Original Creole Seasoning 
Creole Butter & Jalapeno Marinade 
Shrimp Scampi Crostini
It doesn't get more buttery delicious than this recipe by @creoleseoul! Serve up these Shrimp Scampi…
Get Recipe@flychefaldenb takes all of the flavoring of Mexican street corn and turns it into a Creole-style Elote chicken wing with the help of Tony’s Butter & Jalapeño Injectable Marinade.
Ingredients
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Wings:
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4 lbs party wings
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4 oz Tony Chachere’s Butter & Jalapeño Injectable Marinade
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2 tbs olive oil
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2 tsp Tony’s Creole Seasoning
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1 tsp chili powder
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1/2 tsp cumin
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Sauce:
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1/3 cup mayo
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1/3 cup mexican crema
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Juice of 1 lime
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1/3 cup Cotija cheese or feta (crumbled)
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1 tbs Tony’s Pepper Sauce
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1 tsp chili lime seasoning
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2 tbs fresh cilantro (chopped)
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Toppings:
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Cotija cheese (crumbled)
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Freshly chopped cilantro
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1 jalapeño (thinly sliced)
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Tony Chachere’s Creole Seasoning to taste
- Clear
Directions
1. Pour the injectable marinade into a bowl and inject the wings once on both sides with the syringe. Add the wings to a large bowl and pat the skin as dry as possible with a paper towel.
2. Add in olive oil, Tony’s, chili pepper and cumin. Mix with your hands until well coated. Set aside while you get the sauce together.
3. In a small bowl, combine all the sauce ingredients and mix until well blended. Place in the refrigerator until needed.
4. Heat your griddle or grill to 450 degrees. Add about 2 tbs of olive oil to the griddle and place the wings down. Cook for 3-4 minutes on each side or until the internal temperature reads 165 degrees.
5. If using an air fryer, cook for 20 minutes on 400 degrees flipping halfway through.
6. Allow the wings to cool slightly in a large bowl then pour the sauce on top and toss until well coated.
7. Garnish with cotija cheese, fresh cilantro and thinly sliced jalapeños and enjoy!
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Cajun Garlic Tiger Prawns
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