Creole Chicken Wings

Submitted by Ck2plz

"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."

 

• Ready In: 1hr 20mins
• Ingredients: 15
• Serves: 4

ingredients

• 1360.77 g chicken wings, tips removed
• 2 garlic cloves, minced
• 1 small shallot, finely diced
• 9.85 ml dry mustard
• 9.85 ml paprika
• 9.85 ml dried thyme
• 9.85 ml brown sugar
• 9.85 ml cayenne pepper
• 14.79 ml creole seasoning
• 1 lemon, juiced
• 118.29 ml apricot jam or 118.29 ml marmalade
• 14.79 ml Dijon mustard
• 14.79 ml pimiento, diced
• 9.85 ml apple cider vinegar
• 2.46 ml red pepper, crushed

directions

1. Place the chicken wings onto a baking sheet, lined with aluminum foil.
2. 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.
3. 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.
4. 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.

Reviews

[Talal B.]

Excellent recipe! I used this for thighs, which are larger, so I increased the oven temp to 350* and baked them on a suspended rack for approx 45 minutes. I had red beans & rice as the perfect accompaniment. Thank you!

 

[twissis]

Made as written for ZWT-9 as part of a Cajun/Creole & Greek appy-nite, DH & I both enjoyed these tasty wings & the sauce that accompanied them. I used homemade apricot marmalade that was a gift from a friend for the sauce & it was a bit chunky, so it had flavor & texture. I made a 2nd ZWT dipping sauce recipe as a taste test & we liked them equally well. From a cook's view, I'll chg 1 part of the prep. I found the pastry brush process tedious & will just add the wings to the "paste" & mix well to coat them B4 placing them on the baking sheet. A word of advice to chefs who follow me (& I hope there are many), do not skip using the aluminum foil. Thx for sharing this recipe w/us.