Description

These New Orleans Chicken Wings are a deliciously spicy and flavorful appetizer or snack, featuring a blend of Cajun and Creole seasonings with a smoky touch of paprika and optional cayenne for heat. You can bake or fry the wings to crispy perfection and finish with a buttery hot sauce toss. Garnished with fresh parsley, they’re perfect for game day or casual gatherings.

Ingredients

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 & Coating

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)

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Instructions

Preheat: Preheat your oven to 425°F (220°C) if baking, or heat oil in a fryer to 350°F (175°C) if frying the wings.
Season Wings: In a large bowl, combine chicken wings with Cajun or Creole seasoning, garlic powder, smoked paprika, black pepper, and cayenne pepper if using. Drizzle with hot sauce and melted butter, then toss thoroughly to coat each wing evenly.
Baking Setup: For baking, line a baking sheet with foil and place a wire rack over the foil. Lightly oil the wire rack to prevent sticking, then arrange the seasoned wings in a single layer.
Bake Wings: Bake wings in the preheated oven for 35 to 40 minutes, flipping them halfway through the cooking time to ensure even crispness and thorough cooking.
Frying Option: If frying, carefully deep-fry the wings in batches at 350°F (175°C) for 8 to 10 minutes until golden brown and fully cooked. Drain on paper towels to remove excess oil.
Optional Toss: For extra flavor, toss the baked or fried wings in additional melted butter and hot sauce to coat well.
Garnish and Serve: Sprinkle chopped fresh parsley over the wings for a vibrant finish. Serve hot with ranch or blue cheese dressing on the side.

Notes

To ensure crispy skin when baking, use a wire rack so air circulates around the wings.
You can adjust cayenne pepper amount to control the heat level.
Deep-frying yields a crispier texture but baking is a healthier alternative.
Use fresh parsley for the best garnish flavor and color.
Serve immediately for best taste and texture.