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I don’t need to be told that remoulade doesn’t traditionally go with chicken wings. I’m well aware, okay? But one thing you should know about me is that I LOVE me a good condiment. Whenever I make a recipe like this, it’s because I want the condiment. The thing I’m dipping into the condiment (in this case, the chicken wing) is just a vehicle for the sauce. I fed Mike this recipe and he absolutely raved over the remoulade. It’s good. So dip some wings in it and call it a day, m’kay?

It may be a new paragraph, but I’m not done discussing remoulade just yet. Sorry not sorry. Now I’ve never been to New Orleans, but I’m thinking remoulade is a real big deal there. At least, I hope it is. Ya know, big bold spicy Cajun flavors and all that. I was supposed to go last April for my high school BFF’s wedding, but she had to postpone her wedding just a few weeks before the big day thanks to covid. She’s rescheduling it for this year sometime I think, and when we go, I want to eat my weight in remoulade and crab cakes. Okay, and also beignets. But not at the same time because that’s gross.

I first heard of remoulade when I worked at Outback Steakhouse back in my college days. We had crab cakes on the menu, and remoulade sauce to go with them. I used to dip “dead” fries in the remoulade sauce while drinking gallons of Coke every single shift and looking back, wow was I living my best life then. I look back at what I ate then vs. what I eat now and it’s really amazing how much thinner I was back then when I was eating nothing but garbage. Aging is a cruel, cruel trick. But at least we have remoulade to help get us through the tough days. And, since we’re older now, I made it a little healthier too. It’s just as delicious though, I promise. You’re welcomeeeeee!

thehungryhungryhiker

Kickin’ Cajun Chicken Wings with Remoulade

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 people
Course: Appetizer, Snack
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 10 – 12 chicken wings, patted dry
For the Cajun seasoning:
  • 1 + ½ tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ¼ tsp cayenne pepper
  • ½ tsp oregano
  • ½ tsp thyme
  • pinch sea salt
  • pinch fresh ground black pepper
For the Remoulade:
  • ¼ cup + 2 tbsp avocado oil mayo check label for Whole30, I use Sir Kensington's
  • ½ tbsp Dijon mustard check labels for Whole30
  • ½ lemon, juice from
  • ½ tsp paprika
  • 1 tsp Cajun seasoning taken from the mix above
  • ¼ tsp horseradish
  • pinch dried parsley
  • pinch sea salt

Equipment

  • Air fryer

Method
 

  1. Make the Cajun seasoning: in a small bowl, mix together all of the Cajun seasoning spices. Place 1 tsp of the seasoning mix into a medium bowl. Set the medium bowl aside.
  2. Dredge the chicken wings in the seasoning mixture one at a time. Use your hands to rub the spices in to the wings. Place on your air fryer basket in a single layer, leaving space in between as your air fryer will allow. Repeat until all of the chicken wings have been coated with the spices.
  3. Air fry at 400° F for 6 minutes. Remove from air fryer and use tongs to flip the wings over on to the other side. Air fry at 400° F for 6 minutes more, or until cooked through.
  4. While the wings air fry, make the Remolaude: add the remainder of the Remoulade ingredients to the medium bowl with the 1 tsp of reserved Cajun seasoning. Use a spoon to combine completely. Refrigerate until ready to serve.
  5. Serve the wings hot with the Remoulade on the side for dipping. Enjoy!