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–+ servings
A close-up of a platter of perfectly baked, crispy chicken wings seasoned with spices and herbs.

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

This recipe provides a straightforward method for making delicious, crispy chicken wings with a homemade Creole seasoning. It's perfect for gatherings or a satisfying meal.
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Prep Time 15 minutes
Cook Time 50 minutes
Resting 10 minutes
Total Time 1 hour 15 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)
  • 50 g unsalted butter melted
  • 2 garlic cloves crushed
  • 2 tbsp coriander or parsley chopped, for sprinkling (optional)
Homemade Creole Seasoning
  • 1.5 tbsp brown sugar packed
  • 2.5 tsp paprika sweet
  • 1.5 tsp salt kosher or cooking 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
  • Baking sheet
  • Large bowl
  • Small bowls
  • 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 melted butter and crushed garlic. In another small bowl, combine all the Creole seasoning ingredients.
  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 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 baking, 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 chopped coriander, parsley, or sliced green onion if desired. Serve immediately.

Notes

If the tray becomes too crowded, the juices may not reduce properly, resulting in a watery sauce. If this happens, remove the wings from the tray, return the tray with the liquid to the oven to reduce, then baste the wings.

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