Introduction

These New Orleans Chicken Wings are packed with bold Creole flavors and a perfect balance of sweetness and spice. Crispy on the outside and juicy inside, they make a fantastic snack or meal that’s sure to impress.

New Orleans Chicken Wings Recipe - Recipe Image

Ingredients

1.25 kg / 2.5 lb chicken wings cut up (wingettes & drumettes)
50g / 3 tbsp unsalted butter
2 garlic cloves, crushed or finely minced
2 tbsp roughly chopped coriander/cilantro or parsley, or sliced green onion (optional for sprinkling)

Homemade 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

Instructions

Step 1: Preheat the oven to 200°C/390°F (180°C fan-forced). Line a large tray with foil, then baking paper for easy cleanup.
Step 2: In a small bowl, mix the butter and crushed garlic. In another bowl, combine all the Creole seasoning ingredients.
Step 3: Place the chicken wings in a large bowl. Sprinkle half the seasoning over the wings and toss well by hand. Add the remaining seasoning and toss again until evenly coated.
Step 4: Pour the garlic butter over the wings and toss to coat them thoroughly.
Step 5: Arrange the wings skin-side up in a single layer on the prepared tray, leaving a little space between each piece to avoid crowding.
Step 6: Bake the wings for 45–50 minutes, basting them with the tray juices at the 30 and 40-minute marks to keep them moist and flavorful.
Step 7: After baking, baste the wings generously one last time, transfer to a serving plate, and pour all the tray juices over them. Sprinkle with your choice of chopped greenery before serving.

Tips & Variations

If the baking tray is crowded, the wing juices won’t reduce properly and will stay watery. To fix this, remove the wings once done and return the tray alone to the oven until the liquid thickens and caramelizes.
For a smoky flavor, use smoked paprika instead of regular paprika.
To make this dish spicier, increase the cayenne pepper or add some hot paprika.
Try cauliflower florets as a vegetarian option, tossing them in olive oil, garlic, and the spice mix, then roasting using the same method.
Chicken ribs, bone-in thighs, or drumsticks also work well with this recipe; adjust cooking times accordingly.

Storage

Store leftover wings in an airtight container in the refrigerator for 3 to 4 days, or freeze for up to 3 months. Reheat gently in the microwave to keep the meat moist and tender – this is the best method for reheating wings without drying them out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole chicken wings instead of separated wingettes and drumettes?

Yes, you can use whole wings (~1.5 kg / 3 lb). You may cut them into pieces if you prefer, but the recipe works well either way.

What can I do if the wing juices are watery after baking?

If the juices haven’t reduced enough and remain watery, remove the wings from the tray and return the tray with the liquid to the oven for a few minutes to reduce and caramelize. Then pour the thicker sauce over the wings before serving.

New Orleans Chicken Wings Recipe

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★★★★★

4.9 from 52 reviews

These New Orleans Chicken Wings are perfectly seasoned with a homemade Creole spice mix and baked to golden, crispy perfection. Tossed in garlic butter and baked, these wings capture the flavorful and aromatic essence of classic Creole cooking. Ideal for gatherings or a flavorful meal, these wings offer a delightful balance of sweet, smoky, and mildly spicy notes.

Author: zara
Prep Time: 15 minutes
Cook Time: 45-50 minutes
Total Time: 60-65 minutes
Yield: 4 servings as a meal, 8-10 servings as appetizer 1x
Category: Main Dish
Method: Baking
Cuisine: Creole / New Orleans

Ingredients

Scale

Chicken Wings

1.25 kg / 2.5 lb chicken wings, cut up (wingettes & drumettes)

Garlic Butter

50g / 3 tbsp unsalted butter
2 garlic cloves, crushed or finely minced

Homemade 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

Optional Garnish

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 with foil and then baking paper to prevent sticking and make cleanup easier.
Prepare Seasonings: In a small bowl, combine the unsalted butter and crushed garlic to make the garlic butter. In another bowl, mix together all the ingredients for the homemade Creole seasoning thoroughly.
Season the Wings: Place the chicken wings in a large bowl. Sprinkle half of the Creole seasoning on the wings and toss well by hand to coat evenly. Add the remaining seasoning and toss again to ensure all wings are evenly coated. Pour the garlic butter over the wings and toss once more to distribute the butter and garlic evenly.
Arrange on Tray: Spread the seasoned wings out on the prepared baking tray, skin-side up. Make sure they are in a single layer and spaced with a little room between each to avoid crowding.
Bake the Wings: Place the tray in the preheated oven and bake the wings for 45 to 50 minutes. At 30 minutes and again at 40 minutes, baste the wings with the juices collected in the tray to enhance flavor and moisture. Continue baking until the wings are golden and crispy.
Final Baste and Serve: Remove the wings from the oven and baste generously once more with the tray juices. Transfer the wings to a serving plate, pour over all remaining juices, garnish with chopped coriander, parsley, or green onions if desired, and serve immediately.

Notes

Serves 4 as a main dish or 8 to 10 as finger food.
If using whole wings (including wing tips), use just under 1.5 kg / 3 lb. Cut wings into drumettes and wingettes for this recipe; wing tips can be used for making chicken stock or enjoyed as is.
Other chicken cuts can be substituted: use chicken ribs (1 kg / 2 lb) and reduce baking time to 40 minutes, basting at 25 and 35 minutes; bone-in skin-on thighs or drumsticks work well too (5 large or 6 medium thighs; 12 drumsticks).
Vegetarian option: cauliflower florets tossed with olive oil, garlic, and the Creole spice mix then roasted using this recipe.
For substitutions: use 1 tsp table salt or 2 tsp sea salt flakes instead of kosher salt; smoked paprika or hot paprika can be used but adjust cayenne pepper accordingly.
Avoid crowding the baking tray so the juices can reduce and caramelize on the wings; if juices remain watery, remove the wings and place the tray back in the oven to reduce the liquid.
Leftovers keep well refrigerated for 3-4 days or frozen for up to 3 months. Reheat in the microwave to maintain moisture.

Keywords: New Orleans chicken wings, Creole chicken wings, baked chicken wings, homemade creole seasoning, garlic butter wings, party wings recipe, easy baked wings