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Baked Blackened Cajun Chicken Wings

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Baked Blackened Cajun Chicken Wings
  • Prep Time 15 min
  • Total Time 50 min
  • Servings 8
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These Cajun-flavored wings bake up beautifully then get a sweet glaze and a spin under the broiler to give them a crispy blackened skin.

Ingredients

2
tablespoons hot sauce
2
tablespoons Cajun or Creole seasoning
3
lb chicken wings
2
tablespoons butter, melted
2
tablespoons packed brown sugar
1
tablespoon Muir Glen™ organic tomato paste
1
green onion, thinly sliced

Directions

  • 1 Position oven rack 4 inches from broiler. Heat oven to 425°F. Line large rimmed baking sheet with foil; spray with cooking spray.
  • 2 In large bowl, mix hot sauce and Cajun seasoning. Add wings; toss to thoroughly coat. Pour onto baking sheet; arrange in single layer.
  • 3 Bake 30 to 35 minutes or until golden brown and juice of wings is clear when thickest part is cut to bone (at least 165°F). Remove baking sheet from oven; turn wings. In small bowl, mix butter, brown sugar and tomato paste. Brush wings with butter mixture.
  • 4 Set oven control to broil. Broil wings 2 to 4 minutes or until crispy and blackened in spots. Top with green onion.
Tips  

Can’t have wings without carrot and celery sticks? Make it Cajun with celery, green bell pepper and green onion sticks.

These wings reheat well – but be sure to use the oven instead of the microwave to make the skins crispy again.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
(
Calories from Fat
120
)
Daily Value
Total Fat
13g
20%
(
Saturated Fat
5g
24%
,
Trans Fat
0g
)
Cholesterol
95mg
31%
Sodium
370mg
16%
Potassium
150mg
4%
Total Carbohydrate
4g
1%
(
Dietary Fiber
0g
0%
,
Sugars
4g
)
Protein
14g
Daily Value*:
Vitamin A
4%
4%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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