Oven CRISPY CREOLE CHICKEN Wings & Thighs
2-1/2 - 3 lbs chicken thighs or other parts (bone-in, skin on)
1 to 2 tsp. Kosher salt………………………1 tsp. smoked paprika
3 tsp. Creole seasoning (i.e. Tony Chachere or Zatarain’s)
Preheat oven to 475 degrees. Line a large baking tray with foil and give it a quick spray with non-stick spray. Then put the chicken pieces on the tray (skin-side up). Sprinkle with salt, paprika and Creole seasoning ~ then flip them over and sprinkle the other side with the seasonings (they should remain skin-side down now).
Bake at 475 for 20 minutes. Then lower the temperature to 400 degrees. Flip the chicken pieces over (so they’re now skin-side up) and bake for another 30-40 minutes ~ until the skin is crispy (the thighs should no longer be pink at the bone ~ the juices will run clear, and a thermometer inserted near the bone should read 165)
Serves 4-8 (depends on how much, and what pieces you use)