Get ready to transform your kitchen into a New Orleans flavor paradise with this mouthwatering Chicken Wings Gumbo Style recipe! Imagine tender, perfectly seasoned chicken wings swimming in a rich, dark roux-based sauce that's bursting with Creole magic. This isn't just another chicken dish - it's a culinary journey that will transport your taste buds straight to the heart of Louisiana, delivering bold flavors, incredible depth, and a touch of spicy excitement in every single bite.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Creole
Serves: 4 servings
Ingredients
- 2 lbs chicken wings
- 1 cup okra, sliced
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 can diced tomatoes
- 2 cups chicken broth
- 2 tbsp Cajun seasoning
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
Instructions
- Prepare all ingredients by chopping vegetables and measuring out spices and liquids.
- In a large heavy-bottomed pot or Dutch oven, heat oil over medium-high heat. Season chicken wings with Cajun seasoning, salt, and pepper.
- Brown chicken wings in the pot, cooking for about 3-4 minutes on each side until they develop a golden-brown color. Remove wings and set aside.
- In the same pot, create a dark roux by adding flour and stirring constantly until it turns a deep brown color, being careful not to burn.
- Add chopped onions, bell peppers, and celery to the roux. Sauté for 5-6 minutes until vegetables are soft and fragrant.
- Stir in minced garlic and cook for an additional 1-2 minutes.
- Pour in diced tomatoes, chicken broth, and Worcestershire sauce. Stir to combine and deglaze the pot.
- Return chicken wings to the pot, add sliced okra, and reduce heat to low.
- Cover and simmer for 30-35 minutes, stirring occasionally, until chicken is fully cooked and tender.
- Taste and adjust seasoning with additional salt, pepper, or Cajun seasoning as needed.
- Serve hot over steamed rice, garnished with fresh chopped parsley if desired.
Tips
- Roux is the Soul: Take your time creating the dark roux - it's the foundation of authentic Creole flavor. Stir constantly and watch carefully to achieve a deep brown color without burning.
- Spice Management: Adjust Cajun seasoning to your heat preference. Start conservatively and add more if needed.
- Vegetable Prep Matters: Chop vegetables uniformly to ensure even cooking and consistent flavor distribution.
- Low and Slow is the Way: Simmer the dish gently to allow flavors to meld and chicken to become incredibly tender.
- Rice Pairing: Serve over steamed white rice to soak up the delicious sauce.
- Make Ahead Friendly: This dish often tastes even better the next day, so don't hesitate to prepare in advance.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 12g
Protein: 28g
Fat: 24g
Saturated Fat: 7g
Cholesterol: 110mg
