Honey Glazed Cajun Chicken Wings

Honey Glazed Cajun Chicken Wings

Recipe by Maria Vergara






  • 16 chicken wing drumettes (2 pounds total)

  • ¼ cup lemon juice

  • 1 teaspoon dry mustard

  • ½ cup ketchup

  • ¼ cup honey

  • 2 tablespoons salt-free Cajun seasoning, divided


  • Preheat oven to 450 F. Line a large rimmed baking pan with foil.
  • In a large bowl, toss chicken and 5 teaspoons Cajun seasoning. Arrange on the prepared pan, bake for 15 minutes. Turn the chicken pieces over. Bake until no longer pink, for about 15-20 minutes more.
  • Meanwhile, in a large sealable container, stir the remaining ingredients, 1 teaspoon Cajun seasoning, ketchup, lemon juice, honey and dry mustard. Transfer half the mixture to a small sealable container; cover and refrigerate for up to 3 days.
  • Add the chicken to the remaining sauce in the large container. Toss to coat. Cover and refrigerate for up to 3 days.
  • Tote the chicken and sauce to the tailgate in an insulated cooler. To serve, transfer the chicken to a large foil pan and place on the rack of a charcoal or gas grill directly over medium coals or heat. Cover and grill until heated through, 10 to 15 minutes. Serve with the reserved sauce.
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