A Creole-style Cajun dust. It's sweet and savory, with just the right amount of heat.

Wing dusts go on after the cook. Get the wings done however you like them, then toss them with the dust while they're still hot, with no sauce and no mess.

It's also good on fries, shrimp and chicken.

Classic buffalo: Buffalo Wing Dust. Not spicy: Garlic Parm.