New Orleans chicken wings

For those who the sound of American-style buffalo chicken wings for game night, try these New Orleans baked chicken wings with a homemade Creole seasoning and garlic lemon mayonnaise for dipping - no need to take your eyes off the game! This recipe comes from Claudio Fabiano.

• serves

  6-8

• prep

  15 minutes

• cook

  30 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

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The Cook Up with Adam Liaw

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Ingredients

• 2 kg chicken wings and drummettes
• 2 tbsp cooking oil
• Roughly chopped flat-leaf parsley, to serve

For the Creole seasoning

• 1½ tbsp sweet paprika
• 1 tbsp garlic powder
• 2 tsp onion powder
• 3 tsp table salt
• 1 tsp bicarb soda
• 2 tsp chicken stock powder
• 2 tsp cayenne chilli powder
• 1 tsp ground black pepper
• 2 tsp white pepper
• 2 tsp dried oregano
• 2 tsp dried thyme

Lemon garlic mayonnaise

• 2 garlic cloves, minced
• 1 cup Japanese mayonnaise
• 2 tbsp fresh lemon juice
• salt and pepper, to taste

Instructions

1. Preheat the oven to 180 ˚C (fan-forced). Line 2 oven trays with baking paper. Combine the ingredients for the Creole seasoning in a jar with a lid and shake well to combine.
2. Place the chicken into a large bowl and sprinkle with 2-3 tbsp of the Creole seasoning. Drizzle with the cooking oil and mix well to coat. Spread out the chicken in a single layer on the prepared trays, ensuring they are not touching, then bake for 15 minutes. Remove from the oven and flip the chicken wings, then bake for a further 15 minutes, or until cooked through and caramelised.
3. While the chicken bakes, combine the ingredients for the lemon garlic mayonnaise in a small bowl, adding enough salt and pepper to your liking. Once the chicken is cooked, remove from the oven and transfer to a serving platter. Pour over any resting juices from the tray over the chicken, then sprinkle with parsley. Serve the lemon garlic mayonnaise on the side.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.