Chicken Wing Seafood

In a large stockpot, add water, quartered onion, 2 halved lemons (squeezing the juice in), seafood boil seasoning packet, Old Bay seasoning, and creole seasoning. Bring to a rolling boil.

While the water heats, season the chicken wings in a large bowl. Toss with olive oil, garlic powder, onion powder, smoked paprika, seasoning salt, and corn starch until evenly coated.

Heat vegetable oil in a large, heavy-bottomed skillet or pot to 350°F (175°C). Carefully add the chicken wings in batches and fry for about 15 minutes, or until golden brown, crispy, and cooked through. Remove to a wire rack to drain.

Once the pot of water is boiling, add the potatoes and corn. Cook until the potatoes are tender. Add the eggs during the last 10-12 minutes of cooking time.

While the other components cook, sear the sliced sausage in a separate pan until browned. Set aside.

To make the butter sauce, melt the butter in a large skillet over medium heat. Add the sliced onion and sauté until softened.

Stir in the hot sauce and the juice of one large lemon. Simmer for a minute to combine the flavors.

Drain the cooked potatoes, corn, and eggs. Place them in a large foil pan or serving platter. Add the seared sausage and the fried chicken wings.

Pour the prepared butter sauce all over the ingredients in the pan. Toss gently to coat everything. Garnish with fresh lemon wedges and serve immediately.