Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
New Orleans Chicken Wings Recipe
Why accept plain chicken wings when you’ll be able to have daring, spicy, New Orleans sass?! Tossed in Creole seasoning and garlic butter then baked till golden, the scent alone will make you drool. Straightforward sufficient for dinner, glorious for events. Get in my stomach!
At the moment’s recipe is impressed by New Orleans Chicken Ribs I had on the Adelaide Central Markets a few weeks in the past after I visited throughout my ebook tour. Creole seasoned chicken ribs, chargrilled and bought in paper cones, superb for consuming along with your palms whereas strolling round taking a look at but extra meals.
Right here I’m with JB and Stephen (RTM boss chef) on the Adelaide Central Markets, and there I’m trying fairly darn happy with myself, clutching the chicken ribs!
In case you missed it, sure, I stated ribs not wings. Chicken ribs are the chicken equal of pork ribs and beef ribs. I name them “the higher wings” since you get all of the tasty slippery/juicy meat qualities of wings with the next meat-to-bone ratio. Plus, they’re extra economical.
Nonetheless, irritatingly, chicken ribs aren’t obtainable at common grocery shops and on a regular basis butchers, they’re sometimes solely bought at chicken retailers and a few Asian butchers. So whereas I loved my first iterations utilizing ribs, I continued making them utilizing common chicken wings.
They’re simply nearly as good, I promise. And it means you can also make them tonight, with out looking down chicken ribs!
These wings in all probability aren’t an genuine New Orleans recipe. Nevertheless it actually captures the spirit of Louisiana with the beneficiant quantity of selfmade Creole seasoning used to season the wings!
selfmade Creole seasoning
Right here’s what you want for the Creole seasoning. I’m prepared to wager you’ve received all these herbs & spices…
-
Herbs and spices – Just like Cajun seasoning although Creole has dried herbs (oregano and thyme are frequent which is what I take advantage of) whereas Cajun seasoning doesn’t. Use common paprika (or candy paprika), although smoked paprika can be pretty too. Should you solely have scorching paprika, skip the cayenne pepper.
Substitutes – Onion and garlic powder may be substituted with one another. However in case you don’t have both, it’ll alter the flavour an excessive amount of. Oregano and thyme may also be substituted with extra of the opposite.
-
Cayenne pepper – That is what provides a little bit of spiciness to the wings. It’s a background hum of heat fairly than “spicy”, however be happy to depart it out.
-
Brown sugar – This helps caramelise the wings in addition to including a contact of sweetness to the seasoning. I attempted it with and with out – and it’s undoubtedly higher with. So it’s in! Additionally, it will increase the amount of the seasoning considerably which implies it’s simpler to evenly coat all of the wings.
-
Butter – We want it else the floor of the wings might be dry, plus it makes the pores and skin brown and makes a tasty sauce that we baste the wings with because it bakes.
-
Garlic – As a result of garlic + butter with something = successful!
The chicken wings
This recipe requires wings, however I’m additionally supplied instructions to make these with different chicken cuts and even (gasp shock horror) a vegetarian possibility! 😉 See under.
chicken wings
Complete chicken wings are formed like a “Z”. I want to make use of wings minimize up into drumettes (mini drumsticks) and wingettes (additionally referred to as the flat) because it’s simpler to eat. Lately it’s simple to search out them already minimize up, generally bought as chicken wing nibbles. Else, purchase them complete and minimize them up your self – it’s simple (they usually’re cheaper).
Different chicken cuts and vegetarian thought!
-
Chicken breast – see FAQ under for instructions (pan fried, not baked)
-
Pores and skin-on, bone-in chicken thighs and chicken legs – Comply with recipe as written! I’d use 5 massive or 6 medium thighs, or 12 drumsticks.
-
Cauliflower florets – YES!! Toss in garlic and olive oil, then the spice combination. Roast per this recipe.
-
Fish and prawns/shrimp – sure! See be aware 1 within the recipe.
Toss > bake. See, I informed you it’s Tuesday evening do-able! 🙂
-
Garlic butter – Combine the melted butter and minced garlic collectively. I take advantage of a garlic crusher – simple and makes the garlic “pasty” which is right for mixing into butter. Should you don’t have a garlic press, finely mince with a knife, or if you wish to actually impress me, smear it right into a paste with the aspect of your knife!
-
Creole seasoning – Combine all of the spices, salt, pepper and sugar in a bowl. It seems to be like so much, due to the sugar. We would like so much – so we will completely coat all of the wings!
-
Toss – Right here’s the order by which I toss the wings for probably the most even coating: half the seasoning, toss, remaining seasoning, toss, garlic butter, toss. The seasoning is every part. No one needs to land the wing that’s not correctly coated with the spice combine!
-
Bake – Unfold the wings out on a lined tray massive sufficient so they’re in a single layer with a little bit of area between them (as pictured). If they’re extra crowded, then the tray juices might keep watery fairly than lowering. (See FAQ under for what to do if this occurs).
Bake for 45 minutes (small wings) to 50 minutes (common /massive wings, pictured) till golden, basting on the 30 minute and 40 minute mark. The wings are baked at 200°C/390°F (180°C fan-forced). Somewhat greater than common, to get good color on them. Color = flavour!
-
Basting – To baste, squidge a brush into the tray juices and generously brush / dab onto the floor of the wings. That is key for getting actually good flavour on the wings, so baste generously!
Basting brush – I take advantage of a pure bristle brush which I discover holds way more juices than silicone ones, so you’ll be able to baste extra successfully. Additionally, I discover the silicone ones soak up scent. Suffice to say I’m not a fan! 🙂
-
Serve – As soon as the wings are completed (45 – 50 minutes), give them one final baste (that is a very powerful one as a result of the tray juices needs to be caramelised by now). Pile right into a bowl or on a plate, then pour all of the tray juices over. Sprinkle with one thing inexperienced in case you’re feeling fancy (coriander/cilantro, parsley or inexperienced onion) then dig in!
Chicken wings with huge, daring Louisiana flavours. You recognize it’s going to be a winner!
Make these for dinner tonight, and to your pals this weekend. Napkins required, and ice chilly beer extremely advisable.
Nicely, I’m not a beer drinker. So I’ll sip my chardy as an alternative. Combining finger lickin’ goodness with just a little class. Yep, that’s me all the best way! 😂 – Johnsat x
Ingredients
- 1.25 kg / 2.5 lb chicken wings cut up (wingettes & drumettes, Note 1)
- 50g / 3 tbsp unsalted butter
- 2 garlic cloves , crushed using garlic press (or very finely mince using knife)
- 2 tbsp roughly chopped coriander/cilantro or parsley , or sliced green onion (for sprinkling, optional)
- 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 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
- Toss wings in spice mix in 2 batches, then garlic butter. Bake at 200°C/390°F (180°C fan) for 45-50 min, basting at 30 min, 40 min and the end.
- Preheat the oven to 200°C/390°F (180°C fan-forced). Line a large tray with foil then baking paper (you'll thank me later!).
- Seasoning – Mix the butter and garlic in a small bowl. Mix the Creole seasoning in a separate small bowl.
- Toss – Put the wings in a large bowl. Sprinkle over half the seasoning, toss (hands is best), sprinkle with remaining seasoning then toss again until all the wings are evenly coated. Pour over the garlic butter and toss.
- Spread the wings out on the tray, skin-side up. They should be in a single layer with a bit of space in between (Note 3 about crowding the tray).
- Bake for 45 – 50 minutes, basting the wings with the tray juices at the 30 minute and 40 minute mark, until the wings are golden. (Note 3 if tray juices remain watery)
- Remove tray from the oven. Baste generously again, transfer the wings onto a serving plate, pour over every drop of the tray juices.
- Enjoy! Sprinkle with greenery of choice, grab and sink your teeth in. Weep with joy!
Notes
Serves 4 as a meal, 8 to 10 for nibbling.
1. Chicken wings – If using whole wings (“Z” shape), use just shy of 1.5 kg / 3 lb. Use whole OR cut them through the joint into 3 pieces (see here for how). Use the drumettes and wingettes, save the wing tips for homemade chicken stock or, in my case, they go straight into the mouth of this.
Other cuts:
Chicken ribs (the OG!) – Use 1 kg / 2 lb, reduce bake time to 40 minutes, basting at 25 min and 35 min.
Chicken breast – Follow directions in the FAQ above. Pan frying is better.
Bone-in, skin on thighs or drumsticks – Follow recipe as written, I’d use 5 large or 6 medium thighs, or 12 drumsticks. YUM!
Vegetarian option – Cauliflower would be so terrific! Toss in olive oil and garlic, then the spice mix. Roast per this recipe.
Fish – Use the spice mix in this recipe, cook per the Jerk Fish recipe. Same for pawns/shrimp.
2. Substitutes for herbs and spices:
Cooking/kosher salt – sub 1 tsp table salt or 2 tsp sea salt flakes
Paprika – Smoked paprika is lovely, hot paprika will make it spicy, consider omitting the cayenne.
Garlic and onion powder – sub with extra of whichever you are missing
Thyme and oregano – sub with extra of whichever you are missing
Cayenne pepper – Sub with pure chilli powder or chipotle powder. Wings are not spicy, only a faint background warmth. Feel free to increase, or omit.
3. If the tray is too crowded, tray juices won’t reduce and caramelise = stays watery = less flavour basted on to the wings. See FAQ for how to fix this (remove wings, return tray with watery liquid back into oven to reduce).
Leftovers will keep in the fridge for 3 to 4 days, or freezer for 3 months though wings is one of those things you can’t beat freshly made. Reheating in the microwave is best, I find (flesh is more moist).
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @PenciDesign.
