Uploaded November 2024 | Updated September 2026, 2 weeks ago
Recipe ⬇️ or print: recipetineats.com/new-orleans-chicken-wings
Copycat of addictive chicken ribs I had at the Adelaide Central Markets! But, I chicken ribs are not so easy to come by so I ended up using wings instead.
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! - N x ❤️
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NEW ORLEANS CHICKEN WINGS
Chicken wings with big, bold Louisiana flavours. You know it’s a winner!
1.25 kg / 2.5 lb chicken wings cut up (wingettes & drumettes), or 1.4kg/2.8lb whole wings (or cut up yourself)
2 tbsp roughly chopped coriander/cilantro or parsley or sliced green onion (for sprinkling, optional)
GARLIC BUTTER – mix:
50g / 3 tbsp unsalted butter
2 garlic cloves, crushed using garlic press (or very finely mince using knife)
HOMEMADE CREOLE SEASONING - mix:
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 EACH garlic and onion powder
1/2 tsp EACH black pepper, thyme, oregano
1/4 tsp cayenne pepper
1. Toss wings in spice mix in 2 batches, then garlic butter.
2. Bake at 200°C/390°F (180°C fan) for 45-50 min, basting at 30 min, 40 min and at the end. Pour tray juices over chicken to serve!
Note: Don’t crowd the tray! Else the tray juices will stay watery. If necessary, remove wings and pop tray with watery juices back in oven to reduce, then baste and bake.
Recipe ⬇️ or print: recipetineats.com/new-orleans-chicken-wings
Copycat of addictive chicken ribs I had at the Adelaide Central Markets! But, I chicken ribs are not so easy to come by so I ended up using wings instead.
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! - N x ❤️
–––––––-
NEW ORLEANS CHICKEN WINGS
Chicken wings with big, bold Louisiana flavours. You know it’s a winner!
1.25 kg / 2.5 lb chicken wings cut up (wingettes & drumettes), or 1.4kg/2.8lb whole wings (or cut up yourself)
2 tbsp roughly chopped coriander/cilantro or parsley or sliced green onion (for sprinkling, optional)
GARLIC BUTTER – mix:
50g / 3 tbsp unsalted butter
2 garlic cloves, crushed using garlic press (or very finely mince using knife)
HOMEMADE CREOLE SEASONING - mix:
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 EACH garlic and onion powder
1/2 tsp EACH black pepper, thyme, oregano
1/4 tsp cayenne pepper
1. Toss wings in spice mix in 2 batches, then garlic butter.
2. Bake at 200°C/390°F (180°C fan) for 45-50 min, basting at 30 min, 40 min and at the end. Pour tray juices over chicken to serve!
Note: Don’t crowd the tray! Else the tray juices will stay watery. If necessary, remove wings and pop tray with watery juices back in oven to reduce, then baste and bake.
