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Close-up of crispy, seasoned chicken wings, part of The Only Chicken Wings Recipes Recipe You’ll Need (2025).

The Only Chicken Wings Recipes Recipe You’ll Need (2025)

This recipe provides a delicious and easy way to make flavorful chicken wings. It includes a homemade Creole seasoning blend for a unique taste.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Appetizer, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Wings
  • 1.25 kg chicken wings cut up (wingettes & drumettes)
For the Creole Seasoning
  • 1.5 tbsp brown sugar tightly packed
  • 2.5 tsp paprika regular/sweet
  • 1.5 tsp cooking salt kosher salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp black pepper
  • 0.5 tsp dried thyme
  • 0.5 tsp dried oregano
  • 0.25 tsp cayenne pepper
For the Garlic Butter
  • 50 g unsalted butter
  • 2 garlic cloves crushed
For Garnish (Optional)
  • 2 tbsp coriander or parsley roughly chopped
  • 2 tbsp green onion sliced

Equipment

  • Oven
  • Baking sheet
  • Mixing bowls
  • Measuring spoons
  • Measuring cups
  • Garlic press

Method
 

  1. Preheat your oven to 200°C (390°F), or 180°C (350°F) for fan-forced ovens. Line a large baking tray with foil and then baking paper.
  2. In a small bowl, mix the butter and crushed garlic. In a separate small bowl, combine all the ingredients for the Creole seasoning.
  3. Place the chicken wings in a large bowl. Sprinkle half of the Creole seasoning over the wings and toss to coat. Add the remaining seasoning and toss again until all wings are evenly coated. Pour the garlic butter over the wings and toss to combine.
  4. Spread the seasoned wings in a single layer on the prepared baking tray, ensuring there is some space between them. Place the tray in the preheated oven.
  5. Bake for 45 to 50 minutes. Baste the wings with the juices from the tray at the 30-minute and 40-minute marks, and again at the end of the cooking time, until the wings are golden brown.
  6. Remove the tray from the oven. Baste the wings generously one last time with the tray juices. Transfer the wings to a serving plate and pour any remaining juices over them.
  7. Sprinkle with your choice of chopped coriander, parsley, or sliced green onion, if desired. Serve immediately.

Notes

Serves 4 as a meal or 8 to 10 as an appetizer. If the tray juices remain watery, you can remove the wings and return the tray with the liquid to the oven to reduce before basting.

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