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Creole-Cajun Wings



  • Oil (for deep-fat frying)
  • 1 (4 pound) package frozen separated chicken wings, thawed
  • 1 (8 ounce) can tomato sauce
  • 1/2 cup butter or margarine, melted
  • 1/4 cup hot pepper sauce

Blue Cheese Garlic Dip

  • 1 (12 ounce) jar refrigerated blue cheese dressing
  • 1 (4 1/2 ounce) can tiny shrimp, rinsed and chopped
  • 4 scallions, thinly sliced
  • 1 to 2 garlic cloves, minced
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon dried thyme
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1/8 to 1/4 teaspoon ground mustard
  • 1/8 to 1/4 teaspoon white pepper
  • 1/8 to 1/4 teaspoon hot pepper sauce


  1. Wings: In an electric skillet or deep-fat fryer, heat oil to 350 degrees F.
  2. Fry chicken wings, a few at a time, for 10 to 12 minutes or until the juices run clear.
  3. Drain on paper towels.
  4. Combine tomato sauce, butter and hot pepper sauce in a large bowl; add wings and toss to coat. Let stand for 15 minutes.
  5. Remove wings from sauce.
  6. Cover and refrigerate for 8 hours or overnight.
  7. Place wings in a greased 13 x 9-inch baking dish.
  8. Cover and bake at 350 degrees F for 25 to 30 minutes or until heated through.
  9. Uncover and bake 5 minutes longer. Baste wings with pan drippings; serve immediately.
  10. If desired, serve with Blue Cheese Garlic Dip.
  11. Blue Cheese Garlic Dip: In a bowl, combine all ingredients; mix well. Cover and chill for at least 2 hours.
  12. Serve with Creole-Cajun Wings, vegetables or crackers.

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