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Close-up of a platter of perfectly cooked, glazed chicken wings, garnished with fresh parsley. This is the amazing chicken wings recipe you'll need.

The Only Chicken Wings Recipes Recipe You’ll Need (2025)

This recipe provides a straightforward method for making delicious, flavorful chicken wings at home. It's perfect for gatherings, game days, or any occasion where you want to serve a crowd-pleasing appetizer.
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Prep Time 15 minutes
Cook Time 50 minutes
Resting 10 minutes
Total Time 1 hour 15 minutes
Servings: 4 people
Course: Appetizer, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Wings
  • 1.25 kg Chicken wings cut up (wingettes & drumettes)
For the Creole Seasoning
  • 1.5 tbsp Brown sugar tightly packed
  • 2.5 tsp Paprika regular/sweet
  • 1.5 tsp Salt cooking/kosher
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 0.5 tsp Black pepper
  • 0.5 tsp Dried thyme
  • 0.5 tsp Dried oregano
  • 0.25 tsp Cayenne pepper
For the Garlic Butter
  • 50 g Unsalted butter
  • 2 Garlic cloves crushed
For Garnish (Optional)
  • 2 tbsp Coriander or parsley roughly chopped, or sliced green onion

Equipment

  • Oven
  • baking tray
  • Large bowl
  • small bowl
  • Garlic press

Method
 

  1. Preheat your oven to 200°C/390°F (180°C fan-forced). Line a large baking tray with foil and then baking paper.
  2. In a small bowl, mix the butter and crushed garlic. In a separate small bowl, combine all the Creole seasoning ingredients.
  3. Place the chicken wings in a large bowl. Sprinkle half of the Creole seasoning over the wings and toss to coat. Add the remaining seasoning and toss again until all wings are evenly coated. Pour the garlic butter over the wings and toss to combine.
  4. Spread the seasoned wings in a single layer on the prepared baking tray, ensuring there is some space between them. Place skin-side up.
  5. Bake for 45 to 50 minutes. Baste the wings with the pan juices at the 30-minute and 40-minute marks, and again at the end of the cooking time, until the wings are golden brown.
  6. Remove the tray from the oven. Baste the wings generously one last time. Transfer the wings to a serving plate and pour any remaining pan juices over them.
  7. Garnish with chopped coriander, parsley, or sliced green onion if desired. Serve immediately.

Notes

Serves 4 as a meal or 8-10 as an appetizer. If the tray juices remain watery, you can remove the wings and return the tray with the liquid to the oven to reduce before basting.

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