Creole Chicken Wings are spicy, aromatic, and perfectly crisp thanks to a no-fuss oven method. This Creole Chicken Wings recipe uses classic southern spices, a clever baking trick, and delivers big flavour without deep frying.
Creole Chicken Wings are the ultimate bold-flavoured finger food, full of pleasant spice, savoury aromatics, and that crispy skin you can only get with the right method. They’re oven-baked, not fried, but still pack the satisfying crunch and deep flavour you want in wings.
What makes this recipe stand out is its simplicity — minimal prep, zero mess, and everything happens on one tray. Whether you're hosting a football night, doing a spicy-themed dinner, or just need something satisfying on a Friday night, this is the recipe that’ll have everyone asking for more. The blend of paprika, thyme, garlic, cayenne and onion powder is what makes these wings hit hard on taste. This Creole Chicken Wings recipe is one of those dishes that keeps returning to the table.
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Ingredients - Here is what you need to make Creole Chicken Wings:
- Chicken wings – Cut into drummettes and flats for even cooking and crisp edges. Wing tips are discarded for this recipe.
- Onion powder – Part of the Creole "holy trinity" aroma, offering savoury depth that anchors the spice mix.
- Celery salt – It adds that unmistakable background note of warmth and umami from celery. This spice (or herb? hmm...) is not everyday ingredient, but is still very affordable and available in grocery stores.
- Paprika – Adds smokiness and colour. You can go for sweet or smoked depending on preference.
- Baking powder – Not to be confused with baking soda! This is the secret to crispy wings in the oven. It helps draw out moisture and creates golden, crackly skin.
- Garlic powder or fresh minced garlic – Brings depth and richness. Fresh garlic will give a stronger, more pungent note, while garlic powder blends evenly into the dry rub.
- Dried thyme and oregano – These dried herbs define the heart of Creole flavour. Earthy and fragrant, they support the spices without overpowering.
- Cayenne pepper, white pepper, black pepper – A trio of heat. Each one hits a different note: cayenne brings fire, white pepper is sharp and bright, black pepper is deep and warming.
- Olive oil – Helps the spices adhere and promotes browning in the oven.
If you like it hotter, add a pinch more cayenne. You can also toss in a bit of smoked paprika or even a tiny pinch of allspice or nutmeg for a deeper Creole profile.
Instructions - How to Make Creole Chicken Wings
This is a very easy recipe that gets crispy, spicy wings on the table without any special equipment or frying. You will need a mixing bowl, oven tray and parchment paper/foil to line the tray. Start by preheating your oven to 200°C (400°F). Pat dry the chicken wings thoroughly and cut them into parts if needed — separate the drummettes from the flats and discard the tips. Line a large baking tray with parchment paper or foil to prevent sticking.
- Step 1: Place the chicken wings into a large bowl. First, add the onion powder, celery salt, and paprika. Mix well so every piece is coated.
- Step 2: Then, add the dried thyme, garlic (or garlic powder), oregano, cayenne pepper, white pepper, black pepper, and baking powder. Mix again to ensure every wing is evenly seasoned.
- Step 3: Now pour over the olive oil and give everything a final good mix. The oil helps all the spices stick and gives the chicken a beautiful baked colour and crust.
- Step 4: Lay the wings out in a single layer on your prepared tray. Make sure there’s space between them so they roast, not steam. Bake for 20 minutes, then flip each wing and bake for another 15–20 minutes until golden and crispy. Serve immediately.
Two Cooking Tips:
- Use baking powder, not baking soda. Baking powder creates that puffy, crackly skin in the oven. Baking soda will make them taste metallic and bitter.
- Don’t crowd the tray. Wings need space so they roast and get crisp — packed too tightly and they’ll steam instead.
How to Serve and How to Store Creole Chicken Wings
Creole Chicken Wings are best served hot, fresh out of the oven when the skin is still crisp and the seasoning is at its most aromatic. You can serve them with classic southern sides like buttered corn, creamy slaw, baked mac and cheese, or sweet potato rounds. They also go well with hot sauces, ranch dips, or a zesty yoghurt sauce if you want to balance the spice.
If you have leftovers, cool them fully before storing in an airtight container in the fridge — they’ll last 2–3 days. To reheat, use an oven or air fryer at 180°C (350°F) for about 8–10 minutes to bring back the crispness. Microwaving works, but you’ll lose that beautiful crunch.
Top Tips to Make Perfect Creole Chicken Wings:
- Patting the wings dry is non-negotiable. Moisture is the enemy of crispiness. If the chicken isn’t dry before seasoning, the spices will slide off and the skin will steam instead of crisping.
- Baking powder works like magic. It helps break down the proteins in the skin and draws moisture out, which creates that lightly puffed, crisp exterior.
- Season in layers. Adding spices in two steps ensures every wing gets fully coated. It helps the spices distribute evenly and creates more flavour impact.
- Olive oil is more than just for shine. It helps toast the spices during roasting and adds a touch of richness. It also helps the seasonings cling to the chicken wings better, preventing dry patches.
- Use parchment paper or foil. This stops the wings from sticking and makes clean-up easier. It also prevents the spices from burning on the pan.
- Flip the wings halfway through. This allows both sides to crisp up evenly. Skipping this step can result in soggy spots on the underside of the wings.
- Don’t skip the celery salt. It might seem minor, but it brings a very specific Creole aroma to the wings. It helps tie the herb and spice blend together and amplifies the savouriness.
- Adjust heat to taste. If you're cooking for kids or spice-averse guests, reduce or omit the cayenne. The flavour will still be complex and satisfying thanks to the other herbs and spices.
- Fresh garlic gives a different profile. If you use minced garlic instead of garlic powder, the flavour will be more pungent and intense. For a milder, more even seasoning, stick with garlic powder.
Creole vs Cajun — What’s the Difference?
People often confuse Creole and Cajun cuisines, but they’re not the same. Both originated in Louisiana but come from different cultural roots. Creole cuisine leans more towards complex spice blends, tomato bases, herbs, and European influences — think more refined and layered. Cajun food, on the other hand, is often heartier, rustic, and built around bold heat and smoked meats. These Creole Chicken Wings showcase that complexity: the dried herbs, the balance of spices, and a mix that’s fragrant rather than just fiery.
FAQ
Can I use whole chicken wings without cutting them?
Yes, but I recommend separating the drummettes and flats for more even cooking. Whole wings can cook unevenly and the tips tend to burn or dry out. Cutting them also makes them easier to serve and eat.
Why do you use baking powder and not flour?
Baking powder creates crispness by drying out the skin and puffing it slightly during baking. Flour tends to go soggy in the oven unless deep-fried, which isn’t what we want here. This method mimics fried skin without frying.
What’s the best way to make these extra spicy?
Increase the cayenne pepper or add chilli flakes to the spice mix. You can also brush the wings with hot sauce before serving or serve with a spicy dip. Just don’t overdo the dry spice or it might overpower the herbs.
Can I use chicken drumsticks or thighs instead of wings?
You can, but adjust the baking time. Larger pieces take longer to cook and won’t get quite as crisp on the skin without extra effort. Wings are better suited for this fast, high-heat method.
What’s the best dip to serve with Creole Chicken Wings?
Ranch or blue cheese dressings work well, especially if the wings are spicy. For a fresher twist, mix Greek yoghurt with lemon juice, chopped herbs, and garlic for a light, cooling dip.
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Creole Chicken Wings
Creole Chicken Wings are coated in bold southern spices, olive oil and baking powder for a golden, crispy finish in the oven. This chicken wings recipe is full of savoury, herby flavour without the need for frying.
Ingredients
- 1 kg chicken wings, pre-cut into parts
- 2 tablespoon onion powder
- 2 tablespoon celery salt
- 2 tablespoon paprika
- 2 tablespoon baking powder
- 2 tablespoon garlic powder or 3–4 cloves minced garlic
- 2 teaspoon dried thyme
- 2 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon white pepper
- 1 teaspoon black pepper
- 2 tablespoon olive oil
Instructions
- Preheat the oven to 200°C (400°F). Pat the chicken wings dry with kitchen paper and separate them into drummettes and flats, discarding the tips if needed. Line a large baking tray with parchment paper or foil.
- Place the chicken wings in a large bowl. Add onion powder, celery salt, and paprika. Mix thoroughly so each wing is coated. Then add thyme, garlic, oregano, cayenne pepper, white pepper, black pepper, and baking powder. Mix again to combine well.
- Add the olive oil to the wings and mix once more to ensure everything is evenly coated and glossy.
- Arrange the chicken wings on the baking tray in a single layer, leaving space between each piece. Bake for 20 minutes, flip the wings, then bake for another 15–20 minutes until golden, crisp and cooked through. Serve hot.
Notes
- Patting the wings dry before seasoning is key to getting a crispy finish.
- Use parchment paper for easy cleanup and even baking.
- Baking powder is essential — make sure it’s not baking soda.
- Don’t skip flipping the wings halfway to get them crispy on both sides.
- These wings are best served immediately but can be reheated in the oven.
