Love the flavors of seafood boil, but in the mood for chicken wings? These wings are coated in our White Bear Bay seasoning, grilled with corn and Andouille sausage and slathered with garlic butter. Yum!
Ingredients
- 2 pounds chicken wings
- 2 tablespoons White Bear Bay
- 2 ears of corn, husked
- 1 pound Andouille sausage
- 1 stick butter
- 4 cloves garlic, smashed
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon parmesan cheese, grated
- 1/4 cup parsley, chopped
Instructions
- Add the wings to a large bowl and rub with White Bear Bay seasoning. Marinade for 15 minutes.
- Heat the grill to high. Add the chicken wings, corn and sausage to the grill. Cook for about 10 minutes per side until the wings are crisp on the outside and cooked through. Remove the wings, corn and sausage from the grill and place on a platter.
- While the wings cook make the garlic butter. Add the butter, garlic, Worcestershire, salt and pepper to the small pot and simmer for 10 minutes.
- Drizzle the garlic butter over the wings, corn and sausage and top with parsley and parmesan. Serve the remaining butter on the side for dipping.
Takes 35 minutes
Serves 4
