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A close-up of a platter of crispy, seasoned chicken wings, garnished with fresh parsley.

The Only Chicken Wings Recipe You’ll Need

This recipe provides a straightforward method for making delicious, golden chicken wings seasoned with a homemade Creole spice mix and garlic butter. It includes options for various cuts of chicken and vegetarian alternatives.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Appetizer, Dinner, Lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken Wings
  • 1.25 kg chicken wings cut up (wingettes & drumettes)
Garlic Butter
  • 50 g unsalted butter
  • 2 garlic cloves crushed
Homemade 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 Garnish (Optional)
  • 2 tbsp coriander or parsley roughly chopped
  • 2 tbsp green onion sliced

Equipment

  • Oven
  • Baking tray
  • Foil
  • Baking paper
  • Large bowl
  • Small bowl
  • 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 another 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 them skin-side up.
  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

This recipe serves 4 people as a main meal or 8 to 10 people 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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