Crispy Oven-Baked Creole Chicken Wings

These baked chicken wings deliver BIG flavor with minimal effort. They come out golden, crackly, and perfectly seasoned thanks to a simple blend of Creole spices and one little secret ingredient, baking powder. Serve them plain for maximum crisp or toss in your favorite barbecue sauce. Either way, they disappear fast.

Before You Get Started

For the crispiest wings, make sure to pat them super dry before seasoning. Moisture is the enemy of crisp! Using baking powder helps the skin blister and brown beautifully in the oven. A wire rack is helpful, but not required.

What You Need to Make Crispy Creole Chicken Wings

• Chicken wings
• Tony’s Creole seasoning
• Herb and spice blend
• Baking powder
• Barbecue sauce (optional)

How to Make Crispy Creole Chicken Wings

Preheat your oven to 425°F and line a baking sheet with parchment or foil.

Dry the wings very well using paper towels.

Season generously with Creole seasoning and the herb and spice blend.

Add baking powder and toss everything together until the wings are evenly coated.

Arrange the wings on your baking sheet, leaving space between each one so they crisp instead of steam.

Bake for 25 minutes, flip, and bake another 20–25 minutes until the wings are deeply golden and crispy.

Serve plain for extra crunch, or toss in barbecue sauce if you like them saucy.

Frequently Asked Questions

Why use baking powder?

It raises the pH of the chicken skin and helps it brown and crisp. It’s the easiest way to get air-fryer results straight from the oven.

Can I make these in an air fryer?

Yes! Cook at 400°F for about 20–25 minutes, flipping halfway.

Can I prep them ahead?

Pat dry, season, and refrigerate uncovered for up to 12 hours. The dry chill makes them even crispier when baked.

What sauces go well with these?

Barbecue, ranch, honey hot sauce, Creole mustard, garlic butter… anything goes.