New Orleans Chicken Wings
Oven-baked chicken wings coated in a generous Creole-inspired spice mix and garlic butter, then basted with the rich tray juices.
By Cookin' KitchenUpdated
- Total: 1 hour 5 minutes
- Servings: 4 servings
Recipe
New Orleans Chicken Wings
Oven-baked chicken wings coated in a generous Creole-inspired spice mix and garlic butter, then basted with the rich tray juices.
Cookin' · https://cookin.club/recipes/new-orleans-chicken-wings
- Prep
- 15 minutes
- Cook
- 50 minutes
- Total
- 1 hour 5 minutes
- Servings
- 4
Ingredients
For 4 servings
Chicken and garlic butter
Creole seasoning
Equipment
- Oven
- Large baking tray
- Baking paper
- Aluminum foil
- Large bowl
- Small bowls
- Basting brush
Instructions
Full recipe
Step 1: Preheat the oven to 200°C/390°F (180°C fan-forced). Line a large tray with foil, then baking paper.
Step 2: Mix the butter and garlic in a small bowl. In a separate small bowl, mix the Creole seasoning.
Step 3: Put the wings in a large bowl. Sprinkle over half the seasoning and toss, then add the remaining seasoning and toss again until the wings are evenly coated. Pour over the garlic butter and toss.
Tip: Tossing in two batches of seasoning helps coat the wings evenly.
Step 4: Spread the wings on the tray skin-side up in a single layer, leaving a little space between them.
Tip: Avoid crowding the tray so the juices can reduce and caramelise.
Step 5: Bake for 45–50 minutes, basting with the tray juices at the 30-minute and 40-minute marks, until golden.
Tip: If the tray juices remain watery, the tray may be too crowded to let them reduce and caramelise.
Step 6: Remove the tray from the oven. Baste the wings generously, transfer them to a serving plate and pour over all the tray juices.
Step 7: Sprinkle with coriander, parsley or green onion, if desired, and serve.
Notes
Variations and storage
For the seasoning, smoked paprika can replace regular paprika; if using hot paprika, consider leaving out the cayenne. Garlic powder and onion powder can replace one another, as can thyme and oregano.
The wings keep in the refrigerator for 3 to 4 days or in the freezer for 3 months. Reheat in the microwave for moister meat.
About this recipe
These oven-baked chicken wings are coated with a generous homemade Creole-inspired seasoning and garlic butter, then finished with the caramelised tray juices.
Brown sugar, paprika, herbs and spices make up the seasoning; keep the wings spread out in a single layer so the tray juices can reduce.
Use cut-up wingettes and drumettes for easy eating, and finish with a sprinkle of coriander, parsley or green onion if you like.
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