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A platter piled high with sticky, glazed chicken wings recipes, garnished with fresh parsley.

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

This recipe provides instructions for making flavorful baked chicken wings coated in a homemade Creole seasoning and garlic butter. It is suitable for home cooks looking for a reliable wing recipe.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Appetizer, Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken Wings
  • 1.25 kg chicken wings cut up (wingettes & drumettes) Note 1
  • 50 g unsalted butter or 3 tbsp
  • 2 garlic cloves crushed
  • 2 tbsp coriander/cilantro or parsley, or sliced green onion roughly chopped, for sprinkling (optional)
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

Equipment

  • Oven
  • Large tray
  • Foil
  • Baking paper
  • Small bowl (for butter/garlic)
  • Small bowl (for seasoning)
  • Large bowl (for tossing wings)
  • Garlic press

Method
 

  1. Preheat the oven to 200°C/390°F (180°C fan-forced). Line a large tray with foil then baking paper.
  2. Mix the butter and crushed garlic in a small bowl. Mix the Creole seasoning ingredients in a separate small bowl.
  3. Put the wings in a large bowl. Sprinkle over half the seasoning, toss until coated. Sprinkle with the remaining seasoning and toss again until all wings are evenly coated.
  4. Pour the garlic butter over the seasoned wings and toss to coat.
  5. Spread the wings out on the prepared tray, skin-side up. Arrange them in a single layer with space between them.
  6. Bake for 45 to 50 minutes. Baste the wings with the tray juices at the 30 minute and 40 minute mark, until the wings are golden.
  7. Remove the tray from the oven. Baste generously again, transfer the wings onto a serving plate, and pour all the tray juices over them.
  8. Sprinkle with your choice of fresh greenery and serve.

Notes

These wings serve 4 people as a main meal or 8 to 10 people for snacking.
If you are using whole wings (Z shape), use just under 1.5 kg / 3 lb. You can cut them into three pieces at the joint, using the drumettes and wingettes, and save the wing tips for stock.
If the tray is too crowded, the juices will not reduce and caramelize, resulting in watery liquid instead of flavorful glaze.

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