Description
These New Orleans Chicken Wings deliver a perfect blend of bold Cajun and Creole spices, combined with hot sauce and butter for a crispy, flavorful appetizer. Whether baked for a healthier option or deep-fried for extra crispiness, these wings are a crowd-pleaser ideal for game days or casual gatherings.
Ingredients
Scale
Chicken Wings
- 2 lbs chicken wings (drumettes and flats)
Seasoning Mix
- 2 tablespoons Cajun or Creole seasoning
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- Salt, to taste
Sauce & Coating
- 1 tablespoon hot sauce (like Louisiana or Crystal)
- 2 tablespoons unsalted butter, melted
- 1 tablespoon vegetable oil (if baking)
Garnish
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat Cooking Equipment: Preheat your oven to 425°F (220°C) if baking, or heat oil in a deep fryer to 350°F (175°C) if frying the wings.
- Prepare the Wings: In a large bowl, combine the chicken wings with Cajun or Creole seasoning, garlic powder, smoked paprika, black pepper, and optional cayenne pepper. Drizzle the wings with hot sauce and melted butter, then toss thoroughly to coat every piece evenly.
- Bake the Wings: If choosing to bake, line a baking sheet with foil and place a wire rack on top. Lightly oil the rack with vegetable oil to prevent sticking. Arrange the wings in a single layer on the rack. Bake for 35 to 40 minutes, turning the wings halfway through the baking time to ensure even crisping and cooking.
- Deep-Fry the Wings: If frying, carefully deep-fry the wings in batches in the hot oil for 8 to 10 minutes until they are golden brown and fully cooked. Use a slotted spoon to remove the wings and drain them on paper towels to remove excess oil.
- Optional Extra Coating: For added richness and flavor, toss the baked or fried wings in additional melted butter and hot sauce once cooked.
- Garnish and Serve: Sprinkle chopped fresh parsley over the wings as a garnish. Serve hot with ranch or blue cheese dressing on the side for dipping.
Notes
- Adjust cayenne pepper quantity according to your preferred spice level.
- Using a wire rack during baking helps the wings crisp better by allowing air circulation.
- Make sure not to overcrowd the fryer or baking rack to ensure even cooking.
- Rest baked wings briefly after cooking to allow juices to redistribute.
- Pair the wings with celery sticks and cool dips for a classic New Orleans experience.
