Ingredients (Wings)
- 3/4 cup all-purpose flour
- 2 Tablespoons Creole Seasoning
- 4 lbs chicken wings
- 1/2 cup melted butter
- 1 tablespoon hot sauce
Directions
- Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, and creole Seasoning into a resealable plastic bag, and shake to mix.
- Dry the chicken really well on paper towels. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
- Preheat oven to 400 degrees F
- Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45-60 minutes. Turn the wings over halfway during cooking so they cook evenly.
Sauce Ingredients
- 2 tablespoons soy sauce
- 1/2 cup hoisin or honey hoisin sauce
- 4 tablespoons sweet chili sauce
- 4 teaspoons minced fresh ginger
- 4 cloves minced garlic
- 2 tablespoon rice wine vinegar
- 2 teaspoon Asian chile garlic sauce
- 4 tsps sesame oil
Once the wings are crispy and cooked through, using tongs, dip each wing individually into the sauce and then place on a new parchement line baking sheet, sprinkle with sesame seeds, and return to the oven for 3-5 minutes
