And, as much as I’d love to have it again (and dare I say, try to re-create it?) our hot weather doesn’t really motivate me to spend hours in the kitchen re-creating that rich, hearty and comforting dish.
No, I think that’s better left for the colder months. In summer, I prefer to keep things relatively light.
But, go with me on this.
Wings are appetizers. Meant to be eaten in moderation. Accompanied with other light and fresh veggies, like celery and carrot sticks. Lots of those!
A bit of dipping sauce and a few wings, and you’ll find yourself completely full and satisfied.
These wings are first baked, keeping them moist and juicy on the inside; then flash-fried for that extra crispy skin we love so much. With a vinegar splash and a double dose of the Cajun Creole seasoning, they’re a light appetizer you won’t want to miss!
- 3 pounds chicken wings (24 pieces)
- ½ cup distilled white vinegar
- 2 heaping tablespoons Creole seasoning
- 1 (1-ounce) package dry ranch salad dressing mix
- ½ cup Canola mayonnaise
- ½ cup Greek yogurt
- 1 tablespoon Creole seasoning
- 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 ½ 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 Seasoned Dry Rub Chicken Wings
Post updated 12/31/2014 with new pictures and content.