Description
Classic New Orleans Chicken Wings coated in a flavorful homemade Creole seasoning and baked to crispy, golden perfection with a garlic butter finish. These wings offer a perfect balance of sweet, smoky, and spicy notes, ideal for a party appetizer or game day snack.
Ingredients
Scale
Chicken Wings
- 1.25 kg / 2.5 lb chicken wings, cut into wingettes and drumettes
Garlic Butter
- 50g / 3 tbsp unsalted butter
- 2 garlic cloves, crushed or finely minced
Creole Seasoning
- 1 1/2 tbsp brown sugar, tightly packed
- 2 1/2 tsp paprika (regular or sweet)
- 1 1/2 tsp cooking salt or kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper
Garnish (Optional)
- 2 tbsp roughly chopped coriander/cilantro or parsley, or sliced green onion
Instructions
- Preheat Oven: Preheat your oven to 200°C / 390°F (180°C fan-forced). Line a large baking tray first with foil, then with baking paper for easy cleanup and to prevent sticking.
- Prepare Butter and Seasoning: In a small bowl, mix the unsalted butter and crushed garlic together. In another small bowl, combine all the Creole seasoning ingredients thoroughly.
- Toss Wings with Seasoning: Place the chicken wings into a large mixing bowl. Evenly sprinkle half of the Creole seasoning over the wings and toss them thoroughly using your hands to coat. Then sprinkle the remaining seasoning and toss again until every piece is fully coated.
- Add Garlic Butter: Pour the garlic butter mixture over the seasoned wings and toss to ensure the wings are evenly covered with the melted garlic butter.
- Arrange Wings on Tray: Spread the wings out in a single layer on the prepared baking tray with the skin side up. Avoid crowding to ensure even cooking and crispiness—leave a little space between pieces.
- Bake and Baset: Place the tray in the oven and bake for 45 to 50 minutes. At the 30-minute and 40-minute marks, baste the wings with the tray juices to keep them moist and flavorful. Continue baking until the wings turn golden brown and crispy.
- Final Baste and Serve: Remove the wings from the oven, baste generously one last time with the juices in the tray, then transfer onto a serving plate. Pour over every last drop of those flavorful tray juices.
- Garnish and Enjoy: Sprinkle the wings with your choice of fresh coriander, parsley, or sliced green onions. Serve immediately and enjoy the deliciously seasoned and crispy New Orleans style chicken wings.
Notes
- Note 1: Use wingettes and drumettes for the best texture and even cooking.
- Note 2: For convenience, you can substitute the homemade Creole seasoning with a store-bought Creole or Cajun seasoning blend, though homemade is recommended for optimal flavor.
- Note 3: Avoid overcrowding the baking tray to ensure the wings crisp up nicely and cook evenly. If the tray juices remain watery, it’s typically due to excess moisture from wings or overcrowding.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Creole, Southern American
Keywords: New Orleans chicken wings, Creole wings, baked chicken wings, garlic butter wings, spicy chicken wings, party appetizer
