New Orleans Chicken Wings
Servings 4
Equipment
- Baking Sheet
Ingredients
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
Instructions
- 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 make cleaning easier.
- 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.
- 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 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.