New Orleans Chicken Wings

Recipe video above. Why settle for plain wings when you can have bold, spicy, New Orleans sass?! These are a copycat of wings I had at the Adelaide Central Markets from the Vegas Poultry stall that I can't stop thinking about. Tossed in Creole seasoning and garlic butter, then baked until golden, the smell alone will make you drool!Key tip: Don't crowd the pan. Basting the wings with the caramelised Creole-garlic-butter tray juices is what makes these so good! (See Note 3)

Author: Sunday Table

Category: Breakfast

Cuisine: Greek

Difficulty: MEDIUM

Prep. Time:

Cook Time:

Total Time:

Servings: 4 servings

Calories: N/A per serving

Ingredients

Instructions

ABBREVIATED RECIPE:
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.
FULL RECIPE:
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!