New Orleans Chicken Wings Recipe

Introduction

These New Orleans Chicken Wings bring bold Creole flavors with a perfect balance of spices and garlic butter. Crispy on the outside and juicy inside, they’re a crowd-pleasing snack or meal that’s easy to prepare at home.

Ingredients

• 1.25 kg / 2.5 lb chicken wings cut up (wingettes & drumettes)
• 50g / 3 tbsp unsalted butter
• 2 garlic cloves, crushed or very finely minced
• 2 tbsp roughly chopped coriander/cilantro or parsley, or sliced green onion (optional for sprinkling)

• Homemade Creole Seasoning:
• 1 1/2 tbsp brown sugar (packed)
• 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

1. Step 1: Preheat your oven to 200°C/390°F (180°C fan-forced). Line a large tray with foil, then cover with baking paper for easy cleanup.
2. Step 2: In a small bowl, mix the butter and crushed garlic together. In another bowl, combine all the Creole seasoning ingredients.
3. Step 3: Place the wings in a large bowl. Sprinkle half of the seasoning over them and toss well by hand to coat evenly. Add the remaining seasoning and toss again.
4. Step 4: Pour the garlic butter mixture over the wings and toss once more until all pieces are coated.
5. Step 5: Arrange the wings skin-side up on the prepared tray in a single layer, leaving some space between them to avoid crowding.
6. Step 6: Bake for 45 to 50 minutes, basting the wings with the tray juices at 30 and 40 minutes. Wings should be golden and cooked through.
7. Step 7: Remove the tray from the oven and baste the wings generously with the pan juices. Transfer the wings to a serving plate and pour over all the remaining juices.
8. Step 8: Sprinkle with your choice of fresh herbs or green onion, then serve immediately and enjoy!

Tips & Variations

• For juicier wings, avoid overcrowding the baking tray so the juices reduce and caramelize properly.
• Substitute smoked paprika for a smoky flavor or omit cayenne pepper for less heat.
• Chicken thighs or drumsticks can be used; adjust baking time to 45 minutes for large thighs or 40 minutes for drumsticks.
• For a vegetarian twist, try roasting cauliflower florets tossed with the same seasoning and garlic butter.

Storage

Store leftover wings in an airtight container in the refrigerator for 3 to 4 days, or freeze for up to 3 months. Reheat gently in the microwave for best results to keep the meat moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole chicken wings instead of cut pieces?

Yes, you can use whole wings weighing just under 1.5 kg / 3 lb. Cut them through the joint if you prefer wingettes and drumettes. Whole wings will take the same baking time.

What if the tray juices are watery after baking?

This usually happens if the tray is crowded. To fix it, remove the wings and return the tray with the liquid to the oven to reduce and caramelize before basting again.

New Orleans Chicken Wings Recipe

---

★★★★★

4.7 from 96 reviews

• Author: Ethan
• Total Time: 55-60 minutes
• Yield: 4 servings as a main dish, 8-10 servings as appetizer 1x

Pin Recipe

Print Recipe

Description

These New Orleans Chicken Wings are a flavorful treat featuring crispy baked wings coated in a rich homemade Creole seasoning and garlic butter. Perfectly spiced with a blend of paprika, brown sugar, and aromatic herbs, these wings bake to golden perfection, offering a delicious mix of smokiness and subtle heat. Ideal for gatherings or a satisfying meal, they’re best enjoyed fresh from the oven, garnished with fresh herbs for an extra burst of freshness.

---

Ingredients

Scale 1x2x3x

Chicken Wings

• 1.25 kg / 2.5 lb chicken wings, cut up (wingettes & drumettes)
• 50g / 3 tbsp unsalted butter
• 2 garlic cloves, crushed or very finely minced
• 2 tbsp roughly chopped coriander/cilantro, parsley, or sliced green onion (optional, for sprinkling)

Homemade Creole Seasoning

• 1 1/2 tbsp brown sugar (tightly 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

1. Preheat the oven: Set the oven to 200°C/390°F (180°C fan-forced) and line a large baking tray with foil followed by baking paper to prevent sticking and ease cleanup.
2. Prepare seasonings: In a small bowl, mix the unsalted butter with crushed garlic cloves. In another small bowl, combine all the ingredients for the Creole seasoning thoroughly.
3. Season the wings: Place the chicken wings in a large bowl and sprinkle half of the Creole seasoning over them. Toss well with your hands to coat evenly. Add the remaining seasoning and toss again to ensure every wing is coated. Pour the garlic butter over the wings and toss once more to distribute the flavors evenly.
4. Arrange wings on tray: Lay out the wings skin-side up in a single layer on the prepared baking tray, making sure to leave space between them to avoid crowding, which helps the juices caramelize and keeps the wings crispy.
5. Bake and baste wings: Place the tray in the preheated oven and bake for 45–50 minutes. At 30 minutes and 40 minutes into baking, baste the wings with the tray juices to keep them moist and flavorful. Continue baking until golden and cooked through.
6. Final basting and serve: Remove the wings from the oven, baste generously with all the remaining juices in the tray, then transfer to a serving plate. Sprinkle with your choice of fresh herbs or green onions if desired. Serve immediately and enjoy!

Notes

• Serves 4 as a meal, or 8 to 10 as a snack.
• Chicken wings can be whole (Z shape) or cut into drumettes and wingettes; use about 1.5 kg / 3 lb if whole wings are used.
• Other chicken cuts: Chicken ribs (1 kg / 2 lb) require shorter baking time (40 minutes), basting at 25 and 35 minutes. Bone-in thighs or drumsticks can be used following the same recipe and quantities stated.
• Vegetarian alternative: Use cauliflower tossed in olive oil, garlic, and Creole seasoning, then roast similarly.
• Spice substitutes: Use 1 tsp table salt or 2 tsp sea salt flakes instead of kosher salt; smoked paprika or hot paprika can adjust flavor and heat level; cayenne can be omitted or replaced with chili powder or chipotle powder.
• Avoid overcrowding the tray to prevent watery juices that won’t caramelize; if juices are watery, remove wings and reduce juices in the oven before basting again.
• Leftovers keep 3-4 days in the fridge or up to 3 months frozen; reheat best in the microwave to maintain moisture.

• Prep Time: 10 minutes
• Cook Time: 45-50 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: New Orleans / Cajun

Keywords: New Orleans chicken wings, Creole seasoning, baked chicken wings, homemade wings, spicy wings, Cajun chicken