crab boil wings Archives

I’ll never look at a bottle of hot sauce the same way again. The fine folks over at Bayou Gotham changed my world when they came out with Bayou Bourré Louisiana Boil sauce. Heat-wise, this sauce has just a little nice gentle kick to it. But flavor-wise, this sauce is insanely great. I devoured my Bayou Bourre Louisiana Boil wings in no time at all.

Crab Boil Heaven

I am a crab boil addict. I love the flavors. This sauce brings all that. It’s a wonderful combination of spiciness (but not super spicy at all!), citrus, onions, celery, corn and potatoes. Yes, you read that correctly. It’s all in these Bayou Bourre Louisiana Boil wings. You see it all in the bottle. It looks good just sitting there. It’s like flavor art in a bottle.

Butter Up. Or Don’t.

I usually mix a little melted butter with my hot sauce before saucing on my wings. It’s what I call my Two Ingredient wing sauce. Pretty sneaky naming, huh? Well, sometimes you run into a hot sauce where you may not want to do this. Bayou Bourré Louisiana Boil sauce is a good example. So here’s what I recommend. Taste the sauce. If you love it out of the bottle (and you will), just pour it on your wings. No need to add butter. But if you want a little buttery flavor (ala classic Buffalo wing flavors), add a little. Not a lot. Heat it and melt it and stir. Taste. Good? Put it on your wings. Want more butter? Go for it.

There’s no wrong here. This sauce makes for amazing wings no matter if you add butter or not.

Melinda’s Craft Wing Collection – Craft Wing Sauce & Condiment Gift Set for Buffalo Wings – Black Truffle Hot Sauce, Thai Sweet Chili, Sticky Asian, Garlic Parmesan, Habanero, & Ghost Pepper Wing Sauce – 12 oz, 6 Pack

Also try my crab boil-brined wings.

Print Recipe

5 from 1 vote

Bayou Bourre Louisiana Boil Wings

The perfect wings for a crab boil-addict like me.

Prep Time15

Cook Time45

Course: Appetizer

Cuisine: American

Keyword: hot sauce, wings

Servings:

Calories: 2015kcal

Ingredients

3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock

For the sauce (see recipe)

4 tablespoons unsalted butter
4 tablespoons Bayou Gotham Bayou Bourre Louisiana Boil Hot Sauce

Instructions

Note: You may want to use less butter than the recipe calls for. I suggest you start by just heating the hot sauce by itself. Add a small amount of butter, if desired. Say 1 tablespoon. Melt, stir and taste. Add more butter if desired.
To make the sauce, combine the butter and hot sauce in a small saucepan over medium heat. Stir until melted. Keep warm until ready to use.
Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, air fryer or a Char-Broil Big Easy.
Toss wings in sauce. Click here for our guide on how to sauce your wings.

Notes

I’d skip the Ranch or blue cheese and just eat these wings straight-up.

Nutrition

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

Anchor Bar 5 Pack Gift Box

Buffalo Wild Wings Milder Variety Bundle: Parmesan Garlic, Medium, Honey BBQ, Asian Zing: 12 Ounces Each

Melinda’s Wing Connoisseur Collection – Craft Wing Sauce & Condiment Set for Buffalo Wings – With Creamy Style Cayenne Habanero, Thai Sweet Chili, Spicy Garlic Parmesan & Ghost Pepper – 12 oz, 4 Pack

Something Different, Something Great

If you aren’t a fan of crab boil, you’ll still want to make these wings. You don’t want to deprive yourself of something this fantastic. It’d be ok to cut back on it a bit, but don’t leave out the crab boil. And if you’re like me, don’t be afraid to add more because my original worries about it being too strong were definitely unfounded. These crab boil-brined wings are something special.

Print Recipe

5 from 1 vote

Crab Boil-Brined Wings

The creamy mayonnaise basting and dipping sauce is truly outrageously great.

Prep Time1

Cook Time45

Course: Appetizer

Cuisine: American

Keyword: crab boil, wings

Servings:

Calories: 634kcal

Ingredients

For the wings

3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
5 cups ice cold water
4 tablespoons liquid crab boil
2 green onions chopped for garnish

For the sauce (double or triple the recipe below if you also wish to use the sauce for dipping)

½ cup mayonnaise
1 clove garlic minced
1 tablespoon freshly squeezed lemon juice
1 tablespoon dried red pepper flakes
2 green onions sliced thin

Instructions

For the wings

Place wings in a large resealable container.
Add the water and liquid crab boil. Seal and refrigerate for 1 hour.
Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, air fryer or a Char-Broil Big Easy. If possible, baste the wings with the sauce the last 10 minutes of cooking. If not (cooking in a deep-fryer, for example), just brush the wings with the sauce before serving and while the wings are still hot.
Garnish wings with the onions and serve with remaining sauce for dipping.

For the sauce

Whisk together all ingredients.

Notes

Serve with your favorite dipping sauce on the side, if desired.

Nutrition

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.