Creole Chicken Wings Recipes

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CREOLE-CAJUN WINGS



Creole-Cajun Wings image

This chicken wings make a delightfully zippy appetizer. I've received lots of complements on this simple dish.-Ron Treadaway, Acworth, Georgia

Provided by Taste of Home

Categories     Appetizers

Time 1h30m

Yield 12-14 servings.

Number Of Ingredients 5

Oil for deep-fat frying
1 package (4 pounds) frozen chicken wingettes, thawed
1 can (8 ounces) tomato sauce
1/2 cup butter, melted
1/4 cup hot pepper sauce

Steps:

  • In an electric skillet or deep-fat fryer, heat oil to 350°. Fry chicken wings, a few at a time, for 10-12 minutes or until the juices run clear. Drain on paper towels. Combine tomato sauce, butter and hot pepper sauce in a large bowl; add wings and toss to coat. Let stand for 15 minutes. Remove wings from sauce. Cover and refrigerate for 8 hours or overnight. , Place wings in a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 25-30 minutes or until heated through. Uncover and bake 5 minutes longer. Baste wings with pan drippings; serve immediately. If desired, serve with Blue Cheese Garlic Dip (recipe below).

Nutrition Facts :

BEST EVER CREOLE CHICKEN WINGS



best ever creole chicken wings image

These creole chicken wings are perfect for a quick snack or even a meal. Dip them in the creamy smokey chipotle sauce. Taste the spiciness! BEST EVER!

Number Of Ingredients 13

Preheat oven to 425
16-20 chicken drumettes
4 Tbl. butter
1 Tbl. Creole seasoning mix (I used Tony Chachere's Originial Creole Seasoning. You could substitute Cajun seasoning.)
1/2 tsp. sea salt
1/2 tsp. paprika
2 tsp. dried mixed herbs (your choice~~I used parsley, basil and oregano.)
SAUCE
1/2 cup sour cream
4 Tbl. mayonnaise
1 Tbl. Smoky Chipotle sauce, store bought
1/2 tsp. sea salt
1/2 lime juice

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.

CREOLE SEASONED DRY RUB CHICKEN WINGS



Creole Seasoned Dry Rub Chicken Wings image

Crispy, moist Creole Seasoned Dry Rub Chicken Wings - a perfect, light and spicy appetizer for summer.

Provided by Kristi

Categories     Main

Time 35m

Number Of Ingredients 7

3 pounds chicken wings (24 pieces)
1/2 cup distilled white vinegar
2 heaping tablespoons Creole seasoning
1 1-ounce package dry ranch salad dressing mix
1/2 cup Canola mayonnaise
1/2 cup Greek yogurt
1 tablespoon Creole seasoning

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 CHICKEN WINGS



Creole Chicken Wings image

I am always looking for a different type of chicken wing recipe. The cooling time includes the marinade and dipping sauce prep. The last 5 ingredients are for the dipping sauce starting at the apricot jam or marmalade.

Provided by Ck2plz

Categories     < 4 Hours

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 15

3 lbs chicken wings, tips removed
2 garlic cloves, minced
1 small shallot, finely diced
2 teaspoons dry mustard
2 teaspoons paprika
2 teaspoons dried thyme
2 teaspoons brown sugar
2 teaspoons cayenne pepper
1 tablespoon creole seasoning
1 lemon, juiced
1/2 cup apricot jam or 1/2 cup marmalade
1 tablespoon Dijon mustard
1 tablespoon pimiento, diced
2 teaspoons apple cider vinegar
1/2 teaspoon red pepper, crushed

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.

CREOLE BAKED CHICKEN



Creole Baked Chicken image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 22

8 chicken pieces (2 each legs, wings, breasts, thighs) or 6 skin-on chicken breasts
1 fresh lemon, halved
2 tablespoons onion powder
2 teaspoons dried thyme
1 teaspoon dried rosemary, ground to a powder with a mortar and pestle
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon grapeseed oil
1 shallot clove, minced
1 clove garlic, lightly crushed with the side of a knife blade and minced
1/2 teaspoon finely minced fresh rosemary leaves
1 teaspoon fresh thyme leaves, minced
1 (29 to 32-ounce) can crushed tomatoes
Salt and freshly ground black pepper
1 cup halved grape tomatoes
1 red bell pepper, stem and seeds removed, and diced
1 yellow bell pepper, stem and seed removed, and diced
1 small white onion, diced
1/2 teaspoon cayenne pepper
1 teaspoon Creole seasoning
4 tablespoons butter, cubed

Steps:

  • Preheat oven to 350 degrees F.
  • Place chicken in a baking pan or baking dish and squeeze lemon juice over. In a small bowl combine onion powder, thyme, ground rosemary, salt, and ground black pepper. Sprinkle over the chicken pieces, cover with foil and bake until the juices run clear and the flesh is fork tender, about 45 minutes to 1 hour. Remove foil during the last 10 to 15 minutes of baking time. Remove from oven and let rest.
  • Make the creole sauce while the chicken is in the oven. Heat grapeseed oil over medium heat in a sauce pot. Saute shallots and garlic until shallots turn translucent, being careful not to burn the garlic. Stir in rosemary and thyme, add crushed tomatoes, season with salt and pepper, cover and let simmer for 15 minutes. Add grape tomatoes, red and yellow bell peppers, diced onion, cayenne, and Creole seasoning, and simmer for 15 minutes more. Remove from heat and whisk in butter.
  • Remove chicken from oven, transfer to a platter and let rest. Spoon sauce over and sprinkle with minced parsley leaves.

CREOLE FRIED CHICKEN



Creole Fried Chicken image

This really is very good. Cook time depends on chicken piece sizes. Thighs and Breasts should be cooked together, Wings and Legs together. First six ingredients are for the Brine. Original recipe is from Cooks Country. Preperation time reflects brine time. Cook time reflects 2 batches of fry time.

Provided by Diana Adcock

Categories     Chicken

Time 8h28m

Yield 4 serving(s)

Number Of Ingredients 16

1 quart water
1/4 cup white sugar
3 tablespoons Worcestershire sauce
3 tablespoons hot sauce
2 tablespoons salt
1 tablespoon granulated garlic
4 lbs bone-in chicken pieces
2 tablespoons black pepper
2 tablespoons dried oregano
2 tablespoons granulated garlic
2 tablespoons onion powder
2 tablespoons cayenne pepper
2 teaspoons white pepper
2 teaspoons celery salt
1 cup unbleached all-purpose flour
2 -3 quarts peanut oil or 2 -3 quarts vegetable oil

Steps:

  • For the Brine:.
  • In a large mixing bowl whisk together water, sugar, worcestershire, hot sauce, salt and granulated garlic until sugar and salt dissolve.
  • Add chicken pieces, cover and refrigerate 2-8 hours.
  • For the Spice Blend:.
  • In a small mixing bowl combine the black pepper, oregano, granulated garlic, onion powder, cayenne, white pepper and celery salt.
  • Mix well.
  • Set aside half your spice blend.
  • Add remaining spice blend to flour and mix well.
  • In a deep pot add oil.
  • Heat to 375 degrees.
  • Meanwhile:.
  • Set up a cookie sheet with a rectangular cake rack.
  • Remove chicken from brine, setting each piece on rack.
  • Using half of the reserved spice blend sprinkle both sides of each piece of chicken.
  • Coat in flour mixture-return to rack.
  • Let stand for five minutes.
  • Coat in flour one more time-return to rack.
  • Let stand for an additional five minutes.
  • Watching for boil over add chicken 3 to 4 pieces at a time, cooking breasts with thighs, legs with wings.
  • There should be no more than four pieces of chicken cooking at a time, chicken should be covered with hot oil by the time the fourth piece is added.
  • Cook for 7 minutes, turn.
  • Cook an additional 7 minutes.
  • I use a meat sensor for the larger pieces.
  • Remove cooked chicken to a clean rack, dusting both sides again with the creole spice blend.
  • Repeat cooking process with remaining chicken.
  • Repeat dusting of both sides of cooked chicken when second batch is complete.
  • Note: I have made this recipe three times. The last time I had huge thighs and breasts to cook so I did those two at a time, which made for 3 rounds of frying. I also added 2 minutes to total cooking time. I pull the wings 2-3 minutes before the legs. Expect very brown fried chicked with a nice kick!

CHICKEN CREOLE



Chicken Creole image

Easy and tasty!

Provided by KMSMOKEY

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
1 clove garlic, minced
1 onion, thinly sliced
1 stalk celery, sliced thin
1 green bell pepper, minced
2 (16 ounce) cans diced tomatoes
1 bay leaf
½ teaspoon salt
⅛ teaspoon cayenne pepper
4 skinless, boneless chicken breasts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet, heat the oil over medium heat. Add the garlic, onion, celery and bell pepper. Cook, stirring occasionally, until tender (about 4 minutes). Add the tomatoes, bay leaf, salt and cayenne pepper. Cook this Creole sauce 3 minutes longer, stirring often.
  • Arrange the chicken breasts in an 8 x 11 inch baking dish. Pour the Creole sauce over the chicken.
  • Bake 15 to 20 minutes, until the chicken is tender and white throughout.

Nutrition Facts : Calories 224.8 calories, Carbohydrate 11.8 g, Cholesterol 68.4 mg, Fat 4.9 g, Fiber 2.9 g, Protein 29.7 g, SaturatedFat 0.9 g, Sodium 901.5 mg, Sugar 7.6 g

EASY CREOLE FRIED CHICKEN



Easy Creole Fried Chicken image

Easiest fried chicken recipe on the planet. Requires no marinating and makes no mess. Coat skinned chicken pieces in your favorite Creole seasoning and fry in peanut oil. Bake in oven a short time to ensure chicken is cooked through.

Provided by Corby Strong

Time 1h10m

Yield 6

Number Of Ingredients 4

1 gallon peanut oil, or as needed
1 ½ pounds chicken wings
1 ½ pounds chicken legs
1 tablespoon Creole seasoning (such as Tony Chachere's®), or more to taste

Steps:

  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Preheat the oven to 400 degrees F (200 degrees C).
  • Liberally coat chicken pieces with Creole seasoning.
  • Place 6 to 7 pieces chicken at a time into the hot oil. Cook until skin turns light brown and pieces float, 9 to 12 minutes. Remove from the oven and drain on paper towels before transferring to a baking sheet. Repeat to fry remaining batches.
  • Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Cool for 15 to 20 minutes before serving.

Nutrition Facts : Calories 739.7 calories, Carbohydrate 1.1 g, Cholesterol 99 mg, Fat 68.4 g, Fiber 0.1 g, Protein 30.2 g, SaturatedFat 10.1 g, Sodium 335.7 mg, Sugar 0.5 g

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