Creole Wings
  • 1 recipe Creole rub
  • 4 T canola oil
  • 15 to 20 whole chicken wings
  1. place a wire rack on a half sheet pan or cookie tray
  1. rinse chicken wings under cold water
  2. with a sharp knife separate the wings at the joints discarding the wing tips.
  3. lay on the wire rack
  4. place the tray in the refrigerator for 2 hours to allow the skin to dry
    1. Alternatively, if you are short on time, dry the wings thoroughly with a paper towel.  The result is almost as crispy.
  5. in the meantime make the rub
  6. pre-heat the oven to 400
  7. in a large bowl combine 1 T of canola oil and 2 t Creole rub**
  8. place 8 pieces in the bowl and toss to coat
  9. lay coated pieces on a wire rack placed on a sheet pan
  10. repeat steps 8 - 10 for the remaining pieces
  11. put the sheet pan in the oven for 40 minutes
  12. flip the wings
  13. put them back in the oven for 30 to 40 minutes more or until the skin is crispy
  14. sprinkle on some more dry rub if you like or toss in your favorite wing sauce
**this will be mild enough for most everyone and spicy enough to be flavorful.  Add Cayenne as needed to increase the heat to taste or offer the dry rub in a shaker on the side.