Creamy Cajun Garlic Wings

Combining cream with Cajun spices may not seem like the most natural marriage ever, but you might be surprised at how well it works. The cream base helps to glue the spices to the chicken and cools some of the spicy bite a shade. You can also use milk or half-and-half, but personally, I love the rich, full-bodied mouthfeel of real cream. Once you find out how well the sauce works, you might want to try it on other proteins and cuts. It does wonders for fried catfish, and I like it on chicke