Creole Wing Pr0n

I was at the St Lawrence Market where I picked up some jumbo fresh wings as well as some Creole seasoning. I rubbed those wings down, tenderly massaging the skin and making sure every inch of that bird was covered.

I had kept the wings whole (drummette, wingette and nub) and roasted them on parchment paper at 400 for about 30 minutes. They came out crispy and juicy.

They were so tender that I cut them up and they just sliced easily. The skin was crispy, but they all did come out oily from the bird naturally so I drained it on some paper towel for good measure.



I also made a sauce on the side: butter, Texas Pete, the Creole seasoning, and some vinegar. I knew the wings would be salty from the rub, and this sauce came out a bit salty, so I added some pepper jelly and bbq sauce to sweeten it up. It was still more savoury but it complimented the wings nicely.

These were a tasty wing. I shared with a few friends and they too enjoyed them. In fact they were gone in a short period of time. 

Simple, but good.