Description
This flavorful Chicken Wing Boil recipe combines tender, crispy fried chicken wings with a savory seafood boil-style medley of corn, sausage, and red potatoes, all tossed in a rich, buttery, and spicy sauce perfect for a crowd-pleasing feast.
Ingredients
Scale
Boil Ingredients
- 6 corn on the cob
- 1 lb sausage
- 1 lb red potatoes
- 1/2 cup crab/seafood boil seasoning
- 1/3 cup lemon pepper seasoning
- 1/2 stick butter
Chicken Wings
- 4 lb chicken wings (cut into flats and drumsticks)
- 2 tbsp cajun seasoning
- 2 tbsp onion powder
- 2 tbsp garlic powder
- 2 tbsp paprika
- 1/2 cup corn starch
- 3 cups vegetable oil (for frying)
Butter Sauce
- 2 sticks butter (1 cup)
- 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 Preparation: Fill an 8 or 12-quart pot halfway with water and bring it to a rolling boil. Once boiling, add 1/2 stick of butter, 1/2 cup of crab/seafood boil seasoning, and 1/3 cup of lemon pepper seasoning to the water.
- Cook Vegetables and Sausage: Cut the sausage into small pieces. Add corn on the cob, sausage pieces, and red potatoes to the boiling water. Cook for 18-20 minutes, or until the potatoes are tender when pierced with a fork.
- Prepare Chicken Wings: Cut whole chicken wings into flats and drumsticks. In a large bowl, season the wings evenly with garlic powder, onion powder, paprika, and Cajun seasoning, ensuring thorough coating.
- Coat Wings with Corn Starch: Add corn starch to the seasoned wings and toss until each piece is fully coated, which helps achieve a crispy texture when frying.
- Heat Oil for Frying: Heat 3 cups of vegetable oil in a deep fryer or large pot to 350°F (175°C), ensuring it is hot enough for frying.
- Fry Wings: Fry the wings in batches of 7-8 at a time for 5-7 minutes or until fully cooked and golden brown. Remove and place on a baking rack to drain excess oil.
- Prepare Butter Sauce: In a pot, melt 2 sticks of butter with minced garlic, paprika, crab/seafood boil seasoning, lemon pepper seasoning, garlic powder, onion powder, chili powder, and 5-6 dashes of hot sauce. Stir well until all ingredients are combined and the butter is fully melted.
- Combine and Serve: Once the corn, sausage, and potatoes are cooked, drain and transfer them to a sheet pan. Add the crispy chicken wings to the pan as well. Pour the prepared buttery sauce over all components, toss gently to coat, and serve immediately. ENJOY!
Notes
- Ensure oil temperature is maintained at 350°F for perfect crispy wings.
- Do not overcrowd the frying pot to avoid lowering the oil temperature.
- Drain fried wings on a rack rather than paper towels to keep them crispy.
- Adjust the amount of hot sauce in the butter sauce to suit your heat preference.
- Use a large enough pot to comfortably boil the vegetables and sausage without crowding.
- This dish is best served fresh for optimal flavor and texture.
