Feb 20, 2013 16:25 West Bank Wings West Bank Wings Photo provided by Zatarain'sAsian and spicy Creole flavors combine to give West Bank Wings zing. Zatarain’s Feb. 20, 2013 Comments West Bank Wings Makes 10 appetizer servings. Recipe is from Zatarain’s. 3 lbs. chicken wing pieces 1 tbl. vegetable oil 2 tsps. Zatarain’s Creole Seasoning 1/2 cup pineapple juice 1/4 cup cane syrup or molasses 1/4 cup Creole mustard 1/4 cup sweet chili sauce 1 tbl. minced fresh garlic 3/4 tsp. crushed red pepper 1/2 tsp. ground ginger Chopped fresh cilantro Sesame seeds 1. Preheat oven to 450 degrees. Toss chicken wings with oil and Creole seasoning in large bowl. Arrange wings in single layer on foil-lined large, shallow baking pan. 2. Bake 35 minutes or until wings are cooked through and skin is crisp. 3. Mix remaining ingredients, except cilantro and sesame seeds, in large skillet. Bring to boil on high heat. Reduce heat to low; simmer about 15 minutes or until sauce is reduced by a third and is a syrup consistency. Add wings; toss to coat with sauce. Transfer wings to serving platter. Garnish with cilantro and sesame seeds. Serve immediately.