispy coating on the wings.
- Don’t Overcrowd the Air Fryer: Cook the wings in a single layer, working in batches if necessary.
- Flip Halfway Through: Flipping the wings ensures that they cook evenly and crisp up on all sides.
How to Serve
These Smoky Brown Sugar Cajun Wings are perfect for:
- Game Day: Serve them as an appetizer or snack during the big game.
- Parties: They’re a guaranteed crowd-pleaser at any gathering.
- Dinner: Serve them with a side of fries, coleslaw, or a salad for a complete meal.
- Dipping Sauces: Pair them with your favorite dipping sauces, like ranch dressing, blue cheese dressing, or honey mustard.
Make Ahead and Storage
You can prepare the dry rub ahead of time and store it in an airtight container. You can also coat the wings with the dry rub and store them in the refrigerator for up to 24 hours before cooking. Leftover cooked wings can be stored in the refrigerator for up to 3 days. Reheat in the air fryer or oven to re-crisp them.
FAQs about Smoky Brown Sugar Cajun Wings
- Can I bake these wings instead of air frying them?
- Yes, you can bake them in the oven at 400°F (200°C) for about 45-50 minutes, flipping halfway through. However, they won’t be as crispy as air-fried wings.
- Can I use a different type of sugar?
- I would recommend using Brown Sugar
- Can I make these without the glaze?
- Yes, you can omit the glaze, but it adds a delicious sweetness and helps the wings caramelize.
Enjoy these Crispy Air Fryer Smoky Brown Sugar Cajun Wings! They’re a flavorful and easy-to-make appetizer or meal that’s sure to impress.
Print
Smoky, Brown Sugar Cajun Wings
- Prep Time: 5
- Cook Time: 25
- Total Time: 30
- Yield: 5-6 1x
- Category: Appetizer, Main Course
- Cuisine: American, Cajun
Description
These wings are the perfect combination of smoky, sweet, and spicy! A flavorful dry rub and a buttery brown sugar glaze make these air-fried wings irresistibly delicious.
Ingredients
For the Dry Rub:
- 3 tablespoons C&H® Dark Brown Sugar (or any dark brown sugar)
- 2 1/2 tablespoons smoked paprika
- 1 tablespoon fine kosher salt
- 1 1/2 tablespoons garlic powder
- 1/2 tablespoon ancho chili powder
- 1 tablespoon ground black pepper
- 1 tablespoon onion powder
- 1/2 tablespoon dried oregano
- 1/2 tablespoon dried thyme
For the Wings:
- 5 pounds chicken wings, separated into flats and drumettes
- 4 – 4 1/2 tablespoons olive oil, divided
- 4 tablespoons baking powder
For the Glaze:
- 4 tablespoons unsalted butter
- 5 tablespoons of the prepared dry rub (from above)
- 2 Tablespoons Olive oil
Instructions
- Prepare Dry Rub: In a small bowl, combine all the dry rub ingredients (brown sugar, smoked paprika, salt, garlic powder, ancho chili powder, black pepper, onion powder, oregano, and thyme). Mix well and set aside.
- Prepare Wings: Pat the chicken wings dry with paper towels. This is important for crispy wings! In a large bowl, drizzle the wings with 2 – 2 1/2 tablespoons of olive oil. Toss to coat. Sprinkle the baking powder over the wings and toss again. Then, sprinkle 3 – 3 1/2 tablespoons of the prepared dry rub over the wings and toss until evenly coated.
- First Air Fry: Preheat your air fryer to 375°F (190°C). Grease the air fryer basket. Place the wings in the air fryer basket in a single layer, making sure not to overcrowd. Cook for 18-20 minutes, flipping halfway through, until the wings are cooked through and the internal temperature reaches 165°F (74°C). Cook in batches if necessary.
- Make Glaze: While the wings are cooking, prepare the glaze. In a small skillet over low heat, melt the butter. Add 5 tablespoons of the prepared dry rub and whisk until well combined. Remove from heat and whisk in 2 tablespoons of olive oil. Taste and add additional dry rub or salt, if needed.
- Coat and Finish: Once the wings are cooked, transfer them to a large bowl. Drizzle the glaze over the wings and toss to coat evenly. Return the wings to the air fryer basket. Increase the air fryer temperature to 400°F (205°C) and cook for 2-3 minutes, or until the sugar caramelizes and the wings are crispy.
- Serve
Notes
- Baking Powder: The baking powder helps to create extra crispy wings.
- Air Fryer: Cooking times may vary slightly depending on your air fryer model.
- Serving Suggestions: Serve these wings with your favorite dipping sauce, such as ranch dressing, blue cheese dressing, or more of the glaze.