New Orleans Chicken Wings Recipe
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.
- 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
Find it online: https://zarameals.com/new-orleans-chicken-wings-recipe/
