Spicy, delicious, juicy Creole Seasoned Dry Rub Chicken Wings perfect for sharing! Great for a party or when you’re craving wings!
Recently Ballard had their annual Seafood Fest where I had the most rich and satisfying Creole Dungeness Crab & Shrimp Gumbo ever.
And, as much as I’d love to have it again (and dare I say, try to re-create it?) our hot weather doesn’t really motivate me to spend hours in the kitchen re-creating that rich, hearty and comforting dish.
No, I think that’s better left for the colder months. In summer, I prefer to keep things relatively light.
And, since after sharing my 5 Alarm Hot Sauce recipe made for hot wings, I thought – why not create a recipe for a Creole Seasoning, Cajun dry-rub hot wing?
You might wonder how I can say this is relatively light, when I’m giving you a recipe for fried wings!
But, go with me on this. 🙂
Wings are appetizers. Meant to be eaten in moderation. Accompanied with other light and fresh veggies, like celery and carrot sticks. Lots of those!
A bit of dipping sauce and a few wings, and you’ll find yourself completely full and satisfied.
These wings are first baked, keeping them moist and juicy on the inside; then flash-fried for that extra crispy skin we love so much. If you don’t have a fryer then I would recommend looking at https://atleastwefried.com/best-small-deep-fryer/ because a deep fryer is a great addition to any kitchen. These chicken wings, with a vinegar splash and a double dose of the Cajun Creole seasoning, are a light appetizer you won’t want to miss!
Creole Seasoned Dry Rub Chicken Wings
Dry Rub Chicken Wings
- 3 pounds chicken wings 24 pieces
- 1/2 cup distilled white vinegar
- 2 heaping tablespoons Creole seasoning
Dipping Sauce (see notes)
- 1 1-ounce package dry ranch salad dressing mix
- 1/2 cup Canola mayonnaise
- 1/2 cup Greek yogurt
- 1 tablespoon Creole seasoning
Dry Rub Chicken Wings Instructions
- Preheat oven to 350 degrees. Preheat deep fryer and set aside.
- Place chicken in a ziploc bag, add vinegar and seal. Shake to coat.
- Remove chicken and place in a new ziploc bag. Add Creole seasoning and shake until all sides are thoroughly coated.
- Evenly place seasoned chicken on a parchment lined cookie sheet; ensuring the pieces do not overlap. Sprinkle with more Creole in places where seasoning did not stick.
- Bake in oven for 20-30 minutes until nearly done.
- Remove from oven and carefully place in the basket of a deep fryer. Fry for 2-3 minutes until wings are crisp. Lift basket and let wings drain. Move wings to a paper towel covered dish.
- Combine dry ranch salad dressing mix with mayonnaise and yogurt. Divide into two 1/2 cup portions and add 1 tablespoon creole seasoning to one portion.
- Serve dressing(s) on the side with hot wings, and carrot and celery sticks.
Creole Seasoned Dry Rub Chicken Wings
Post updated 12/31/2014 with new pictures and content.
Patricia @ Grab a Plate says
This seasoning sounds sooo good! (and I love to visit & hang out in Ballard!)
Thanks Patricia! We love Creole anything, so these were a no-brainer for us! Happy New Year!
Anna | ANNAdventure says
YUM!!!! They look so crispy, delicious and mouth watering 🙂
Thank you Anna! We love crispy wings, so we make them that way every single time! I hope you have a great NYE and a Happy New Year!
Melissa Falk says
Love me some creole and chicken wings. Thanks for this recipe. Your photos are beautiful.
Thank you Melissa! I love chicken wings too, and the spicier the better!
Anna @ Crunchy Creamy Sweet says
My Hubby is very picky about wings but I know he would love these! The dipping sauce sounds fabulous!
Thanks Anna! I don’t blame him – I like mine crispy or not at all! 🙂
I wasn’t able to download the Creole seasoning recipe. Do you mind sharing with me? Thanks.
Just fixed the post Karen! It should work now.
I have a weakness for chicken wings and these look so lip-smacking good! I have to try these!
Me too Tanya! I love wings! So glad to have a fellow wing-lover visit.
Jackie @Kitchen Gadget Reviews says
You had me at creole and dry rub. I’m for sure going to give this recipe a try.
Thanks Jackie. I hope you enjoy it!