Creole Honey Chicken Wings

Ingredients

For the Chicken Wings:

• 12 chicken wings
• Lemon and vinegar, for washing
• 2 tablespoons olive oil
• 2 tablespoons green seasoning (homemade or store-bought, see note below)
• 1 tablespoon Garlic of Eden seasoning (or garlic powder)
• 1 teaspoon garlic granules
• ½ teaspoon kosher salt
• ½ teaspoon liquid brown seasoning (optional, like Kitchen Bouquet or Gravy Master)
• 2 tablespoons Creole Carnival Kick seasoning (or your favorite Creole/Cajun blend)

For the Honey Creole Glaze:

• 3-4 tablespoons unsalted butter
• 4 garlic cloves, minced
• 2 green chillies, finely chopped (jalapeño or serrano work great)
• 1 sprig fresh thyme
• Juice of ½ lemon (about 1 tablespoon)
• ⅓ cup honey
• 1½ teaspoons Creole Kick Carnival seasoning (or Creole/Cajun blend)
• ½ teaspoon kosher salt, or to taste

For Garnish:

• Fresh cilantro, chopped

Instructions

1. Clean the Chicken
Wash the chicken wings in a mixture of lemon juice and vinegar to remove any impurities. Rinse well under cold water and pat completely dry with paper towels. This step helps ensure crispy skin!

2. Marinate the Wings
In a large bowl, combine the chicken wings with olive oil, green seasoning, Garlic of Eden seasoning, garlic granules, salt, liquid brown seasoning (if using), and Creole Carnival Kick seasoning. Toss everything together until the wings are well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours for even deeper flavor.

3. Make the Honey Creole Glaze
While the chicken marinates, prepare the glaze. In a medium saucepan over medium heat, melt the butter. Add the minced garlic, chopped green chillies, and fresh thyme. Sauté for about 1 minute until fragrant, being careful not to burn the garlic. Add the lemon juice, honey, Creole seasoning, and salt. Stir everything together and let it simmer for 2-3 minutes until the glaze thickens slightly and becomes glossy. Remove from heat and divide the glaze into two separate bowls, one for basting during cooking and one for serving. Set aside.

4. Preheat Grill and Oven
Preheat your outdoor grill or grill pan to medium-high heat. Also preheat your oven to 350°F (175°C) and place a wire rack on a baking sheet lined with foil for easy cleanup.

5. Grill the Wings
Remove the wings from the marinade and place them on the preheated grill. Grill for about 2 minutes per side to get those beautiful grill marks and add a smoky flavor. The wings don't need to be fully cooked at this point, just nicely charred on the outside.

6. First Bake
Transfer the grilled wings to the wire rack on your prepared baking sheet. Bake in the preheated oven for 20 minutes.

7. First Glaze
Remove the wings from the oven and brush them generously with the first bowl of Honey Creole Glaze. Flip each wing and glaze the other side as well. Return to the oven and bake for another 15 minutes.

8. Final Glaze and Broil
Remove the wings again and give them another coat of glaze from the first bowl. Turn your oven to broil on high. Return the wings to the oven and broil for 2 minutes, watching closely to prevent burning. You want that sticky, caramelized finish where the glaze gets bubbly and golden.

9. Final Touch
Remove the wings from the oven and brush them one more time with any remaining glaze from the first bowl. Transfer to a serving platter, garnish with fresh chopped cilantro, and serve immediately with the second bowl of glaze on the side for dipping.

Homemade Green Seasoning (Optional)

If you want to make your own green seasoning, here's the recipe:

Ingredients:

• ½ bunch fresh cilantro
• 6-7 green onions
• 4 tablespoons olive oil
• 6-8 garlic cloves
• ½ bunch fresh parsley
• 1 jalapeño pepper

Instructions: Combine all ingredients in a blender and blend until you have a smooth, vibrant green paste. Use 2 tablespoons for this recipe and store the rest in an airtight container in the refrigerator for up to 1 week, or freeze in ice cube trays for longer storage.