Chicken Wing Seafood
Chicken Wing Seafood is a budget-friendly twist on classic seafood boils, replacing costly shellfish with crispy fried chicken wings tossed in a rich, spicy butter sauce seasoned with Old Bay and Creole spices.
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Chicken Wing Seafood is a budget-friendly twist on classic seafood boils, replacing costly shellfish with crispy fried chicken wings tossed in a rich, spicy butter sauce seasoned with Old Bay and Creole spices.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
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.
Store cooled wings in an airtight container up to 3 days; reheat gently in a skillet with a splash of water or butter sauce over medium heat until warmed through.
deep fryer or heavy-bottomed pot (for frying wings) · instant-read thermometer (to verify wing doneness at 165°F)
Yes. Drumsticks and thighs work well; adjust frying time to ensure they're cooked through, about 12-15 minutes depending on size.
Pat wings dry, season with garlic and onion powder, then shallow fry or deep fry in olive oil at 350°F until golden brown, about 10-12 minutes per batch.
Fry the wings up to 4 hours ahead and store covered in the fridge. Reheat gently in a skillet with the butter sauce just before serving.
Use an equal amount of crab boil seasoning or make your own blend of paprika, cayenne, celery salt, and black pepper.
Moderate heat from Old Bay and Creole seasoning. Reduce Creole seasoning by half for mild, or add extra cayenne for more heat.
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