Chicken Wing Boil

Seafood boil energy without the seafood. Big pan, big flavor, built to feed a crowd.

• Serves: 6 to 8
• Prep time: 15 minutes
• Cook time: 70 to 75 minutes
• Total time: 85 to 90 minutes
• Equipment: Deep disposable foil pan, heavy duty foil

Ingredients

Protein

• 4 to 5 lbs chicken wings flats and drums
• 12 to 14 oz andouille sausage sliced or 12 to 14 oz smoked sausage sliced

Boil Fixings

• 4 to 5 ears corn cut into thirds
• 1.5 lbs baby potatoes halved
• 4 to 5 whole eggs
• 10 to 12 cloves garlic smashed
• 1 lemon juiced plus lemon slices for garnish
• Fresh parsley for garnish

Garlic Butter Base for the Fixings

• 2 sticks unsalted butter melted
• 2 to 3 tbsp Uncle Dibbz Straight Drop Seafood Boil
• 1 tbsp paprika
• 1 to 1.25 cups chicken broth

Garlic Butter for the Wings

• 1 stick unsalted butter melted
• 2 to 3 tbsp Uncle Dibbz Delta Dust Blackened Seasoning

Instructions

1. Preheat and build the pan. Preheat oven to 400°F. Add baby potatoes, corn, eggs, sliced andouille or smoked sausage, and smashed garlic to a deep disposable foil pan.
2. Drizzle the Straight Drop garlic butter. In a bowl, mix 2 sticks melted butter with Straight Drop Seafood Boil and paprika. Drizzle it all over the fixings, then toss until everything looks glossy and coated.
3. Add the broth the right way. Pour chicken broth down the side of the pan so it settles at the bottom without washing off the seasoning.
4. Coat the wings in Delta Dust garlic butter. In a separate bowl, mix 1 stick melted butter with Delta Dust. Add the wings and use your hands to coat them fully until they look vibrant and slick.
5. Assemble and seal. Lay the seasoned wings directly on top of the fixings. Do not mix. Cover the pan tightly with heavy duty foil to trap steam.
6. Bake covered. Bake covered for 50 minutes. This steams the wings and braises the fixings in garlic butter.
7. Finish uncovered. Remove foil and increase oven temperature to 425°F. Bake uncovered 20 to 25 minutes until wings tighten up and the butter is bubbling. Optional: Baste the wings once with the pan butter halfway through for extra shine.
8. Finish and serve. Squeeze in fresh lemon juice if you want it brighter, then top with parsley and lemon slices. Serve straight from the pan.

Notes

• Want it saucier: Add an extra 1/4 cup broth before baking.
• Scaling up: Double everything and split into two foil pans for a bigger crowd.