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Chicken Wing Boil

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All the flavors of a classic seafood boil, but with crispy chicken wings! Juicy sausage, tender corn, creamy potatoes, and crispy wings are tossed in a spicy, buttery sauce for the ultimate comfort meal. Perfect for gatherings or a flavorful dinner.

Ingredients

Scale
  1. Main Ingredients:
    • 4 lb chicken wings (cut into flats and drumsticks)
    • 1/2 cup crab/seafood boil seasoning
    • 1/3 cup lemon pepper seasoning
    • 3 cups vegetable oil (for frying)
    • 2 tbsp Cajun seasoning
    • 2 tbsp onion powder
    • 2 tbsp garlic powder
    • 2 tbsp paprika
    • 1/2 cup cornstarch
    • 6 corn on the cob (halved)
    • 1 lb sausage (sliced into pieces)
    • 1 lb red potatoes (whole or halved)
    • 1/2 stick butter

    Butter Sauce:

    • 2 sticks butter
    • 3 tbsp minced garlic
    • 2 tbsp onion powder
    • 2 tbsp garlic powder
    • 2 tbsp crab/seafood boil seasoning
    • 2 tbsp paprika
    • 2 tbsp chili powder
    • 2 tbsp lemon pepper seasoning
    • 5–6 dashes hot sauce

Instructions

  • Boil the Base:
    • Fill a large pot halfway with water. Bring to a boil and add 1/2 stick butter, 1/2 cup crab/seafood boil seasoning, and 1/3 cup lemon pepper seasoning.
    • Add sausage, corn, and potatoes to the pot. Cook for 18–20 minutes, or until potatoes are fork-tender.
  • Prepare the Chicken Wings:
    • Season chicken wings with garlic powder, onion powder, paprika, and Cajun seasoning. Coat evenly in cornstarch.
  • Fry the Wings:
    • Heat vegetable oil to 350°F. Fry wings in batches of 7–8 at a time for 5–7 minutes, or until golden brown and cooked through. Drain on a baking rack.
  • Make the Butter Sauce:
    • In a pot, melt 2 sticks of butter over low heat. Add minced garlic, paprika, crab/seafood boil seasoning, lemon pepper seasoning, garlic powder, onion powder, chili powder, and hot sauce. Stir until well combined.
  • Assemble the Dish:
    • Remove sausage, corn, and potatoes from the boiling water. Arrange on a sheet pan with the fried chicken wings.
    • Pour the butter sauce over everything. Toss gently to coat evenly.
  • Serve and Enjoy:
    • Serve warm, garnished with additional seasoning if desired. Enjoy this bold and spicy feast!

Notes

  • For extra crispiness, double-fry the wings for 2–3 minutes after the initial frying.
  • Add shrimp or crab to the boil for a surf-and-turf twist.
  • Serve with crusty bread to soak up the buttery sauce.

Nutrition

Find it online: https://grandmarecipesflash.com/chicken-wing-boil/