Wings and Seafood
Master the art of pairing crispy wings with flavorful seafood for a delightful surf-and-turf experience at your next gathering.
Ingredients
For the Wings
- 2 pounds fresh chicken wings
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- to taste wing sauce (buffalo, BBQ, honey garlic, or lemon pepper) Choose your preferred flavor.
For the Seafood
- 1 pound shrimp, peeled and deveined
- 1 pound crab legs (snow or king crab)
- 12 pieces mussels, cleaned and debearded
- 8 ounces scallops
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 lemon juiced and zested
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon Old Bay seasoning
For the Dipping Sauce
- 1/2 cup mayonnaise
- 2 tablespoons hot sauce
- 1 tablespoon honey
- 1 teaspoon lemon juice
- 1/2 teaspoon cajun seasoning
Instructions
Preparation
- Preheat your oven to 400°F.
- Pat chicken wings dry with paper towels and toss with olive oil, garlic powder, paprika, salt, and pepper.
- Arrange wings on a wire rack over a baking sheet and bake for 25 minutes.
- Flip wings and continue baking for another 20-25 minutes until golden brown and crispy.
Cooking Seafood
- In a large skillet over medium-high heat, melt butter and add minced garlic.
- Add crab legs and cook for 3-4 minutes.
- Add scallops and cook for 2 minutes per side.
- Add shrimp and cook for 2 minutes per side until pink.
- Add mussels with 1/4 cup water or white wine and cover until they open.
- Sprinkle everything with parsley and lemon juice before serving.
Serving
- Serve wings around the edge of a large platter with seafood in the center for a stunning presentation.
- Have dipping sauce in small bowls on the side.
Notes
For lighter options, consider air-frying wings or using Greek yogurt in the dipping sauce.