Description
These New Orleans Chicken Wings are a flavorful and spicy treat, featuring a blend of Cajun and Creole seasonings with a hint of smoky paprika and cayenne for heat. Perfectly cooked to crispy perfection, you can choose to bake or deep-fry these wings before tossing them in a rich buttery hot sauce glaze. Garnished with fresh parsley, they make an ideal appetizer or party snack bursting with authentic Southern flavors.
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)
Sauce & Oil
- 1 tablespoon hot sauce (like Louisiana or Crystal)
- 2 tablespoons unsalted butter, melted
- 1 tablespoon vegetable oil (if baking)
- Salt, to taste
Garnish
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare Oven or Fryer: Preheat your oven to 425°F (220°C) if baking the wings, or heat oil in a deep fryer to 350°F (175°C) for frying. This step ensures the correct cooking temperature for crispy, evenly cooked wings.
- Season the Wings: In a large bowl, toss the chicken wings with Cajun or Creole seasoning, garlic powder, smoked paprika, black pepper, and optional cayenne pepper for heat. Drizzle the wings with hot sauce and the melted butter, tossing well to coat every piece evenly in the flavorful mixture.
- Cooking Method – Baking: If baking, line a baking sheet with foil and place a wire rack on top. Lightly oil the rack to prevent sticking and arrange the wings in a single layer. Bake for 35–40 minutes, turning halfway through cooking to ensure crispness on all sides, until the wings are cooked through and crispy.
- Cooking Method – Frying: If frying, carefully deep-fry the wings in batches in preheated oil for 8–10 minutes until golden brown and fully cooked, ensuring safety and optimal texture. Drain the fried wings on paper towels to remove excess oil.
- Optional Extra Sauce Toss: For added richness and flavor, toss the baked or fried wings again in additional melted butter and hot sauce. This step boosts the taste and adds a glossy coating.
- Garnish and Serve: Sprinkle the wings with freshly chopped parsley for a pop of color and freshness. Serve hot with ranch or blue cheese dressing on the side to complement the spicy, savory wings.
Notes
- You can adjust the cayenne pepper amount or omit it to control the spice level according to your preference.
- Using a wire rack when baking helps the wings cook evenly and become extra crispy by allowing air circulation.
- If deep frying, ensure not to overcrowd the fryer to maintain the oil temperature and achieve crispy wings.
- For a more intense smoky flavor, consider adding a teaspoon of smoked paprika to the seasoning.
- Serve immediately after cooking for best texture and flavor, as wings tend to lose crispness when cooled.
