Cajun BBQ Chicken Wings


  • 12 kg or 1kg Chicken wings note 1kg wing is enough for 2 people
  • 240ml or 20ml per kg olive oil
  • 300g   or 25g per kg Blackened Cajun Spice Mix (NFF product)
  • 1.6 litres or 130ml per kg BBQ Essence (NFF product)                               

Note the recipe can be multiplied or divided as required


  • Rub wings with the olive oil
  • Fry batches in large pot until light golden.
  • Add BBQ essence and stir until well coated, cover with tight fitting lid and reduce heat to a very low
  • Cook for 30 minutes
  • Remove wings to a bowl
  • The remaining stock needs to be cooked down to form the marinating sauce / glaze
  • Turn up heat and reduce sauce by 50% to a thick coating consistency, stir regularly as the stock is reduced to sauce consistency.
  • Pour sauce over the chicken wings and fold through.
  • Cool and cover, then refrigerate for 24 hours.
  • Spread wings on oiled oven dish. Do not pile the wings on each other.
  • Spoon / baste all the sauce over the wings
  • Sprinkle each wing well with Cajun Spice mix
  • Bake at 180*c for 25 minutes.
  • Serve with steamed rice and Japanese style pickled carrot (easy to make)
  • Prepare for an OMG moment.