New Orleans Chicken Wings

Bold, spicy Louisiana-inspired chicken wings tossed in homemade Creole seasoning and garlic butter, baked golden and basted three times to caramelized perfection.

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Prep Time 5

Cook Time 50

Total Time 55

Servings: 6 portions

Course: Appetizer, Main Course, Party Food

Cuisine: American, Creole, Louisiana

Calories: 390

Ingredients Equipment Method Notes

Ingredients

2.5 lb chicken wings cut into wingettes and drumettes (1.25 kg)
3 tbsp unsalted butter melted (50g)
2 garlic cloves crushed
2 tbsp fresh cilantro, parsley, or sliced green onion optional garnish
Homemade Creole Seasoning
1.5 tbsp brown sugar tightly packed
2.5 tsp paprika regular or sweet
1.5 tsp kosher salt
1 tsp garlic powder
1 tsp onion powder
0.5 tsp black pepper
0.5 tsp dried thyme
0.5 tsp dried oregano
0.25 tsp cayenne pepper increase for more heat or omit for mild

Equipment

Large baking tray
Aluminum foil and parchment paper
Natural bristle basting brush
Large mixing bowl
Two small mixing bowls
Garlic press

Method

Preheat oven to 390 degrees F (200 degrees C), or 360 degrees F (180 degrees C) fan-forced. Line a large baking tray with aluminum foil then parchment paper.
Mix melted butter and crushed garlic together in a small bowl. Combine all Creole seasoning ingredients in a separate small bowl.
Place wings in a large bowl. Add half the Creole seasoning and toss well with your hands. Add remaining seasoning and toss again. Pour garlic butter over and toss until every wing is evenly coated.
Spread wings skin-side up on the prepared tray in a single layer with a bit of space between each wing. Do not crowd the tray.
Bake for 45 to 50 minutes, basting wings generously with tray juices at the 30-minute and 40-minute marks, until deeply golden and caramelized.
Remove from oven. Give one final generous baste with all remaining tray juices. This is the most critical step as the juices are fully caramelized at this point.
Transfer wings to a serving plate and pour every last drop of tray juices over them. Garnish with fresh cilantro, parsley, or green onion if desired. Serve immediately.

Notes

Do not crowd the tray or the juices will stay watery and never caramelize. Brown sugar is essential for caramelization and flavor balance. Cayenne provides mild warmth only; double for real heat or omit for sensitive palates. Use a natural bristle basting brush for best results. Works equally well with bone-in thighs, drumsticks, or chicken ribs (reduce bake time to 40 minutes for ribs, baste at 25 and 35 minutes). Storage: refrigerator 3 to 4 days, freezer up to 3 months. Reheat in microwave to keep meat moist.