Roasted Garlic & Herb Marinade 
Original Creole Seasoning 
Tony’s Adobo Pork Spare Ribs
These Adobo Pork Spare Ribs by @CreoleSeoul bring bold, savory flavor to your table. Slow-simmered until…
Get RecipeCrispy, juicy, and full of bold flavor, these Fried Garlic Butter Wings by @CreoleSeoul are a must-try. Injected with Tony Chachere’s Garlic & Herb Injectable Marinade, and tossed in a rich garlic butter sauce for a savory, unforgettable bite. Serve them up for game day or your next weekend hangout for an easy wing recipe that is sure to impress.
Ingredients
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1 lb whole chicken wings
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Tony Chachere’s Roasted Garlic & Herb Injectable Marinade
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1 stick salted butter
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1/4 cup minced garlic
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1/4 cup chopped parsley
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1 tablespoon parsley
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1 tablespoon red chili flakes
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1 tablespoon baking powder
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1 tablespoon cornstarch
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Tony Chachere’s Original Creole Seasoning, to taste
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canola or peanut oil, for frying
- Clear
Directions
- Add whole wings to a large bowl and pat dry with paper towels.
- Pour marinade into a small bowl. Use the syringe to extract a small amount of the marinade and inject it into the drum and flat of each wing. Cover bowl and place in fridge for at least 30 minutes.
- After marinating, season wings with the Creole seasoning, and use your hands to rub it into the skin until fully coated.
- Sprinkle cornstarch and baking powder over the wings and toss until fully coated.
- Heat cooking oil to 325ºF. Once it’s at temperature, gently drop wings into the fryer for 5-7 minutes until cooked through. Remove from the fryer and set aside. Increase the heat to 375ºF.
- While oil is heating, melt the stick of butter in the microwave until melted. Stir in minced garlic, parsley, and red chili flakes. Set garlic butter sauce aside.
- Once oil is heated to 375ºF, return wings to the fryer to flash fry for 1-2 minutes until browned and crisp.
- Remove wings from the fryer and place into a large bowl. Pour garlic butter sauce over the wings and toss the bowl until the wings are coated in the sauce.
- Place wings on a serving platter and baste the wings with the remaining sauce from the bowl.
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