Creole Seasoned Dry Rub Chicken Wings

Recently Ballard had their annual Seafood Fest where I had the most rich and satisfying Creole Dungeness Crab & Shrimp Gumbo ever.

Creole Dry Rub Hot Wings | Inspiration KitchenAnd, 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.

And, since after sharing my 5 Alarm Hot Sauce recipe made for hot wings, I thought – why not create a recipe for a Creole seasoned, Cajun dry-rub hot wing?

You might wonder how I can say this is relatively light, when I’m giving you a recipe for fried wings!

But, go with me on this.

Creole Dry Rub Hot Wings 03 | Inspiration Kitchen copyWings are appetizers.  Meant to be eaten in moderation.  Accompanied with other light and fresh veggies, like celery and carrot sticks.

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!

Enjoy!

Creole Seasoned Dry Rub Chicken Wings
 
Prep time
Cook time
Total time
 
Crispy, moist Creole Seasoned Dry Rub Chicken Wings – a perfect, light and spicy appetizer for summer.
Author:
Recipe type: Main
Serves: 4
Ingredients
Dry Rub Chicken Wings
  • 3 pounds chicken wings (24 pieces)
  • ½ cup distilled white vinegar
  • 2 heaping tablespoons Creole seasoning
Dipping Sauce (see notes)
  • 1 (1-ounce) package dry ranch salad dressing mix
  • ½ cup Canola mayonnaise
  • ½ cup Greek yogurt
  • 1 tablespoon Creole seasoning
Instructions
Dry Rub Chicken Wings Instructions
  1. Preheat oven to 350 degrees. Preheat deep fryer and set aside.
  2. Place chicken in a ziploc bag, add vinegar and seal. Shake to coat.
  3. Remove chicken and place in a new ziploc bag. Add Creole seasoning and shake until all sides are thoroughly coated.
  4. 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.
  5. Bake in oven for 20-30 minutes until nearly done.
  6. 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.
Seasoning Instructions
  1. 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.
  2. Serve dressing(s) on the side with hot wings, and carrot and celery sticks.
Notes
This recipe divides the dipping sauce into two equal ½ cup portions. This is completely optional. By dividing it in half, you can serve the ranch seasoning mix with the carrots and celery sticks, and the Creole ranch seasoning mix with the hot wing. If you want all the dipping sauce to be Creole flavored, you will need to increase the Creole seasoning.

 

 

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