Recipe video above. Why settle for plain wings when you can have bold, spicy, New Orleans sass?! These are a copycat of wings I had at the Adelaide Central Markets from the Vegas Poultry stall that I can't stop thinking about. Tossed in Creole seasoning and garlic butter, then baked until golden, the smell alone will make you drool!Key tip: Don't crowd the pan. Basting the wings with the caramelised Creole-garlic-butter tray juices is what makes these so good! (See Note 3)