Crispy Oven-Baked Creole Chicken Wings

These crispy Creole 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 these Creole wings plain for maximum crisp or toss them in your favorite barbecue sauce. Either way, they disappear fast.

If you love Cajun wings, these oven-baked Creole chicken wings hit all the same bold, savory notes without a deep fryer. And if you want a more classic seasoning, try my oven-baked wings next.

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, which is why baking powder wings are such a game changer. A wire rack is helpful, but not required.

Why You’ll Love These Creole Wings

• Crispy without frying: Baking powder and a hot oven give you crackly skin with no deep fryer.
• Big Creole flavor: Tony’s Creole seasoning and an herb blend do all the work.
• Just a few ingredients: You only need wings, seasoning, and baking powder.
• Sauce optional: Serve them dry rubbed or tossed in barbecue sauce.

What You Need to Make Crispy Creole Chicken Wings

• Chicken wings: About 12 to 16 wings, patted very dry.
• Tony’s Creole seasoning: Season to taste for that classic Louisiana kick.
• Herb and spice blend: Adds extra depth to the Creole seasoning.
• Baking powder: The secret to crispy skin. Be sure to use baking powder, not baking soda.
• Barbecue sauce (optional): For saucy wings. My homemade barbecue sauce works great here.

Full amounts are in the printable recipe card below.

How to Make Crispy Creole Wings in the Oven

Step 1: Preheat the Oven

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

Step 2: Dry the Wings

Dry the wings very well using paper towels.

Step 3: Season and Add Baking Powder

Season generously with Creole seasoning and the herb and spice blend. Add the baking powder and toss everything together until the wings are evenly coated.

Step 4: Arrange the Wings

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

Step 5: Bake Until Crispy

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

Step 6: Sauce or Serve Plain

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

What to Serve With Creole Wings

• Dipping sauces: Ranch, blue cheese, or Creole mustard.
• Crunchy veggies: Celery and carrot sticks to cool things down.
• Crispy sides: Fried yuca fries are a fun swap for regular fries.
• Game day spread: Pair them with more of my game day recipes.

What People Ask About Creole Wings

Why use baking powder on Creole wings?

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

Can I make these in an air fryer?

Yes! Air fry at 415°F for 16–20 minutes, no flipping needed. Cook on the longer side if you like them extra crispy.

Can I prep them ahead?

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

Are Creole wings the same as Cajun wings?

They’re very close. Creole seasoning leans a little more on herbs alongside the paprika and cayenne, so Creole wings taste like Cajun wings with a slightly rounder flavor.

What sauces go well with these?

Barbecue, ranch, honey hot sauce, Creole mustard, and garlic butter all work. Anything goes!