New Orleans Chicken Wings
Recipe video above. Why settle for plain wings when you can have bold, spicy, New Orleans sass?! These are a copycat of wings I had at the Adelaide Central Markets from the Vegas Poultry stall that I can't stop thinking about. Tossed in Creole seasoning and garlic butter, then baked until golden, the smell alone will make you drool!Key tip: Don't crowd the pan. Basting the wings with the caramelised Creole-garlic-butter tray juices is what makes these so good! (See Note 3)
Servings: 4 - 10
Ingredients
- 1.25 kg / 2.5 lb chicken wings cut up (wingettes & drumettes, Note 1)
- 50g / 3 tbsp unsalted butter
- 2 garlic cloves , crushed using garlic press (or very finely mince using knife)
- 2 tbsp roughly chopped coriander/cilantro or parsley , or sliced green onion (for sprinkling, optional)
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 cooking salt / 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
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
Serves 4 as a meal, 8 to 10 for nibbling.
1. Chicken wings - If using whole wings ("Z" shape), use just shy of 1.5 kg / 3 lb. Use whole OR cut them through the joint into 3 pieces (see here for how). Use the drumettes and wingettes, save the wing tips for homemade chicken stock or, in my case, they go straight into the mouth of this.
Other cuts:
- Chicken ribs (the OG!) - Use 1 kg / 2 lb, reduce bake time to 40 minutes, basting at 25 min and 35 min.
- Chicken breast - Follow directions in the FAQ above. Pan frying is better.
- Bone-in, skin on thighs or drumsticks - Follow recipe as written, I'd use 5 large or 6 medium thighs, or 12 drumsticks. YUM!
- Vegetarian option - Cauliflower would be so terrific! Toss in olive oil and garlic, then the spice mix. Roast per this recipe.
- Fish - Use the spice mix in this recipe, cook per the Jerk Fish recipe. Same for pawns/shrimp.
- Cooking/kosher salt - sub 1 tsp table salt or 2 tsp sea salt flakes
- Paprika - Smoked paprika is lovely, hot paprika will make it spicy, consider omitting the cayenne.
- Garlic and onion powder - sub with extra of whichever you are missing
- Thyme and oregano - sub with extra of whichever you are missing
- Cayenne pepper - Sub with pure chilli powder or chipotle powder. Wings are not spicy, only a faint background warmth. Feel free to increase, or omit.