Everyone needs a new chicken wing recipe in their collection, right? My Cajun Drunken Chicken Wing Recipe is a spin on the popular Beer Can Chicken recipe with a Cajun twist. If you're cooking for two, this is perfect. If not, double or triple it and cook the wings in batches.
Everyone has probably heard of Beer Can Chicken wherein the hen sits unceremoniously on a hot grill with a can of beer up her behind. Also known as chicken on a throne, beer butt chicken, coq au can, and dancing chicken, its first documentation can be found in the Houston Chronicle in 1993.
Beer can chicken is a barbecued chicken dish often used when cooking for larger groups. The chicken cooks via indirect heat, in the form of open can of beer inserted into the chicken cavity. The can also holds the chicken vertically while it cooks. In a perfect world, the beer in the can steams the meat from the inside out adding moisture and flavor. Because the chicken is in an upright position, the fat in the bird drains away and the skin is evenly cooked. Some people are enthusiastic proponents of the dish, while others consider it a waste of a good beer. We decided to leave the drama behind, not take sides and utilize the best parts in our Cajun Drunken Chicken Wings Recipe. No long time cooking needed, no basting for the last hour, no messy grill to clean, no scrubbing the bottom of the pot, just tender chicken wings from the very first time you make them!
- Chicken Wings - This is strictly a personal preference, but some people like the drumettes while others like the flat part of the chicken wing. Purists think a chicken wing is only a chicken wing if all three parts are left intact for cooking and eating.
- Beer - The choice of beer is also highly debated. Some people think you need a good beer because of the flavor it departs, while others like a light beer for the same reason. Because of the concentration of the beer reduction in this recipe, I use a light beer.
- Spices - I chose paprika, coriander, chili pepper, and black pepper. If you like heat like I do, use Hot Hungarian paprika in place of sweet paprika. You can chose the spices you like for your own Cajun blend, or make it easy and use 3 teaspoons of a prepared Cajun Spice blend. I like McCormick Gourmet Cajun Seasoning because of its flavor and easy availability at the grocery store. If J. Gumbo ever starts selling their seasoning blend, I might have a new favorite!
- Oil - I use vegetable oil for its neutral flavor. Olive oil might make the chicken skin the color of peanut butter, which is so sought after by beer can chicken fanatics.
(See recipe card for quantities)
Instructions for Cajun Drunken Chicken Wings
Combine spices in a bowl with chicken. Mix well and let sit for ten minutes.
Heat skillet with vegetable oil. Cook wings on back side until crispy.
Turn wings over and continue cooking until crispy on the second side.
Carefully add the beer and cook over low heat until all the liquid is absorbed.
Continue cooking and turning until wings are glazed evenly all over. Turn heat off.
Place wings on serving platter. Garnish with sliced onions and parsley. Enjoy hot!
- Spicy - add red pepper flakes while cooking to add more heat to the wings.
- Kid friendly - Use non-alcoholic beer. Most likely the alcohol burns off as soon as the beer hits the hot pan, but no worries with non-alcoholic beer. We are teetotalers in my house so we almost always use non-alcoholic beer. St. Pauli Girl is our preferred non-alcoholic beer for drinking and for cooking.
- Not a fan of wings? - This would work great with skinless chicken thighs or chicken breasts. Just be sure to cook to an internal temperature of 165 degrees.
You don't need a grill or charcoal, an instant pot or a slow cooker, a heavy pot or a crock pot. I once went to a lot of work getting a beer can chicken ready to barbecue only to find that the lid to the grill would not close due to the height of a chicken standing upright! Not anymore. The only equipment needed for my Cajun Drunken Chicken Wings Recipe is a large bowl in which to season chicken, a non-stick skillet for frying and tongs. I like serving the pieces of chicken in a shallow bowl for the best presentation. In reality, these will be gone so fast, no one will notice how you serve them!
Top tip for drunk chicken wings
Make more of the spice rub than you need and store the leftover seasonings in an airtight container in a dark, dry place like where you store all of your spices. It is perfect sprinkled on a whole chicken, pieces of chicken, pork chops, salmon, white fish, beef, pasta, salads or anywhere else you want to put a little Cajun heat. White rice, cooked in chicken broth, topped with an oven roasted chicken breast with Cajun spice, a little brown sugar and buttered bread crumbs is a perfect summer meal. We discovered this in one of our home-delivery meal service boxes. I think it was Martha Stewart and Marley Spoon, but I am not sure. We tried them all!
Cajun Drunken Chicken Wings Recipe
- 1 Large bowl
- 1 Medium skillet
- 12 pieces chicken wings (6 whole wings divided in half) drumettes, flats or both
- 1 cup light beer
- 2 tablespoons vegetable oil
- ¾ teaspoon salt
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon ground chili pepper
For the Garnish:
- parsley or sliced green onions
- sliced onion red or yellow onions
- Prepare ingredients by cutting and trimming the chicken wings into pieces.
- Wash wings, pat dry with paper towels and place in a large bowl. Add salt and spices to the bowl. Mix well with chicken wings and set aside for ten minutes.
- Heat a frying pan with the vegetable oil over medium heat. Place the chicken in the skillet on a single layer. Fry on medium heat until crispy.
- Turn the wings over and continue cooking until the wings are cooked through and the skin is crispy.
- Remove the skillet from the heat and add the beer carefully. It will boil vigorously.
- Return the skillet to the stove and continue to cook until the liquid is completely evaporated.
- When the beer has evaporated, turn the wings several times so that they are glazed on all sides.
- Remove the chicken wings from the skillet and place on a serving platter or shallow serving bowl. Garnish with the thinly sliced onion and parsley.
- Place the platter on the table and watch as the wings disappear!
Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.
Speaking of flavorful chicken wings, you have to try my Grandmother's Chinese Chicken Wings.
- Cook to a minimum temperature of 165 °F (74 °C).
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat, especially chicken.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.