New Orleans Chicken Wings

Crispy, spice-encrusted wings basted with garlic butter make these New Orleans chicken wings delicious and addictive! 

This New Orleans chicken wings recipe with spicy creole seasoning from Recipe Tin Eats looked tasty and I happened to have everything needed to make it. These chicken wings were super easy to make and turned out spicy, juicy, and flavorful. We all loved these Louisiana spicy wings and thought they paired nicely with homemade macaroni & cheese and some garlic roasted tomatoes.

New Orleans Chicken Wings

Ingredients:

• 2.5 lbs chicken wings cut up (wingettes & drumettes)
• 2 tbsp cilantro, chopped (serving)

Garlic Butter:

• 3 tbsp unsalted butter
• 2 garlic cloves, finely grated with micro planer

Homemade Creole Seasoning:

• 1½ tbsp brown sugar, tightly packed
• 2½ tsp paprika
• 1½ tsp kosher salt
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp freshly cracked black pepper
• ½ tsp dried oregano
• ½ tsp dried thyme
• ¼ tsp cayenne pepper

How to Make New Orleans Chicken Wings:

Preheat the oven to 400 degrees. Layer your baking sheet with foil then line it with parchment paper.  Side Note: This will prevent the leaking of basting juices and easier to clean up. 

Make the garlic butter by melting the unsalted butter then stir in the finely grated garlic until well combined; set aside.

Make the creole seasoning by combining the brown sugar, paprika, kosher salt, garlic powder, onion powder, freshly cracked black pepper, oregano, thyme, and cayenne pepper, together in a small glass jar; seal with a lid and shake to mix well.

Season the chicken wings by putting them in a large bowl. Sprinkle them with half the seasoning, toss (hands are best), sprinkle with the remaining seasoning then toss again until all the wings are evenly coated. Next, drizzle the wings with the garlic butter and toss until evenly coated.

Pour the wings SKIN SIDE UP on the prepared baking sheet in an even layer–don’t overcrowd them.  Side Note: If they are too crowded they will not caramelize.

Bake the wings by placing them in the oven to bake for 30 minutes. Remove from the oven to baste the chicken wings.

Baste each chicken wing with the baking sheet juices using a basting brush then return to the oven to bake for another 10-15 minutes, or until cooked through and caramelized.

Remove from the oven and then baste the chicken wings again.

Serve the wings by placing them on a serving platter and pour the remaining baking sheet juices on top. Sprinkle with chopped cilantro and serve immediately. Enjoy.