Tossed in Creole seasoning and garlic butter then baked until golden, the smell alone will make you drool.
Easy enough for dinner, excellent for parties.Get in my belly!
Heres a little home video I shared when I was creating the recipe!
Homemade Creole seasoning – pantry staples!
In case you missed it, yes, I saidribsnotwings.Chicken ribs are the chicken equivalent ofpork ribsandbeef ribs.
Plus, theyre more economical.
So while I enjoyed my first iterations using ribs, I continued making them using regular chicken wings.
Theyre just as good, I promise.
And it means you’re free to make them tonight, without hunting down chicken ribs!
Ingredients in New Orleans wings
These wings probably arent an authentic New Orleans recipe.
homemade Creole seasoning
Heres what you need for the Creole seasoning.
Im willing to wager youve got all those herbs & spices… Use regular paprika (or sweet paprika), though smoked paprika would be lovely too.
If you only have hot paprika, skip the cayenne pepper.
SubstitutesOnion and garlic powder can be substituted with each other.
But if you dont have either, it will alter the flavour too much.
Oregano and thyme can also be substituted with more of the other.
Homemade Creole seasoning – pantry staples!
Cayenne pepper This is what adds a bit of spiciness to the wings.
Its a background hum of warmth rather than spicy, but feel free to leave it out.
Brown sugar This helps caramelise the wings as well as adding a touch of sweetness to the seasoning.
These wings are heavy on the seasoning – it’s the New Orleans way!
I tried it with and without and its definitely better with.
Garlic Because garlic + butter with anything = winning!
These days its easy to find them already cut up, sometimes sold aschicken wing nibbles.
Else, buy them whole and cut them up yourself its easy(and theyre cheaper).
Other chicken cuts and vegetarian idea!
Chicken breast see FAQ below for directions (pan fried, not baked)
Cauliflower florets YES!!
Toss in garlic and olive oil, then the spice mixture.
Fish and prawns/shrimp yes!
See note 1 in the recipe.
How to make New Orleans Chicken Wings
Toss > bake.
See, I told you its Tuesday night do-able!
Garlic butter Mix the melted butter and minced garlic together.
I use a garlic crusher easy and makes the garlic pasty which is ideal for blending into butter.
Creole seasoning Mix all the spices, salt, pepper and sugar in a bowl.
It looks like a lot, thanks to the sugar.
We want a lot so we can thoroughly coat all the wings!
The seasoning is everything.
Nobody wants to land the wing thats not properly coated with the spice mix!
If they are more crowded, then the tray juices may stay watery rather than reducing.
(See FAQ below for what to do if this happens).
The wings are baked at 200C/390F (180C fan-forced).
Prevent screen from sleeping
A little higher than usual, to get good colour on them.
This is key for getting really good flavour on the wings, so baste generously!
Also, I find the silicone ones absorb smell.
Suffice to say Im not a fan!
Pile into a bowl or on a plate, then pour all the tray juices over.
Sprinkle with something green if youre feeling fancy (coriander/cilantro, parsley or green onion) then dig in!
Chicken wings with big, bold Louisiana flavours.
You know its going to be a winner!
Make these for dinner tonight, and for your friends this weekend.
Napkins required, and ice cold beer highly recommended.
Well, Im not a beer drinker.
So Ill sip my chardy instead.
Combining finger lickin goodness with a little class.
Yep, thats me all the way!
Otherwise, tryHot Buttered Corn Riceorgarlic ricewith whatever leafy greens you have tossed with myEveryday Salad DressingorBalsamic Dressing.
Give me rundown on the testing you did for this recipe!
This one was just about getting the spice mix balance right.
I also started out using olive oil as the fat.
It was fine, but I knew it could be better.
The colour on the wings was great.
The sugar really helped caramelise the seasoning which totally transforms the flavour.
And the savoury/sweet/buttery/garlicky combination was perfect!
Other than that, I just fanned out batches of this recipe to various people to taste it.
Happy to report it got a big thumbs up from all!
I can get chicken ribs!
How do I make this recipe with ribs?
Just follow the directions in Note 1.
Pan fry in a little olive oil until cooked through, remove chicken and rest 3 minutes.
Meanwhile, cool the pan a little, melt the butter and saute the garlic briefly.
It will mingle with the leftover seasoning in the pan -> CAJUN GARLIC BUTTER!
Pour over the chicken and swoon!!
So there should always be some fat left on the tray to use for basting.
The wings dont caramelise!See below.
Overcooking the wings reduced the cook time for small wings.
Coating the wings evenly in seasoning toss with seasoning in 2 batches, then and butter last.
Found this to be the most effective method.
My tray juices are still watery at the end!
), not thin and watery like it was at the 30 minute mark.
Keep an eye on it as it will reduce quickly 3 to 5 minutes.
Baste again, then youre done!
My wings didnt caramelise!
Is it because the tray juices are still watery?
If so, follow the steps above.
Else, give the wings a brief broil / oven grill at the end (on high).
Can I cook them on the BBQ?
I havent tried but I want to!
IMAGINE THE SMELL *knees.
Then towards the end, start brushing with garlic butter.
I bet they would be amazing!!
I ate too many of them!
How to store leftovers?
They will keep for 3 4 days in the fridge, but they are at their best freshly made.
To store, cool completely then pack in an airtight container.
I microwave to reheat I find this works best for juiciest flesh.
They can also be frozen for up to 3 months.
So as you’re free to imagine, the Cover Boys schedule has also been rather busy!
Im so happy to report that Dozer got a big thumbs up!!
I will share one with you though my favourite interview ever: The Big Issue!
Here in Australia, the vendors selling The Big Issue receive 50% of every sale as commission.
It is my favourite magazine!
