Preheat oven to 400°F. Pat 2 lbs of chicken wings dry with paper towels.
In a large mixing bowl or a ziplock bag, add chicken wings, 1 tablespoon vegetable oil, and 3 tablespoon cajun seasoning and toss to coat completely.
Set a wire rack (preferably a nonstick rack, or lightly greased) over a large baking sheet.
Arrange the wings on the wire racks in a single layer. If the wings are not fitting on the wire rack, then bake them in batches.
Bake the wings until cooked through and the skin is crispy (20–25 minutes). For extra crunch, broil under the broiler on high for 2-3 minutes. Watch carefully to make sure wings don’t burn or over-crisp.
To make the dipping sauce (optional), melt ¼ cup salted butter in a small saucepan over medium heat.
Stir in ¼ cup hot sauce and 1 tablespoon Worcestershire sauce.
Serve cajun wings with the sauce.
In case you are using frozen wings, thaw them completely and pat dry using a paper towel before using.Air Fryer RecipePreheat the air fryer at 400° F for about 5 minutes. Place the cajun rubbed chicken wings on the basket in a single layer. Let them cook for about 15 minutes. Now pull out the basket, turn the wings over and let them air fry for another 5 minutes. Serve hot.