New Orleans Chicken Wings
User Reviews
5
New Orleans Chicken Wings
Description
This recipe calls for chicken wingettes and drumettes cut into pieces and seasoned in two coatings of a Creole spice mixture combining brown sugar, paprika, garlic and onion powders, herbs, and cayenne pepper. Melted unsalted butter mixed with crushed garlic is tossed with the wings to add richness and flavor before baking. The wings are arranged on a lined tray in a single layer for even roasting at 200°C until cooked through and caramelized.
Basting the wings several times during baking helps develop a sticky, tasty glaze from the spices and juices. The wings finish golden, slightly crisped at the edges, with a background heat that is not overpowering. Garnishing with coriander or green onion adds freshness.
Serving suggestions include as a meal for four or as shared finger food for eight to ten. Leftovers stay good refrigerated for several days and can be reheated in the microwave. The recipe notes alternatives for cuts of chicken, spices, or even vegetarian options like cauliflower. Attention to spacing the wings on the tray prevents watery juices and promotes better caramelization.
Ingredients
- 1.25 kg / 2.5 lb chicken wings wingettes & drumettes, Note 1, cut up
- 50g / 3 tbsp butter unsalted
- 2 garlic crushed using garlic press (or very finely mince using knife, cloves
- 2 tbsp Coriander or sliced green onion (for sprinkling, optional, or parsley, roughly chopped
Homemade Creole Seasoning (Note 2 for subs):
- 1 1/2 tbsp brown sugar (tightly pack the tablespoons else you'll be short)
- 2 1/2 tsp paprika (regular/sweet)
- 1 1/2 tsp kosher salt or cooking salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp thyme dried
- 1/2 tsp oregano dried
- 1/4 tsp cayenne pepper
Instructions
ABBREVIATED RECIPE:
- Toss wings in spice mix in 2 batches, then garlic butter. Bake at 200°C/390°F (180°C fan) for 45-50 min, basting at 30 min, 40 min and the end.
FULL RECIPE:
- Preheat the oven to 200°C/390°F (180°C fan-forced). Line a large tray with foil then baking paper (you'll thank me later!).
- Seasoning - Mix the butter and garlic in a small bowl. Mix the Creole seasoning in a separate small bowl.
- Toss - Put the wings in a large bowl. Sprinkle over half the seasoning, toss (hands is best), sprinkle with remaining seasoning then toss again until all the wings are evenly coated. Pour over the garlic butter and toss.
- Spread the wings out on the tray, skin-side up. They should be in a single layer with a bit of space in between (Note 3 about crowding the tray).
- Bake for 45 - 50 minutes, basting the wings with the tray juices at the 30 minute and 40 minute mark, until the wings are golden. (Note 3 if tray juices remain watery)
- Remove tray from the oven. Baste generously again, transfer the wings onto a serving plate, pour over every drop of the tray juices.
- Enjoy! Sprinkle with greenery of choice, grab and sink your teeth in. Weep with joy!
Notes
- Use about 1.25 kg of wings cut into wingettes and drumettes; whole wings can be used but adjust quantity accordingly.
- Space wings out on the tray to avoid crowding, which prevents watery juices and allows better caramelization.
- Leftovers keep refrigerated for 3-4 days or frozen for up to 3 months; reheat in microwave for best moisture retention.
- Substitute herbs and spices as needed; smoked paprika or extra cayenne can be used for variation in flavor or heat.
- Chicken ribs, thighs, drumsticks, vegetarian cauliflower, and fish can be cooked with this seasoning adapting time and method slightly.
User Reviews
Overall Rating
5
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