This week's wings are, once again, baked at two different temperatures. Once, at a lower temperature to allow the fat to render down. Then, they are baked for a second time at a higher temperature to allow them to brown and crisp.
Remember to use the low-sodium or reduced salt version of your Creole seasoning. Otherwise, you may find the wings to be too salty.
2 lbs. chicken wings, separated and tips removed
Your favorite brand of reduced salt Creole seasoning
Preheat oven to 250 degrees F. Spray a rimmed baking sheet with non-stick spray.
Place wings in a large bowl and sprinkle liberally with Creole seasoning. Toss to coat and place on the baking sheet in single layer.
Bake for 20 - 25 minutes. Rotate baking sheet and increase heat to 375 degrees F. Bake for an additional 18 - 20 minutes or until wings have an internal temperature of 165 degrees F.
Serve with remoulade sauce.
Don't neglect to make the remoulade sauce. It's very simple to mix together while the wings are baking. And the sauce adds so much to the wings! You don't want to miss out. This version is from John Besh, one of New Orlean's favorite chefs.
1 cup mayonnaise (I use Duke's)
1/4 cup Zatarain's Creole mustard
2 T. prepared horseradish
2 T. chopped fresh parsley
1 shallot, minced
1 clove garlic, minced
1 T. white wine vinegar
1 t. fresh lemon juice
1 t. hot sauce
1/2 t. sweet paprika
1/4 t. cayenne
1/4 t. granulated garlic
salt to taste
Combine all ingredients in a large bowl and stir well, then add salt. Transfer the sauce to a container with a cover and refrigerate until ready to serve.