New Orleans Chicken Wings with Creole Seasoning and Garlic Butter Recipe
Savor the bold and spicy flavors of New Orleans with these crispy baked chicken wings coated in a homemade Creole seasoning and garlic butter. Inspired by the famous Adelaide Central Markets version, this recipe delivers wings that are perfectly caramelized, juicy, and irresistible, ideal for appetizers, finger food, or a main course.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Total Time: 55-60 minutes
- Yield: 4 servings as a meal, 8-10 servings as finger food
- Category: Appetiser, Finger Food, Mains
- Method: Baking
- Cuisine: Cajun, Creole, Louisiana, New Orleans
Ingredients
Chicken Wings
- 1.25 kg / 2.5 lb chicken wings (wingettes & drumettes)
Garlic Butter
- 50g / 3 tbsp unsalted butter
- 2 garlic cloves, crushed or finely minced
Sprinkling
- 2 tbsp roughly chopped coriander/cilantro or parsley, or sliced green onion (optional)
Homemade Creole Seasoning
- 1 1/2 tbsp brown sugar (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 (350°F) fan-forced. Line a large baking tray with foil and then baking paper for easy cleanup.
- Prepare Seasoning and Garlic Butter: In one small bowl, mix the unsalted butter with crushed garlic. In another small bowl, combine all the Creole seasoning ingredients thoroughly.
- Season the Wings: Place the chicken wings in a large bowl. Sprinkle half of the Creole seasoning over the wings and toss well by hand to coat evenly. Sprinkle the remaining seasoning and toss again. Pour over the garlic butter and toss until all wings are evenly coated.
- Arrange on Tray: Spread the wings out skin-side up in a single layer on the prepared baking tray, ensuring they are spaced slightly apart to avoid overcrowding, which ensures proper caramelization.
- Bake the Wings: Bake for 45 to 50 minutes, basting the wings with the tray juices at 30 minutes, 40 minutes, and once more at the end to enhance flavor and moisture. The wings should be golden and caramelized.
- Serve: Remove the wings from the oven and baste generously with the tray juices. Transfer to a serving plate, drizzle all remaining juices on top, sprinkle with your choice of fresh coriander, parsley, or green onions, and enjoy immediately.
Notes
- Serves 4 as a meal or 8 to 10 as finger food.
- Chicken wings can be whole or cut into wingettes and drumettes; if using whole wings, use just under 1.5 kg / 3 lb.
- If using chicken ribs, cook for 40 minutes, basting at 25 and 35 minutes.
- Bone-in thighs or drumsticks can be used following the same recipe and bake time.
- To avoid watery tray juices and enhance caramelization, do not overcrowd the baking tray.
- Leftovers keep in the fridge for up to 4 days and can be frozen for up to 3 months; reheat in the microwave for best moistness.
- Substitute salt types as needed; smoked paprika adds depth, hot paprika adds heat, or omit cayenne for a milder flavor.
- Vegetarian option: Toss cauliflower with olive oil, garlic, and Creole seasoning and roast similarly.
- For seafood, use the Creole seasoning as described and refer to respective cooking methods for fish or shrimp.
