Ingredients
Chicken Wings
- 1.25 kg / 2.5 lb chicken wings (wingettes & drumettes, cut up)
Butter & Garlic
- 50 g / 3 tbsp unsalted butter
- 2 garlic cloves, crushed or finely minced
Garnish (Optional)
- 2 tbsp roughly chopped coriander/cilantro or parsley or sliced green onion
Homemade Creole Seasoning
- 1 1/2 tbsp brown sugar (tightly packed)
- 2 1/2 tsp paprika (regular/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
- Preheat Oven: Preheat your oven to 200°C (390°F) or 180°C (fan-forced). Line a large baking tray with foil followed by baking paper for easy cleanup and to prevent sticking.
- Prepare Seasonings: In a small bowl, combine the unsalted butter and crushed garlic cloves. In another bowl, mix together all the ingredients for the homemade Creole seasoning until well blended.
- Season Wings: Place the chicken wings in a large bowl. Sprinkle half of the Creole seasoning over the wings, then toss them by hand to coat evenly. Sprinkle the remaining seasoning and toss again until all wings are fully coated. Pour the garlic butter mixture over the wings and toss to distribute the butter and garlic evenly.
- Arrange on Tray: Spread the seasoned wings on the lined baking tray in a single layer with skin side up. Make sure there is some space between each wing to avoid crowding, which helps them crisp up nicely.
- Bake and Baste: Bake the wings for 45 to 50 minutes, basting them generously with the caramelized tray juices at the 30-minute and 40-minute marks. Continue baking until the wings are golden and cooked through.
- Final Baste and Serve: Remove the tray from the oven and baste the wings again with any remaining juices. Transfer the wings to a serving plate, pour over every drop of the tray juices for maximum flavor. Optionally, sprinkle with chopped coriander, parsley, or green onion for freshness.
- Enjoy: Serve immediately while hot and crispy, and experience the bold, spicy flavors characteristic of New Orleans-style wings.
Notes
- To ensure even cooking and crispiness, don’t overcrowd the wings on the baking tray—space them out to allow air circulation.
- You can substitute store-bought Creole seasoning if available, but homemade blend provides fresher, balanced flavor.
- Basting the wings with the pan juices during baking is key to caramelizing the garlic butter and Creole spices, making the wings more flavorful and moist.
- Use wingettes and drumettes cut at the joint for the traditional wing shape and even cooking.
- If tray juices remain watery, continue basting and bake a little longer to reduce and thicken the sauce.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Appetiser
- Method: Baking
- Cuisine: Cajun, Creole, Louisiana, New Orleans
