Description
These New Orleans Chicken Wings boast bold, spicy Creole flavors with a rich garlic butter glaze. Inspired by a popular market stall recipe, these wings are tossed in homemade Creole seasoning, baked to golden perfection, and basted in their own caramelized buttery juices for maximum flavor. Perfect as an appetizer, finger food, or a main dish, these wings bring the zest and sass of Louisiana straight to your kitchen.
Ingredients
Chicken Wings
- 1.25 kg / 2.5 lb chicken wings cut up (wingettes & drumettes)
Seasoning
- 1 1/2 tbsp brown sugar (tightly packed)
- 2 1/2 tsp paprika (regular/sweet)
- 1 1/2 tsp cooking salt / 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
Garlic Butter
- 50g / 3 tbsp unsalted butter
- 2 garlic cloves, crushed or very finely minced
Garnish (Optional)
- 2 tbsp roughly chopped coriander/cilantro or parsley, or sliced green onion
Instructions
- Preheat Oven: Set your oven to 200°C/390°F (180°C fan-forced). Line a large baking tray with foil and then baking paper to facilitate easy cleanup and prevent sticking.
- Prepare Seasoning and Butter: In a small bowl, combine the butter and crushed garlic. In a separate bowl, mix all the Creole seasoning spices thoroughly.
- Season the Wings: Place the chicken wings in a large bowl. Sprinkle half the Creole seasoning over them; toss well with your hands to coat evenly. Add the remaining seasoning and toss again until all wings are fully coated. Pour over the garlic butter and toss once more for an even glaze.
- Arrange Wings on Tray: Spread the wings skin-side up in a single layer on the lined tray, ensuring they have space between them to avoid crowding.
- Bake and Basque: Bake the wings for 45-50 minutes. At the 30-minute and 40-minute marks, baste the wings with the caramelized tray juices to enhance flavor and color. Continue baking until the wings turn golden and are cooked through.
- Final Baste and Serve: Remove wings from the oven and baste generously again with the pan juices. Transfer them onto a serving plate, pour all remaining juices over the wings, and garnish with chopped coriander, parsley, or green onion if desired. Serve hot and enjoy the bold New Orleans flavors!
Notes
- Serves 4 as a meal or 8 to 10 as finger food or nibbles.
- Chicken Wings: For whole wings, use just under 1.5 kg / 3 lb. Cut into drumettes and wingettes, saving wing tips for stock or snacking. Alternative cuts like chicken ribs, thighs, drumsticks, or even cauliflower make excellent substitutes with adjusted cooking times.
- Substitute herbs/spices as needed: kosher salt can be swapped with table salt or sea salt flakes; paprika with smoked or hot paprika; garlic and onion powder with extra of the other if missing; thyme and oregano can substitute for each other; cayenne pepper can be replaced with chili or chipotle powder.
- Avoid crowding the tray to allow tray juices to reduce and caramelize properly, imparting more flavor during basting. If juices seem watery, remove wings and roast the juices further to thicken before basting again.
- Leftovers keep well refrigerated for 3-4 days or frozen for up to 3 months, though wings are best enjoyed fresh. Reheat gently in the microwave to retain moistness.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Appetiser, Finger Food, Mains
- Method: Baking
- Cuisine: Cajun, Creole, Louisiana, New Orleans
