Ingredients:

  • 3 lbs chicken wings
  • 1 lb baby gold potatoes
  • 4 ears corn on the cob
  • 12 oz smoked Andouille sausage
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 cup unsalted butter
  • 6 cloves garlic
  • 2 tbsp fresh lemon juice
  • 3 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1 tbsp brown sugar

Instructions:

  1. Bring a large stockpot of water to a rolling boil. Add halved baby gold potatoes and simmer for 8-10 minutes until they are fork tender but not falling apart.
  2. Add corn thirds and sliced Andouille sausage to the pot for the final 5 minutes of boiling. Drain the water and transfer everything to a large mixing bowl.
  3. Toss chicken wings with olive oil and salt in a separate bowl.
  4. Air fry the wings at 400°F (200°C) for 18-22 minutes, shaking the basket halfway through, until the skin is mahogany colored and crackles.
  5. Melt butter in a small saucepan over medium heat.
  6. Stir in minced garlic for 1 minute until the aroma is fragrant and nutty, not brown.
  7. Whisk in lemon juice, Cajun seasoning, smoked paprika, and brown sugar. Stir constantly for 2 minutes until the sauce looks like a glossy, stable emulsion.
  8. Pour the Cajun butter sauce over the parboiled vegetables and crispy wings in the large bowl.
  9. Toss gently with a large spoon until every piece is heavily coated in gold red butter.