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This recipe is my own crazy concoction.  I love Buffalo Wings, and I love New Orleans BBQ Shrimp.  One day while eating BBQ Shrimp the idea popped into my head–why not serve chicken wings in the same sauce?

BTW, if you know New Orleans BBQ Shrimp you know there’s no BBQ grill involved.  They’re made in a skillet.


Makes enough for 3 pounds of wings

3 pounds fried chicken wings or boneless chicken tenders
Cracked black pepper
2 tablespoons olive oil
1/4 cup chopped onions
2 tablespoons minced garlic
3 bay leaves
3 lemons, peeled and sectioned
2 cups water
1/2 cup Worcestershire sauce
1/4 cup dry white wine
1/4 teaspoon salt
2 cups heavy cream
2 tablespoons butter
1 tablespoon chopped chives
2 tablespoons Creole Seasoning
1 tablespoon Tobasco or other Lousiana-style hot sauce to taste


Never admit it to your guests, but if you’re in a hurry and want to maximize convenience, get frozen chicken wings already fried.  Defrost before you use them in this recipe.

Take your fried chicken wings and sprinkle with 1 tablespoon of the Creole Seasoning and a healthy hit of fresh cracked pepper.  Toss them so they get coated.

Heat 1 Tbsp of oil in a large pot over high heat.  Once the oil is hot, and the onions and garlic.  Saute for 1 minute.

Add 1 Tbsp creole seasoning, bay leaves, lemons, water, Worcestershire sauce, hot sauce, wine, salt, and black pepper.  Stir it well to combine and bring it to a boil.

Reduce the heat and simmer for 30 minutes. Taste and add, salt and hot sauce to taste.  Add the cream and combine further.

Add your chicken wings and thoroughly toss them in the sauce so they are well coated.

I like to transfer all this to a Crock Pot to keep it warm for serving.