These Creole Chicken Wings are coated in a bold spice paste featuring garlic, paprika, cayenne, thyme, and lemon juice, then roasted until crispy and deeply flavorful. Served with a sweet and tangy Peach Mustard Sauce, they deliver the perfect balance of Southern sweetness and Louisiana-inspired heat.
Flavor Profile
Spicy, tangy, smoky, sweet, savory
Equipment Needed
Ingredients
For the Wings
3 pounds chicken wings, separated
4 garlic cloves, minced
2 teaspoons dry mustard
2 teaspoons paprika
1 teaspoon dried thyme
1 teaspoon granulated sugar
1 teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon black pepper
¼ cup lemon juice
For the Peach Mustard Sauce
½ cup peach jam
1 tablespoon Dijon mustard
2 teaspoons diced pimiento
1 teaspoon apple cider vinegar
Instructions
- Preheat the oven to 475°F (246°C).
- Line baking sheets with aluminum foil and lightly coat with nonstick cooking spray.
- In a small bowl, combine the garlic, dry mustard, paprika, thyme, sugar, cayenne pepper, salt, and black pepper.
- Stir in the lemon juice to create a thick paste.
- Using a pastry brush, coat the wings evenly with the spice paste.
- Arrange the wings on the prepared baking sheets with the meaty side facing down.
- Allow the wings to stand at room temperature for 30 minutes.
- Bake for 15 minutes.
- Turn the wings over and continue baking for 15 to 20 minutes, or until browned, crispy, and cooked through to an internal temperature of 165°F (74°C).
- While the wings bake, prepare the sauce.
- In a small saucepan over low heat, melt the peach jam.
- Stir in the Dijon mustard, diced pimiento, and apple cider vinegar.
- Cook for 2 to 3 minutes, stirring occasionally.
- Remove from heat and transfer to a serving bowl.
- Serve the wings hot with the Peach Mustard Sauce on the side for dipping.
Recipe Notes
Heat Adjustment Suggestions
Increase the cayenne pepper to 2 teaspoons for extra heat.
Add a dash of hot sauce to the Peach Mustard Sauce for a spicy-sweet variation.
Reduce the cayenne pepper by half for a milder flavor.
Make-Ahead Tips
The spice paste can be prepared up to 2 days ahead.
Coat the wings and refrigerate overnight for deeper flavor.
The dipping sauce can be prepared 3 days in advance and refrigerated.
Serving Suggestions
Serve with coleslaw, cornbread, roasted vegetables, or Cajun rice.
Garnish with chopped parsley or green onions.
Excellent as an appetizer, game-day dish, or Southern-inspired entrée.
CREOLE CHICKEN WINGS WITH PEACH MUSTARD SAUCE (Sweet Southern Heat Meets Creole Spice)
Ingredients
Equipment
Method
- Preheat the oven to 475°F (246°C).
- Line baking sheets with aluminum foil and lightly coat with nonstick cooking spray.
- In a small bowl, combine the garlic, dry mustard, paprika, thyme, sugar, cayenne pepper, salt, and black pepper.
- Stir in the lemon juice to create a thick paste.
- Using a pastry brush, coat the wings evenly with the spice paste.
- Arrange the wings on the prepared baking sheets with the meaty side facing down.
- Allow the wings to stand at room temperature for 30 minutes.
- Bake for 15 minutes.
- Turn the wings over and continue baking for 15 to 20 minutes, or until browned, crispy, and cooked through to an internal temperature of 165°F (74°C).
- While the wings bake, prepare the sauce.
- In a small saucepan over low heat, melt the peach jam.
- Stir in the Dijon mustard, diced pimiento, and apple cider vinegar.
- Cook for 2 to 3 minutes, stirring occasionally.
- Remove from heat and transfer to a serving bowl.
- Serve the wings hot with the Peach Mustard Sauce on the side for dipping.
Nutrition
Notes
Add a dash of hot sauce to the Peach Mustard Sauce for a spicy-sweet variation.
Reduce the cayenne pepper by half for a milder flavor. Make-Ahead Tips The spice paste can be prepared up to 2 days ahead.
Coat the wings and refrigerate overnight for deeper flavor.
The dipping sauce can be prepared 3 days in advance and refrigerated. Serving Suggestions Serve with coleslaw, cornbread, roasted vegetables, or Cajun rice.
Garnish with chopped parsley or green onions.
Excellent as an appetizer, game-day dish, or Southern-inspired entrée.
Tried this recipe?
Let us know how it was!Inspired By
Inspired by Louisiana Creole cooking, where bold spices, citrus, and sweet fruit preserves are often paired to create vibrant layers of flavor.
Source: Southern Living
Nutrition Information
Estimated per serving (based on 8 appetizer servings)
Calories: 295
Protein: 22 g
Carbohydrates: 10 g
Fat: 18 g
Saturated Fat: 5 g
Cholesterol: 95 mg
Sodium: 340 mg
Fiber: 1 g
Sugar: 8 g
Prep Time: 20 minutes
Marinate Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 25 minutes
Yield: 4 main-course servings or 8 appetizer servings
Difficulty: Easy
