Introduction
If you’re looking to spice up your dinner table with a delightful treat, these garlic butter chicken wings seasoned with homemade Creole seasoning are a perfect choice. Crispy on the outside and juicy on the inside, these wings are not only easy to make but also packed with flavor. Perfect for gatherings, game day, or simply a delicious weeknight meal, these wings will leave everyone asking for seconds.
Ingredients
1.25 kg (2.5 lb) chicken wings, cut into wingettes and drumettes
2 tablespoons roughly chopped coriander/cilantro or parsley (or sliced green onion)
Garlic Butter:
50 g (3 tablespoons) unsalted butter
2 garlic cloves, crushed using a garlic press or finely minced
Homemade Creole Seasoning:
1.5 tablespoons brown sugar, tightly packed
2.5 teaspoons paprika (regular/sweet)
1.5 teaspoons cooking salt/kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
0.5 teaspoon black pepper
0.5 teaspoon dried oregano
0.5 teaspoon dried thyme
0.25 teaspoon cayenne pepper
Prep Time
10 minutes
Cook Time
45–50 minutes
Total Time
55–60 minutes
Yield
Serves approximately 4-6 people
Instructions
1. Preheat the Oven: Set the oven to 200°C (390°F) or 180°C (fan-forced). Line a large baking tray with foil and then with baking paper.
2. Prepare Garlic Butter: Melt the unsalted butter and mix in the crushed or finely minced garlic.
3. Mix Creole Seasoning: In a separate bowl, combine brown sugar, paprika, salt, garlic powder, onion powder, black pepper, oregano, thyme, and cayenne pepper.
4. Season the Wings: Place the chicken wings in a large bowl. Sprinkle half of the Creole seasoning over the wings and toss well. Add the remaining seasoning and toss again until evenly coated. Pour the garlic butter over the wings and toss to coat thoroughly.
5. Arrange on Tray: Spread the wings out on the prepared baking tray in a single layer, ensuring they are skin-side up and not overcrowded.
6. Bake: Place the tray in the preheated oven and bake for 45–50 minutes. Baste the wings with the tray juices at the 30-minute and 40-minute marks.
7. Final Baste and Serve: Once the wings are golden and cooked through, remove them from the oven and give them a final generous baste with the tray juices. Transfer the wings to a serving plate, pour over any remaining juices, and sprinkle with chopped coriander/cilantro or parsley. Serve immediately.
Detailed Directions and Instructions
Preheat the Oven
Set the oven to 200°C (390°F) or 180°C (fan-forced). Line a large baking tray with foil and then layer it with baking paper.
Prepare Garlic Butter
Melt 50 g (3 tablespoons) of unsalted butter in a small saucepan. Once melted, mix in 2 crushed garlic cloves or finely minced garlic. Stir until well combined.
Mix Creole Seasoning
In a separate bowl, combine 1.5 tablespoons of tightly packed brown sugar, 2.5 teaspoons of paprika, 1.5 teaspoons of cooking salt or kosher salt, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 0.5 teaspoon of black pepper, 0.5 teaspoon of dried oregano, 0.5 teaspoon of dried thyme, and 0.25 teaspoon of cayenne pepper. Mix thoroughly to ensure an even distribution of spices.
Season the Wings
Place the 1.25 kg (2.5 lb) of chicken wings into a large bowl. Sprinkle half of the Creole seasoning mixture over the wings and toss them well. Add the remaining seasoning and toss again until the wings are evenly coated. Pour the prepared garlic butter over the wings and toss to coat thoroughly.
Arrange on Tray
Spread the seasoned wings out on the prepared baking tray in a single layer, ensuring they are skin-side up and not overcrowded, for even cooking.
Bake
Place the tray in the preheated oven and bake for 45–50 minutes. At the 30-minute and 40-minute marks, baste the wings with the juices that have collected in the tray.
Final Baste and Serve
Once the wings are golden brown and cooked through, remove them from the oven. Give them a final generous baste with the tray juices. Transfer the wings to a serving plate, pour over any remaining juices, and sprinkle with 2 tablespoons of chopped coriander/cilantro or parsley. Serve immediately.
Notes
Chicken Wing Preparation
Ensure that the chicken wings are well-trimmed, with any excess fat removed for a cleaner taste and texture.
Adjusting Spice Levels
Feel free to adjust the amount of cayenne pepper according to your spice preference. Reducing or omitting it can make the dish milder.
Storage
Leftover wings can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to retain crispiness before serving.
Serving Suggestions
These wings are excellent served with a side of dipping sauce such as ranch or blue cheese, along with celery and carrot sticks for added crunch.
Cook techniques
Oven Preheating
Preheating the oven is essential for achieving crispy chicken wings. Set the oven to the correct temperature before placing the wings inside.
Garlic Butter Preparation
Melt unsalted butter and mix in crushed or finely minced garlic to create a flavorful baste that enhances the chicken wings’ taste.
Creole Seasoning Mixing
Combine various spices to create a homemade Creole seasoning that will add depth and flavor to the chicken wings.
Seasoning the Wings
Tossing the chicken wings with Creole seasoning ensures an even coating of flavor. It’s important to mix the seasoning thoroughly for the best taste.
Arranging on Baking Tray
Spreading the wings in a single layer on the baking tray prevents overcrowding, allowing for even cooking and crispiness.
Basting
Basting the wings with tray juices halfway through the cooking process keeps them moist and enhances flavor.
Serving the Wings
After removing the wings from the oven, give them a final baste and sprinkle with fresh herbs for added brightness and presentation.
FAQ
Can I use frozen chicken wings?
Yes, you can use frozen chicken wings, but they should be thawed completely before seasoning and baking for even cooking.
What can I substitute for unsalted butter?
You can use salted butter in place of unsalted butter, but be mindful of the additional salt in the recipe.
How do I know when the chicken wings are done?
The wings are done when they are golden brown and the internal temperature reaches 75°C (165°F).
Can I use store-bought Creole seasoning?
Yes, you can use store-bought Creole seasoning, but homemade seasoning allows for customization of flavors.
Is there a vegetarian alternative to this recipe?
For a vegetarian alternative, consider using plant-based wings or cauliflower as a substitute for chicken wings. Adjust the seasoning accordingly.
Conclusion
These garlic butter chicken wings, flavored with homemade Creole seasoning, deliver a delicious blend of sweet, savory, and spicy notes. The combination of garlic and herbs enhances the overall taste, making these wings perfect for any gathering or as a delightful snack. With a crispy exterior and juicy interior, they are sure to impress your family and friends.
More recipes suggestions and combination
Spicy Honey Garlic Wings
Combine honey with minced garlic and chili flakes for a sticky, sweet, and spicy glaze to toss the wings in before baking.
Lemon Herb Chicken Wings
Marinate the wings in lemon juice, zested lemon, olive oil, garlic, and mixed herbs (thyme, rosemary, and parsley) for a refreshing twist.
Baked BBQ Chicken Wings
Toss the wings in your favorite BBQ sauce before baking for a smoky flavor, and serve with ranch or blue cheese dressing.
Teriyaki Chicken Wings
Glaze the wings with a homemade teriyaki sauce made from soy sauce, brown sugar, ginger, and sesame oil for an Asian-inspired flavor.
Buffalo Style Chicken Wings
Coat the wings in a mixture of hot sauce and melted butter before baking for a classic Buffalo flavor profile, served with celery sticks and blue cheese dressing.
