Give Chicken The Seafood Boil Treatment For Maximum Flavor

Is there an ingredient on the planet that's as versatile as chicken? Perfect for baking, broiling, grilling, or deep-frying, this prized protein is a blank canvas for seasonings and sauces. However, have you ever tried giving it the seafood boil treatment? Replacing or supplementing the traditional elements of a one-pot seafood boil with deep-fried chicken wings is an inventive way to maximize their flavor.

A seafood boil is classically made by simmering potatoes, sausage, and shucked corn with virtually any variety of seafood (such as shrimp, lobster, crawfish, clams, and mussels) in a scrumptiously seasoned broth. The concentrated broth is put through a strainer and combined with butter and more seasonings to create a delectable sauce for dipping or pouring over the seafood. While switching the protein for chicken gives this traditional dish an exciting twist, there are a couple of points you'll need to keep in mind to ensure your dish sings.

Firstly, you don't want to simmer your chicken wings in the broth, as you would with seafood, because you'll end up with floppy protein and a finished dish that resembles a spiced chicken soup. Instead, you're going to cook your wings separately to your seasoned stock while it bubbles away with your favorite vegetables and aromatics, like onion and garlic (or optional clams or shrimps to make a fishy boil). The key is to imbue the wings with heaps of extra flavor and texture via the process of marination and deep frying.

Simply, coat your wings in chili flakes, old bay, or cajun seasoning before dredging them in flour and deep frying them until golden and crispy. You could even use creole seasoning and garlic powder or liquid condiments like mustard and chili sauce. This will lend the chicken a succulent middle and a crunchy, appetizing texture that complements the softness of the corn and the juiciness of the meaty sausage.

The finishing touch to an outstanding chicken boil is the sauce. Make it by reserving some of the broth and melting in some butter, powdered seasonings, and fragrant add-ins, like chopped garlic and fresh herbs. The butter will lend the broth a thicker viscosity and a glossy sheen, transforming it into a luscious gravy-like condiment. At this point, you can pour some of the sauce over your drained veggies and sausage before baking them for a crispier finish. Alternatively, assemble the cooked vegetables and sausage with the fried chicken before pouring over the rich sauce so the wings can soak up the flavors. Then you can dig in, making sure to mop up any leftover buttery goodness with a hunk of fresh bread. Remember that messy fingers are all part of the fun of a chicken or seafood boil.