Dreux Boys Chicken Wings

Tools of the Trade

• 1 Sheet pan
• Disposable wire rack
• Oversized Aluminum Foil (18inch heavy duty)
• Nonstick spray 
• Whisk 
• Paper towels 

Ingredients

• 1 stick Sweet Cream Butter  
• 1/2 cup All Purpose Flour 
• 2 TBSP Cornstarch
• 3 TBSP 1940 Dreux Boys Creole Seasoning 
• TSP Kosher Salt
• 3 pounds Chicken Flats & Rounds 
• Non-stick Spray
• 1 Onion 

Directions

Flour Mix 

1. All Purpose Flour 
2. Corn Starch 
3. 1 TBSP Dreux Boys Creole Seasoning in a bowl and whisk.
4. Rinse & dry the wings 
5. Toss the wings in the flour mixture

Bake

1. Heat oven to 250 degrees
2. Cut onion in 4 rounds, use 2 pieces underneath the wire rack.
3. Cover the sheet pan with foil
4. The rack I use are from the dollar store and they sag down to the foil which makes the wings stick to the foil so I created this onion trick to raise it and makes the rack firm. 
5. Spray the racks on the sheet pan with non-stick spray.
6. Mix the wings in the flour, shake off excess, place on the wire rack, one layer, not touching 
7. Ready for the oven
8. 250° for 30 minutes
9. Then 425° for 45 minutes 

Finishing Flavor

Creole Butter

• 1 stick of sweet cream butter melted 
• 2 TBSP of 1940 Dreux Boys Creole seasoning, whisk
• Toss the wings in a large bowl with the Creole butter 
• 2 pinches of kosher salt, toss
• Serve hot

Download the recipe