Creole Seasoned Dry Rub Chicken Wings Food

BEST EVER CREOLE CHICKEN WINGS

Steps:

• Put the butter in a small microwavable bowl; heat on high for 15 seconds. Add the creole seasoning, salt and paprika and mix. Wash and dry the drumettes. Spread on a parchment paper lined cookie sheet. Drizzle on the seasoned butter and toss and coat the drumettes well. Bake in a preheated 425 oven for about 20-25 minutes or until golden brown and some crisping forms on the drumettes. Remove, sprinkle on the dried herbs and let rest a few minutes then serve. Sauce: Combine the sour cream mayonnaise, smoky chipotle sauce, salt and lime juice and blend. Refrigerate until ready to serve with the drumettes.

CAJUN CHICKEN WINGS RECIPE

Steps:

• In a small bowl, combine the Cajun seasoning and brown sugar and stir to combine.
• Rub the seasoning over the wings, covering both sides completely.
• Place the seasoned wings into the air fryer basket, keeping them in a single layer and not overlapping them.
• Cook at 400 degrees F. for 25 minutes - opening the air fryer every 10 minutes to turn the wings.
• While the wings are cooking, prepare the cajun ranch dressing. In a small bowl, add the ranch dressing and 1 teaspoon of Cajun seasoning - stir to combine.
• When the wings are finished cooking, remove from the air fryer and serve immediately with the Cajun ranch dressing.

CREOLE SEASONED DRY RUB CHICKEN WINGS

Steps:

• Preheat oven to 350 degrees. Preheat deep fryer and set aside.
• Place chicken in a ziploc bag, add vinegar and seal. Shake to coat.
• Remove chicken and place in a new ziploc bag. Add Creole seasoning and shake until all sides are thoroughly coated.
• Evenly place seasoned chicken on a parchment lined cookie sheet; ensuring the pieces do not overlap. Sprinkle with more Creole in places where seasoning did not stick.
• Bake in oven for 20-30 minutes until nearly done.
• Remove from oven and carefully place in the basket of a deep fryer. Fry for 2-3 minutes until wings are crisp. Lift basket and let wings drain. Move wings to a paper towel covered dish.
• Combine dry ranch salad dressing mix with mayonnaise and yogurt. Divide into two 1/2 cup portions and add 1 tablespoon creole seasoning to one portion.
• Serve dressing(s) on the side with hot wings, and carrot and celery sticks.

CREOLE DRY RUB / SHAKE-ON SEASONING

Steps:

• Sift all the ingredients together in a bowl, and store in an airtight spice jar or container. Makes about 1/2 cup as posted, feel free to adjust up or down depending on how much you want, the proportions are all the same.

CREOLE SEASONING

Steps:

• In a bowl, combine all ingredients. Store in an airtight container for up to 6 months.

CREOLE CHICKEN WINGS

Steps:

• Place the chicken wings onto a baking sheet, lined with aluminum foil.
• In a small bowl, add the garlic, shallots, mustard, paprika, thyme, brown sugar, cayenne pepper, and Creole seasoning. Stir and then add in the lemon juice to create a paste. Using a pastry brush, brush the mixture over the chicken wings. Let the chicken wings absorb the marinade for 30 minutes at room temperature.
• Bake in a 475F degree oven for 15-20 minutes. Turn the chicken wings over and bake for another 15-20 minutes or until browned and crisp.
• To make the apricot dipping sauce, melt the apricot jam in a saucepan over low heat. Add in the mustard, pimiento and apple cider vinegar. Serve this as the dipping sauce for the chicken wings.