Directions

1. To prepare Cajun Buffalo Sauce, in a bowl, whisk together Frank's RedHot, cajun seasoning, and lemon juice. Hold refrigerated until service.
2. Steam chicken wings until an internal temperature of 165°F is reached. Hold refrigerated for service.
3. Set fryer to 375°F. For each serving, toss 1 pound of wings with 2 tablespoons of cornstarch until well coated. Fry until golden brown.
4. Drain wings and place in a bowl. Toss with 1/4 cup of Cajun sauce. Serve hot alongside extra sauce and desired accompaniments.