For the Cajun Dry Rub Wings:
- 2 lbs chicken wings, separated into flats and drums
- 1 tbsp olive oil
- 1 tbsp Cajun seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne (optional)
- Salt and pepper to taste
Instructions
Step 1: Make the Gumbo
- Soak Beans (if using dried): Cover with water overnight or quick soak for 1 hour. Drain and rinse.
- Sauté Aromatics: In a large pot, heat oil and sauté onion, bell pepper, and celery until soft.
- Add Garlic and Spices: Stir in garlic, paprika, thyme, oregano, cayenne, and black pepper.
- Simmer Beans: Add beans, broth, bay leaf, sausage, Worcestershire, and salt. Bring to a boil, reduce heat, and simmer for 1.5 to 2 hours (or 30 minutes if using canned beans).
- Mash Some Beans: For creamier texture, mash some beans against the side of the pot.
- Adjust Seasoning: Remove bay leaf, taste, and season as needed.
Step 2: Cook the Cajun Dry Rub Wings
- Preheat Oven: 425°F (220°C). Line a baking sheet with parchment.
- Prep Wings: Pat wings dry. Toss with olive oil and all spices until evenly coated.
- Bake: Arrange on baking sheet. Bake 40–45 minutes, flipping halfway, until crispy and cooked through.
- Air Fry Option: Cook at 390°F for 22–24 minutes, flipping halfway.
Tips for Success
- Let gumbo simmer low and slow for deep flavor
- Dry wings thoroughly for maximum crispiness
- Adjust spice level to taste
Serving Suggestions
- Serve gumbo over steamed white rice
- Add a dash of hot sauce or vinegar for brightness
- Pair wings with ranch or blue cheese dip
Storage
- Gumbo keeps 4–5 days in the fridge, freezes well up to 3 months
- Reheat wings in oven or air fryer to maintain crispness
Conclusion
This Red Bean Gumbo with Cajun Dry Rub Wings is a Southern comfort classic that brings bold flavors and cozy vibes to the table. Whether it’s game night, family dinner, or a soul food celebration — this meal brings everyone together.
