Creole Seasoned Dry Rub Chicken Wings
Crispy, moist Creole Seasoned Dry Rub Chicken Wings - a perfect, light and spicy appetizer for summer.
Servings: 4
Ingredients
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
Instructions
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.
Seasoning Instructions
- 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.
Notes
This recipe divides the dipping sauce into two equal 1/2 cup portions. This is completely optional. By dividing it in half, you can serve the ranch seasoning mix with the carrots and celery sticks, and the Creole ranch seasoning mix with the hot wing. If you want all the dipping sauce to be Creole flavored, you will need to increase the Creole seasoning.