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New Orleans Chicken Wings

Savory New Orleans Chicken Wings with Zesty Creole Kick

Delicious New Orleans Chicken Wings with a zesty Creole twist for an unforgettable taste experience.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 wings
Course: Appetizers
Cuisine: American, Creole
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Wings
  • 1.25 kg Chicken Wings cut into wingettes and drumettes
  • 0.5 cup Unsalted Butter melted
For the Seasoning Mix
  • 2 cloves Garlic crushed or finely minced
  • 1.5 tbsp Brown Sugar for sweetness
  • 2.5 tsp Paprika choose regular or smoked
  • 1.5 tsp Cooking Salt kosher or sea salt flakes
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 0.5 tsp Black Pepper adds a hint of heat
  • 0.5 tsp Dried Thyme
  • 0.5 tsp Dried Oregano
  • 0.25 tsp Cayenne Pepper can be omitted for less heat
For Garnish
  • 2 tbsp Coriander/Cilantro or Parsley optional for garnish

Equipment

  • Oven
  • Baking Tray
  • mixing bowls
  • parchment paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 200°C (390°F), or 180°C if using a fan-forced model.
  2. In a small bowl, combine melted unsalted butter with crushed garlic, mixing until well blended.
  3. In another bowl, gather and mix all the dry seasoning ingredients.
  4. Place chicken wings in a large bowl, toss with half of the seasoning mix, then drizzle the garlic butter mixture and toss until evenly coated.
  5. Line a baking tray with parchment paper and spread coated wings in a single layer.
  6. Bake in the preheated oven for 45-50 minutes, basting at 30 and 40 minutes.
  7. Once golden and crispy, remove from oven, baste with pan juices, and serve garnished with fresh herbs.

Nutrition

Serving: 150gCalories: 320kcalCarbohydrates: 6gProtein: 25gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 600mgPotassium: 200mgSugar: 1gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

For the best experience, serve wings hot out of the oven. Baste generously for maximum flavor and avoid crowding the baking tray.

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