New Orleans Chicken Wings Recipe

Introduction

New Orleans Chicken Wings are a flavorful, spicy treat perfect for game days or casual get-togethers. These wings feature a homemade Creole seasoning blend that delivers a perfect balance of heat and savory spices, baked to crispy, golden perfection.

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

1. Step 1: Preheat the oven to 200°C (390°F) or 180°C (fan-forced). Line a large tray with foil, then cover with baking paper for easy cleanup.
2. Step 2: In a small bowl, mix the butter and crushed garlic. In another bowl, combine all the Creole seasoning ingredients thoroughly.
3. Step 3: Place the chicken wings in a large bowl. Sprinkle half the Creole seasoning over them and toss well using your hands. Add the remaining seasoning and toss again until all wings are evenly coated.
4. Step 4: Pour the garlic butter mixture over the wings and toss to coat them evenly.
5. Step 5: Arrange the wings skin-side up in a single layer on the prepared tray, making sure to leave space between them to prevent overcrowding.
6. Step 6: Bake for 45 to 50 minutes, basting the wings with tray juices at 30 and 40 minutes. This helps the wings stay moist and flavorful.
7. Step 7: Remove from the oven, baste once more with the tray juices, then transfer the wings to a serving plate. Pour all remaining juices over the wings.
8. Step 8: Garnish with your choice of chopped coriander, parsley, or sliced green onion. Serve hot and enjoy!

Tips & Variations

• For a milder flavor, reduce or omit the cayenne pepper in the Creole seasoning.
• If you prefer a smokier taste, substitute smoked paprika for regular paprika.
• Make sure not to crowd the wings on the tray; this ensures they crisp up nicely instead of steaming.
• Use a meat thermometer to check that wings reach an internal temperature of 75°C (165°F) for safety.
• Try serving with a cooling dip like ranch or blue cheese to balance the spices.

Storage

Store leftover wings in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 180°C (350°F) oven for about 10 minutes or until heated through to keep the skin crispy. Avoid microwaving as it can make the skin soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken wings for this recipe?

Yes, but make sure to fully thaw the wings and pat them dry before seasoning. This helps the spice blend adhere better and ensures even cooking.

What can I substitute for fresh herbs if I don’t have any?

If fresh coriander, parsley, or green onions aren’t available, you can omit the garnish or sprinkle a little dried parsley on top after baking for a touch of color and flavor.