Original Creole Seasoning 
30-Minute Chicken Marinade 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeSweet, savory, and sticky perfection! These honey garlic wings by @creoleseoul are loaded with Creole flavor.
Ingredients
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2lbs wing sections
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1 cup Tony Chachere’s Chicken Marinade
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1 tablespoon butter
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1/2 cup honey
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6 garlic cloves, minced
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2 tablespoons soy sauce
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1 teaspoon smoked paprika
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Tony Chachere’s Creole Seasoning, to taste
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1 tablespoon each of cornstarch and water, mixed together
- Clear
Directions
- Preheat oven to 400 degrees.
- Place wings in a bowl and season with Tony’s Chachere’s Creole Seasoning.
- Pour in the chicken marinade and toss wings until fully coated.
- Cover wings or add to a ziplock bag and let marinate for at least 30 minutes.
- Meanwhile, heat butter in a skillet over medium heat.
- Once melted, add in garlic and cook for 1 minute.
- Pour in honey and stir in soy sauce, smoked paprika, and Tony Chachere’s seasoning. Bring up to a boil, stir in cornstarch and water mix, then bring sauce down to a simmer. Turn the heat down to low while the wings finish baking.
- Add the finished wings to a bowl, pour in the sauce, and toss the wings until fully coated.
- Add the wings to a serving platter, and garnish with fresh parsley.
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from our Cajun Country Cookbook
Blue Crab Po’Boy with Creole Aioli
Enjoy bold Louisiana flavor with this Soft-Shell Blue Crab Po’ Boy by @ChefBradleyBayou. Crispy crab, Cajun…
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