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Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

In a large metal bowl, combine the chicken wings, lime juice, 1/4 cup chopped fresh parsley, and 2 tablespoons of Cajun seasoning. Toss thoroughly to ensure all wings are evenly coated. Add 1 tablespoon of olive oil and toss again.

Heat a grill pan over medium-high heat. Once hot, add the seasoned chicken wings in a single layer, working in batches if necessary to avoid overcrowding. Sear for 2-3 minutes per side, until a nice brown crust forms.

Transfer the seared wings to the prepared baking sheet, arranging them in a single layer. Bake in the preheated oven for 20-25 minutes, or until crispy and golden brown and cooked through.

While the wings are baking, prepare the creamy Cajun sauce. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Stir in 1 tablespoon of Cajun seasoning into the saucepan with the garlic. Cook for another 30 seconds, stirring constantly.

Pour in the heavy cream. Bring the mixture to a gentle simmer, then reduce the heat to low and cook, stirring occasionally, for 5-7 minutes, or until the sauce thickens to your desired consistency.

Once the wings are cooked, remove them from the oven and transfer them to a large pan or bowl. Pour the creamy Cajun sauce generously over the hot wings.

Toss the wings until each piece is thoroughly coated in the rich, creamy sauce. Garnish with 1 tablespoon of fresh chopped parsley before serving.


Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

In a large metal bowl, combine the chicken wings, lime juice, 1/4 cup chopped fresh parsley, and 2 tablespoons of Cajun seasoning. Toss thoroughly to ensure all wings are evenly coated. Add 1 tablespoon of olive oil and toss again.

Heat a grill pan over medium-high heat. Once hot, add the seasoned chicken wings in a single layer, working in batches if necessary to avoid overcrowding. Sear for 2-3 minutes per side, until a nice brown crust forms.

Transfer the seared wings to the prepared baking sheet, arranging them in a single layer. Bake in the preheated oven for 20-25 minutes, or until crispy and golden brown and cooked through.

While the wings are baking, prepare the creamy Cajun sauce. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Stir in 1 tablespoon of Cajun seasoning into the saucepan with the garlic. Cook for another 30 seconds, stirring constantly.

Pour in the heavy cream. Bring the mixture to a gentle simmer, then reduce the heat to low and cook, stirring occasionally, for 5-7 minutes, or until the sauce thickens to your desired consistency.

Once the wings are cooked, remove them from the oven and transfer them to a large pan or bowl. Pour the creamy Cajun sauce generously over the hot wings.

Toss the wings until each piece is thoroughly coated in the rich, creamy sauce. Garnish with 1 tablespoon of fresh chopped parsley before serving.
