Wingapalooza Grand Camps, Ward-winning chicken, fried to golden perfection—crispy outside, juicy inside. We are not able to do all flats or wings

CATER Chicken- 48 Piece

CATER Tray #4 - Crab n Shrimp Boil

Rich seafood medley loaded with plump shrimp(86), fresh mussels(3 lbs), sweet corn(10), and tender potatoes—all simmered in bold Cajun seasoning for a flavor-packed feast. Feeds 8-10 ppl

CATER Tray #3 - Seafood Melody

Five pounds of sweet and flavor packed tender crab legs, cooked to perfection and bursting with Cajun flavor—perfect for sharing, but hard to let go of. Feeds 8-10 ppl

CATER Tray #2 - Crab Boil

A Cajun feast of juicy shrimp (86) with andouille sausage (20 bite size), zesty corn (10) and tender potatoes—packed with bold, Cajun flavor. Feeds 8-10 ppl

CATER Tray #1 - Shrimp Boil

1/2 Deep fried oysters, shell on, house seasoned. Paired with remoulade sauce

Appetizer- Deep Fried Oysters

Hand tenderized, hand breaded to order. Seasoned and paired with remoulade sauce

Appetizer- Gator Bites

House-made creamy spinach dip topped with savory salmon crumble, baked under a gooey Colby cheese melt, served with our fresh-fried, seasoned wonton chips

Appetizer - Spinach Dip

Hand-breaded mushrooms stuffed with cream cheese and Colby, baked until golden with an ooey-gooey cheesy melt

Appetizer- Stuffed Mushrooms

10 balls, made from scratch, jalapenos, stuffed with cream cheese, bacon wrapped, hand battered and deep fried. Paired with our house ranch

Appetizer- Jumbo Jalapeno Poppers

Seasoned, crispy fried okra. Paired with remoulade sauce

Appetizer- Fried Okra

8 golden bites with a crispy coating and soft, fluffy inside — served hot and irresistible. Paired with our house made tartar sauce

Appetizer- Hush Puppies

17 Shrimp, andouille sausage, corn, egg and potatoes in our signature butter

Boiled- #2 Large Shrimp

2 Snow Crab cluster, 13 Shrimp, andouille sausage, corn, egg and potatoes in our signature butter

Boiled- #5 Krab N Shrimp

Snow crab cluster, 8 Shrimp, andouille sausage, corn, egg and potatoes in our signature butter

Boiled- #3 Half N Half

If using whole wings, separate into 48 pieces (drumettes and flats) by cutting at the joints. Pat each piece very dry with paper towels to remove surface moisture—this improves crisping.

Trim & Split

In a large container, combine the buttermilk with 2 tablespoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Submerge the wings in the buttermilk mixture, cover, and refrigerate for 4–8 hours (overnight optional). Reserve any leftover buttermilk for a light dredge if needed.

Season & Brine

Remove wings from buttermilk, letting excess drip off. Place on a wire rack set over a sheet tray and refrigerate uncovered for 30–60 minutes to further dry skin (this promotes crispness). While drying, proceed to prepare breading and oil.

Dry & Rest

In a very large shallow pan or bowl, whisk together all-purpose flour, cornstarch, baking powder, remaining 2 tablespoons kosher salt, 2 teaspoons black pepper, remaining garlic powder, onion powder, smoked paprika, and seasoned salt until evenly combined.

Make Dry Mix

Working in batches of 8–12 wings, lightly shake each wing to remove excess buttermilk and place into the dry mix. Toss and press the flour mixture onto the skin so each piece is evenly coated. Tap off excess and set coated wings on a wire rack to rest for 10 minutes—this helps the crust set and adhere.

Dredge

In a commercial fryer or large, deep heavy pot, heat neutral oil to 350°F (175°C). Use a thermometer to maintain accurate temperature. Fill the pot no more than half full to allow for safe frying and displacement when wings are added.

Heat Oil

Carefully lower 8–10 coated wings into the oil (do not overcrowd). Fry for 6–7 minutes until pale golden and cooked through (internal temp ~165°F / 74°C). Remove and place on a wire rack over a sheet tray to drain. Let the oil return to 350°F between batches.

Fry in Batches (First Fry)

After all wings have undergone the first fry, let them rest for 10–15 minutes at room temperature. This step improves final crispness during the second fry.

Rest Between Fries

Increase oil temperature to 375°F (190°C). Fry wings again in batches for 2–3 minutes until deep golden-brown and extra crispy. Drain on a wire rack. If serving large quantities and holding, keep wings in a low oven (200°F / 95°C) on wire racks to maintain crispness, but do not stack wings.

Second Fry (Crisping)

While hot, lightly sprinkle flaky finishing salt over the wings for a bright finish. Arrange wings on serving platters with lemon wedges and small bowls of optional sauces (ranch, blue cheese, buffalo, BBQ).

Season & Plate

For 48-piece catering, fry in consistent small batches to maintain oil temperature and crispness. Transport in shallow hotel pans with wire racks so steam can escape—avoid covering hot wings tightly, which will make them soggy. Re-crisp in a 375°F oven for 5–7 minutes if needed before serving.

Catering Notes

chicken wings (whole, split into drumettes and flats)

kosher salt

black pepper (freshly ground)

garlic powder

onion powder

smoked paprika

baking powder (aluminum-free)

buttermilk

all-purpose flour

cornstarch

seasoned salt

extra garlic powder

extra black pepper

neutral frying oil (peanut, canola, or vegetable)

oil for holding (optional, to top up fryer)

finishing salt (flaky sea salt)

lemon wedges

optional sauces (ranch, blue cheese, buffalo, BBQ)

If using live crabs, humanely dispatch and rinse thoroughly under cold water. Remove any loose debris and trim any sharp spines. If using pre-cooked crabs, rinse and set aside. Keep crabs refrigerated until ready to boil.

Clean and prep crabs

If shrimp are frozen, thaw completely in the refrigerator or under cold running water. Rinse and, if desired, remove vein (devein) leaving shells on for more flavor. Keep chilled until added to the boil.

Prepare shrimp

Wash potatoes and leave whole (pierce larger ones once). Cut corn into halves and slice andouille sausage into 1-inch pieces. Quarter onions. Halve lemons and set aside.

Set the large stockpot on a burner and add 6 gallons of water. Bring water to a rolling boil over high heat.

Once boiling, add 1 cup kosher salt, 1 cup Old Bay seasoning, bay leaves, whole peppercorns, halved garlic cloves, the juice of 4 halved lemons (squeeze halves into pot and add the spent halves), and 2 tablespoons sugar (optional). Stir to dissolve and return to a vigorous boil. Taste a small spoonful of the broth and adjust seasonings: add more Old Bay or salt as desired.

Add potatoes to the seasoned boiling water. Cook for 12–15 minutes or until just fork-tender (time depends on size).

Add the sausage, onions, and corn to the pot with potatoes. Continue boiling for another 8–10 minutes so the corn and sausage heat through and flavors meld. Keep a steady rolling boil.

Raise heat so the pot returns to a full boil. Using the perforated basket or a slotted scoop, lower the crabs into the boiling broth. Cook crabs for 8–10 minutes (depending on size) until shell color brightens and internal temperature is adequate (if applicable).

After crabs have cooked for 6–7 minutes, add the shrimp to the pot. Shrimp will cook quickly: boil 2–4 minutes until they are pink and firm. Do not overcook.

When shrimp and crabs are cooked, lift the basket or use a large slotted spoon to drain and transfer seafood, potatoes, corn and sausage to large disposable trays or directly onto paper-lined serving tables.

Melt butter and mix with 1–2 tablespoons of Old Bay seasoning (adjust to taste). Drizzle or brush the seasoned melted butter over the drained seafood and add-ins while hot.

Garnish generously with chopped parsley and scatter lemon wedges. Offer extra Old Bay and melted butter at the table for guests.

Serve immediately on trays or paper with crackers, napkins, and seafood utensils. Provide bowls for shells and plenty of wet wipes.

live or fresh crabs (blue/crab clusters)

large shrimp (shell on, deveined optional)

water

coarse sea salt or kosher salt

Old Bay seasoning (or similar seafood boil seasoning)

bay leaves

whole black peppercorns

garlic (peeled, halved)

lemons (halved)

sugar (optional, to round flavor)

small red potatoes

corn on the cob (halved)

andouille sausage (sliced 1-inch)

large onions (quartered)

butter (melted, for finishing)

fresh parsley (chopped, for garnish)

extra Old Bay (for finishing, to taste)

lemon wedges (for serving)

large perforated cooking basket or strainer (fits pot)

large stockpot (6–8 gallons)

paper for serving or large disposable trays

tongs and slotted spoon

Rinse mussels under cold water, scrub shells and remove beards. Discard any mussels with broken shells or that do not close when tapped. Rinse shrimp, pat dry, and keep refrigerated until ready to use.

Clean and prep seafood

Wash potatoes and halve (leave smaller whole if desired). Cut corn into thirds. Peel and thickly slice onions. Mince garlic. Chop parsley and green onions; set aside for garnish.

Prep vegetables

Measure out seasonings, broth, wine, butter and oils so they are ready to add during cooking.

In a large (at least 12–16 quart) heavy-bottomed pot or catering tray with deep sides, heat 2 tbsp olive oil and 4 tbsp butter over medium heat until butter is melted and foamy. Add sliced onions and sauté 6–8 minutes until softened and translucent. Add minced garlic and cook 1 minute until fragrant (do not brown).

Sauté aromatics and build base

Stir in Cajun seasoning, smoked paprika, dried thyme, oregano, red pepper flakes, old bay, kosher salt and black pepper. Cook 1–2 minutes, stirring constantly, to bloom the spices.

Add seasonings

Pour in white wine (if using) and simmer 2 minutes to reduce slightly, scraping any browned bits from the bottom. Add chicken broth, lemon juice and remaining 2 tbsp olive oil. Bring the mixture to a gentle boil.

Deglaze and add liquids

Add halved potatoes to the boiling broth. Reduce heat to medium-low, cover, and simmer 12–15 minutes until potatoes are nearly tender when pierced with a fork.

Simmer potatoes

Add the corn thirds to the pot and continue simmering, covered, another 6–8 minutes until both potatoes and corn are tender. Taste the broth and adjust salt, pepper, or Cajun seasoning as needed.

Add corn

Increase heat to medium-high. Add the cleaned mussels to the pot and cover. Steam for 4–6 minutes until mussels open. Discard any mussels that remain closed after cooking.

Add mussels

Add the shrimp to the pot in a single layer if possible, and dot with the remaining 4 tbsp butter. Cover and cook 3–4 minutes, or until shrimp are pink and opaque and cooked through. Stir gently once to coat everything with the buttery Cajun broth.

Finish with shrimp and butter

Taste and correct seasoning: add more Cajun seasoning, salt, or lemon juice for brightness as desired. Stir in half the chopped parsley and half the green onions into the stew.

Transfer to serving trays (if cooked in a separate pot) or serve directly from the large pot. Garnish with remaining parsley, green onions, and lemon wedges. Provide extra napkins and seafood crackers if desired.

Serve hot immediately. Leftovers keep in airtight containers in the refrigerator for up to 2 days; reheat gently on the stovetop to avoid overcooking shrimp.

large shrimp, peeled and deveined (counted)

fresh mussels, scrubbed and debearded

small red or Yukon gold potatoes, halved

fresh corn on the cob, husks removed, cut into thirds

yellow onion, peeled and thickly sliced

garlic cloves, minced

fresh parsley, chopped (for garnish)

low-sodium chicken broth

dry white wine (optional, can substitute more broth)

unsalted butter

olive oil

fresh lemon juice

Cajun seasoning (store-bought or homemade blend)

dried thyme

dried oregano

crushed red pepper flakes (adjust heat)

old bay seasoning

freshly ground black pepper

fresh lemons, cut into wedges (for serving)

chopped green onions (scallions)

If crab legs are frozen, thaw in refrigerator 24 hours or run under cold water until separated. Rinse crab legs and pat dry. Cut corn into 2–3 pieces each, halve small potatoes, slice sausage lengthwise, quarter the onion, and halve lemons.

Prep seafood and produce

In a very large stockpot (12–16 quarts) add 6 quarts water and 1 quart beer (or additional water). Squeeze the juice from 2 of the halved lemons into the pot, then drop the halves in. Add sea salt, granulated garlic, bay leaves, Cajun seasoning, and Old Bay (if using). Bring to a rolling boil over high heat.

Bring liquid to a boil

Once boiling, add the halved potatoes and simmer 8–10 minutes until just tender when pierced with a fork. Add sausage and cook 3–4 minutes to heat through and absorb flavors.

Cook potatoes and sausage first

Add corn pieces to the pot and cook 4–5 minutes until bright yellow and nearly tender.

Add the crab legs in batches if necessary so they fit. Because these crab legs are pre-cooked, submerge and simmer for 4–6 minutes just to heat through and absorb seasoning. For very large legs, up to 6–8 minutes. Avoid overcooking to keep meat tender.

Simmer seafood gently

Turn off heat. Use tongs to transfer crab legs, corn, potatoes, and sausage to a large colander or onto a lined tray to drain. Discard onion and bay leaves from the pot.

Rest & drain

While seafood rests, melt 1 cup unsalted butter in a small saucepan over low heat. Add minced fresh garlic and cook 1–2 minutes until fragrant (do not brown). Remove from heat and stir in chopped parsley, 2 tablespoons fresh lemon juice, and hot sauce if using.

Make garlic lemon butter

Place drained crab, corn, potatoes, and sausage in a large shallow pan or on the catering tray. Pour the warm garlic lemon butter evenly over everything and gently toss (use tongs or gloves) so pieces are coated. Reserve 1/2 cup melted butter for serving.

Toss seafood

Arrange the coated crab legs, corn, potatoes, and sausage attractively on the catering/party tray. Garnish with extra chopped parsley and lemon wedges. Serve immediately with reserved melted butter for dipping, crusty bread on the side, paper towels, and extra hot sauce if desired.

Leftovers: Refrigerate in airtight containers up to 2 days. Reheat gently (steamed or oven at 300°F covered) to avoid drying out.

snow crab legs (pre-cooked, split or whole)

beer (lager or pale ale) or additional water

sea salt

granulated garlic

onion, quartered

lemons, halved

Cajun or Creole seasoning

Old Bay seasoning (optional for extra flavor)

small red potatoes, halved

corn on the cob, cut into 2–3 pieces

Andouille or smoked sausage, halved lengthwise

fresh garlic, minced

fresh parsley, chopped

lemon juice (from fresh lemons)

hot sauce (optional)

melted butter for serving

crusty bread or baguette, sliced

paper towels and lemon wedges

Rinse the shrimp under cold water, pat dry, and keep chilled until ready to cook. If shrimp are frozen, thaw in the refrigerator or under cold running water. Cut andouille sausage into 1-inch bite-size pieces. Halve larger baby potatoes so all pieces are roughly the same size. Cut each corn cob into 3–4 pieces. Quarter the onion and crush the garlic cloves.

Clean & portion

Squeeze juice from two of the halved lemons into a small bowl and reserve remaining lemon halves for the boil and serving.

In a very large stockpot (at least 12–16 qt) combine 6 qt water and 1 qt beer or chicken broth (if using). Bring to a rolling boil over high heat.

Bring liquids to a boil

Once boiling, add 1 cup Cajun seasoning, 1/4 cup Old Bay (if using), 3 bay leaves, 2 tbsp kosher salt, 1 tbsp black pepper, 2 tsp crushed red pepper flakes, quartered onion, and crushed garlic. Squeeze the reserved lemon halves into the pot and add the spent halves as well. Stir and return to a boil, letting the broth for 5 minutes so flavors bloom.

Season the broth

Add the baby potatoes to the boiling seasoned liquid. Reduce heat slightly to maintain a steady simmer and cook for 12–15 minutes, or until potatoes are just tender when pierced with a fork.

Potatoes first

Add the andouille sausage pieces and corn segments to the pot. Continue simmering for 8–10 minutes, until corn is heated through and sausage is warmed and beginning to take on some broth flavor. Taste the broth and adjust seasoning with up to 1 tbsp more salt or extra Cajun seasoning to your preference.

Add sausage and corn

With the pot at a steady simmer (not a hard boil, to keep shrimp tender), add the shrimp in a single layer if possible. Stir gently to submerge. Cook for 2–4 minutes, or until shrimp are opaque and pink and register 120–130°F (49–54°C). Do not overcook—shrimp cook very quickly.

Add shrimp

Once shrimp are cooked, immediately turn off the heat to avoid carryover overcooking.

While shrimp finish cooking, melt 1 cup unsalted butter in a small saucepan or in the microwave. Stir in 2–3 tbsp of reserved Cajun seasoning (from the cupboard) and the lemon juice you reserved earlier (from the two lemons). Adjust heat and seasoning to taste.

Prepare melted butter

Using a slotted spoon or spider strainer, transfer potatoes, corn, sausage and shrimp to a large catering tray in batches. Spoon the spiced melted butter evenly over the hot ingredients so it soaks in. Pour a ladle or two of the seasoned cooking broth over the tray for extra flavor and moisture, if desired.

Cater Chicken- 48 Piece

Cater Tray #4 - Crab N Shrimp Boil

Cater Tray #3 - Seafood Melody

Cater Tray #2 - Crab Boil

Cater Tray #1 - Shrimp Boil