Description
Spicy Louisiana-style chicken wing boil celebrates Southern coastal flavors with bold Cajun seasonings. Zesty, tender wings deliver a mouthwatering experience that brings family and friends together around a delicious shared meal.
Ingredients
Scale
Proteins:
- 4 lb (1.8 kg) chicken wings (cut into flats and drumsticks)
- 1 lb (0.45 kg) sausage (sliced into pieces)
Vegetables and Starches:
- 6 corn on the cob (halved)
- 1 lb (0.45 kg) red potatoes (whole or halved)
- 2 tbsp (30 ml) onion powder
- 2 tbsp (30 ml) garlic powder
- 1/2 cup (60 g) cornstarch
Seasonings and Sauces:
- 1/2 cup (120 ml) crab/seafood boil seasoning
- 1/3 cup (80 ml) lemon pepper seasoning
- 2 tbsp (30 ml) Cajun seasoning
- 2 tbsp (30 ml) paprika
- 3 cups (720 ml) vegetable oil (for frying)
- 1/2 stick (56 g) butter
Butter Sauce:
- 2 sticks (224 g) butter
- 3 tbsp (45 ml) minced garlic
- 2 tbsp (30 ml) onion powder
- 2 tbsp (30 ml) garlic powder
- 2 tbsp (30 ml) crab/seafood boil seasoning
- 2 tbsp (30 ml) paprika
- 2 tbsp (30 ml) chili powder
- 2 tbsp (30 ml) lemon pepper seasoning
- 56 dashes hot sauce
Instructions
- Prepare the Boiling Base by filling a large pot halfway with water, bringing it to a rolling boil. Infuse the liquid with butter, crab/seafood boil seasoning, and lemon pepper seasoning to create a flavorful foundation.
- Add sausage, corn, and potatoes to the seasoned water. Simmer for 18-20 minutes until potatoes reach a tender consistency when pierced with a fork.
- Season chicken wings thoroughly with garlic powder, onion powder, paprika, and Cajun seasoning. Generously coat the wings in cornstarch, ensuring an even, light dusting.
- Heat vegetable oil to 350°F in a deep fryer or heavy-bottomed pot. Carefully fry wings in small batches (7-8 wings) for 5-7 minutes until they achieve a golden-brown exterior and are completely cooked through.
- Create a rich butter sauce by melting butter over low heat. Incorporate minced garlic, paprika, crab/seafood boil seasoning, lemon pepper seasoning, garlic powder, onion powder, chili powder, and hot sauce. Whisk until ingredients meld together seamlessly.
- Transfer the boiled sausage, corn, and potatoes to a large sheet pan. Arrange the crispy fried chicken wings alongside the other ingredients.
- Drizzle the aromatic butter sauce over the entire dish, gently tossing to ensure every morsel is evenly coated with the spicy, flavorful mixture.
- Plate immediately while hot, optionally sprinkling additional seasoning for an extra flavor boost. Serve as a communal, finger-licking feast perfect for gatherings.
Notes
- Ensure wings are completely dry before coating with cornstarch to achieve maximum crispiness and prevent oil splattering during frying.
- Adjust seasoning intensity by reducing or increasing spice blends based on personal heat tolerance and flavor preferences.
- Use a meat thermometer to check chicken internal temperature reaches 165°F for safe consumption, preventing undercooked meat.
- Consider gluten-free alternatives like arrowroot powder instead of cornstarch for those with wheat sensitivities.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 759 kcal
- Sugar: 1 g
- Sodium: 715 mg
- Fat: 62 g
- Saturated Fat: 18 g
- Unsaturated Fat: 40 g
- Trans Fat: 0.5 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 150 mg