Listen, y’all! This Cajun Chicken Wing & Turkey Neck Boil ain’t to be played with! Picture this: a classic Cajun boil, but we’re flipping the script. Instead of seafood, we’ve got succulent chicken wings and juicy turkey necks, a nod to another Louisiana delicacy. This bag of flavor is popping with the perfect blend of fiery spices, tender potatoes, smoky sausage, and sweet corn, all simmering in a garlicky, spiced broth that’s so good. And to put the icing on the cake, or should I say, the butter in the boil – I’ve got a luscious, buttery dipping sauce that brings this feast to a whole other level. Talk about a feast that’ll have your tastebuds doing the Second Line!

Join me in celebrating Juneteenth with more than 30 other Black culinary creators. Juneteenth marks our country’s second independence day, signifying the final emancipation of those enslaved in the US announced in 1865. This year, we are celebrating "Freedom Day" by offering a delightful selection of mains, sides, desserts, and refreshing drinks that are perfect for backyard barbecues and summer gatherings with friends and family.

Join us in honoring the legacy of progress and freedom by cooking and sharing these recipes. Additionally, you can easily follow each participant by using the hashtag #JuneteenthCookout2023 on Instagram.

Need Help With Serving Suggestions?

Planning a cookout can feel like choreographing a dance, but baby, I’ve got your back! I’m gonna lay down a spread that will make this Cajun Chicken Wing & Turkey Neck Boil pop. It’s all about balance, hitting the right notes, and ensuring every dish on your menu is a showstopper in its own right. We’re taking our tastebuds on a tour of the coast, with a menu inspired by Gullah, Cajun, and Creole traditions:

Coastal Cuisine (Gullah, Cajun, and Creole) Gullah, Cajun, and Creole cuisines highlight the bounty of coastal food central to Juneteenth since its inception in the Gulf Coast city of Galveston, TX, in 1865. Southern Crab Beignets with Remoulade Sauce, Cajun Seafood Boil, and cooling Homemade Peaches and Cream Popsicles are among the recipes inspired by the unique culinary traditions rooted in the coastal regions of the Gulf States.

  • Appetizer: Southern Crab Beignets with Remoulade Sauce by Gimme From Scratch – It’s like Mardi Gras in your mouth, baby! Tender, succulent crab encased in a fluffy beignet, all jazzed up with a zesty remoulade.
  • Seafood: Cajun Seafood Boil by Gimme From Scratch – Now, this right here is what we call a seafood extravaganza, y’all! It’s a spicy, hearty dish that brings the essence of the Gulf right to your plate.
  • Side: Old Fashion Salmon Patties with Homemade Tartar Sauce by Kenneth Temple – These patties are the good ole southern comfort food we all crave, paired with a tartar sauce that slaps.
  • Dessert: Banana Pudding Pound Cake by Lenox Bakery & Homemade Peaches & Cream Popsicles by Coined Cuisine – Because no feast is complete without a sweet finish. We’ve got a fluffy, moist pound cake and some refreshing popsicles that’ll take you back to those summer days on the porch.
  • Drink: Non-Alcoholic Tropical Pineapple Drink by Sims Home Kitchen – This sip is like a beach vacation in a glass. It’s a refreshing, fruity concoction and easy for everybody everybody to enjoy.
You can find several more menu ideas with all of the amazing participants in the Juneteenth 2023 Virtual Cookout on the Eat the Culture website.

What You’ll Need For This Recipe

  • Cajun Boil Seasoning Blend: This blend is a mix of Cajun seasoning (shoutout to my husband’s proprietary Savory Low Sodium Cajun Seasoning), smoked paprika, lemon pepper, red pepper flakes, onion powder, garlic powder, sugar, ground coriander, kosher salt (if you’re feeling it), and black pepper. This full-bodied blend is used in every element of our recipe – the boil, the chicken wings, and the Cajun butter, creating a harmony of zesty, smoky, and spicy notes.
  • Turkey Necks: Boiled turkey necks are the star of the show in this disk And I recommend asking your butcher to cut them into two to three-inch segments.
  • Bay Leaves: These leaves work their aromatic magic, subtly enhancing the flavor profile.
  • Baby Red or Golden Potatoes: I prefer baby potatoes but use what you have.
  • Yellow Onion: Quartered and added to the mix, the onion imparts a depth of flavor that rounds out the boil.
  • Garlic: Halved cloves of garlic infuse their robust, earthy flavor into the broth.
  • Smoked Chicken or Beef Sausage: Sliced into two to three-inch segments.
  • Lemons: Split between the boil and used as a zesty garnish.
  • Ears of Corn: Shucked and cut into thirds, the corn adds a hint of sweetness to balance the savory-spicy flavors.
  • Chicken Wings: The chicken wings, cut into flats and drumsticks, soak up the Cajun seasoning and complement the turkey necks perfectly.
  • Avocado Oil or Neutral Oil: This oil is essential for prepping the chicken wings before baking ensuring they’re beautifully seasoned.
  • Baking Powder & Cornstarch: These two ingredients work together to give the chicken wings a crispy texture.
  • Fresh Parsley: Optional but recommended, chopped fresh parsley adds a pop of color and a fresh finish.
  • Spicy Cajun Butter Sauce ingredients: Unsalted butter, chopped onion, minced garlic, Cajun boil seasoning, lemon zest, fresh lemon juice, Louisiana hot sauce, and seasoned neck bone stock all come together to create a lusciously buttery, tangy, and spicy sauce. This sauce serves dual purposes – first, as a flavorful coating, and second, as a scrumptious dipping sauce that allows you to customize the spiciness of each bite.

How to Boil Turkey Necks

  • Get That Pot Rolling: Grab a large pot and fill it just over halfway with water – we’re talking big-league, think 18-quart size! Crank up the heat to bring to a boil.
  • Turkey Necks Take the Plunge: Add the turkey necks into the pot with the bay leaves. Stir in the Cajun boil seasoning, cover pot with lid, and simmer for 90 minutes to cook turkey necks.
  • Dunk The Potatoes: Add your onions and potatoes to the pot and give it a good stir. Let them simmer under the lid for 10 minutes until they soften.
  • Add Some Flavor and Heat: Add lemons to the pot along with the sausage. Cover the pot and let it all simmer for another 10 minutes. Shut off the heat and add the corn and let heat through for 5 minutes.

How To Bake Chicken Wings

  • Oven Prep: Fire up your oven to 450°F. Prep a large baking sheet with foil and mist of cooking spray. .
  • Pamper Those Wings: Dry the wings with paper towels and drizzle them with oil. Coat with a blend of Cajun boil seasoning, baking powder and cornstarch. Toss until they’re evenly dressed.
  • Bake & Flip: Lay wings on the baking sheet, skin side up. Bake for 30 minutes, but don’t forget a little flip action every 10 minutes. They’re done when they’re golden and crispy, with an internal temp of 165ºF.

How To Assemble Chicken & Turkey Neck Boil

  • Whip Up the Spicy Cajun Butter: In a large saucepan, melt the butter over medium heat. Add in your garlic and mix in 6 tablespoons of our reserved Cajun boil seasoning, a sprinkle of lemon zest, a squeeze of lemon juice, and hot sauce. Let it simmer for a minute. Finish it off with a cup of the seasoned turkey neck stock.
  • Get Shaking: To assemble, strain the contents of your boiling pot over a bowl in the sink – be careful, that steam is hot! Use a slotted spoon to transfer the turkey necks, corn, sausage, and potatoes into an oven bag.
  • The Final Touch: Pour half of your spicy Cajun butter sauce into the bag. Tie it up and give it a good shake to coat everything evenly. Open the bag, add your crispy chicken wings and shake it all together again.
  • Serve and Enjoy: Roll out newspaper on your table. Open the bag, watch out for the steam, and pour out Chicken Wing & Turkey Neck mixture. Garnish with chopped fresh parsley, lemon wedges, and serve straightaway with your remaining Cajun butter sauce on the side.

Whats The Difference Between A Cajun Boil, Low Country Boil and Chesapeake Boil?

A “Cajun Boil”, “Low Country Boil”, and “Chesapeake Boil” are all seafood boils that originate from different regions in the United States, each with its own distinct flavor profile and ingredient list:

  1. Cajun Boil: As the name suggests, this boil originates from Louisiana, particularly the Cajun region. This boil is famed for its bold, spicy, and flavorful ingredients, which typically include andouille sausage, corn, potatoes, and various seafoods like crawfish, shrimp, and crab. But is also known to include turkey necks and smoked sausage. A key feature of a Cajun Boil is the liberal use of spicy Cajun seasonings, which infuses the boil with its signature heat.
  2. Low Country Boil: This boil comes from the Low Country region of the Carolinas, particularly coastal South Carolina. Also known as Frogmore Stew or Beaufort Stew, this boil traditionally includes shrimp, corn on the cob, sausage, and potatoes. While it may have less heat compared to a Cajun boil, a Low Country Boil is cherished for its savory, comforting flavors, often highlighted with Old Bay seasoning and sometimes complemented by a side of tangy cocktail sauce.
  3. Chesapeake Boil: A trademark of the Chesapeake Bay area, especially Maryland, this boil often features the region’s famous blue crabs, along with corn and potatoes. The key seasoning in a Chesapeake Boil is typically the iconic Old Bay seasoning, which gives the boil its unique, mildly spicy flavor profile.

Cajun, Low Country, and Chesapeake boils might traditionally be a shellfish lover’s dream. But, what if shellfish isn’t on your menu? Perhaps you’re allergic, or you’ve made the choice to steer clear for dietary choices, or personal preferences. That shouldn’t mean you miss out on the fun of a hearty boil. So, that’s exactly why I came up with this Cajun Chicken & Turkey Neck Boil.

Taking inspiration from the spicy, robust flavors and traditional boiling methods of a classic Cajun boil, this recipe substitutes crawfish for succulent chicken wings and and crab claws for meaty turkey necks.

This non-traditional twist offers a unique and equally delicious alternative that caters to all. Trust me, even if shellfish isn’t your thing, this boil doesn’t skimp on flavor.

Pro Recipe Tips

  • Source fresh ingredients: It’s a universal truth – fresh always tastes better. Hunt down the freshest chicken wings, turkey necks, and produce for a superior taste.
  • Don’t skimp on the seasoning: This is a Cajun dish, and it’s all about those robust, fiery flavors. Use a generous hand with the seasoning to truly bring the heat.
  • All Cajun seasoning ain’t created equal: Not all Cajun seasonings are made the same. Some pack a saltier punch than others. In this recipe, I use a low sodium blend, so I add a touch of salt for that perfect balance. But if your seasoning isn’t low sodium, you might want to skip the extra salt. Always remember to taste and adjust accordingly, that’s the secret to kitchen magic!
  • All about that butter sauce: Make sure to keep extra Cajun butter on the side for those who love a good dunk. Want to elevate it further? Add a drizzle of honey for a sweet, sticky twist.
  • Get hands-on with your food: There’s no polite way to eat a boil. Roll up your sleeves, ditch the utensils, and dig in! Remember, the messier, the better.
  • Serving style is key: Lay out some newspaper or butcher paper and dump your boil right in the middle. This isn’t just a meal – it’s a social event, a time to gather, share, and enjoy.

More Very Southern Inspired Recipes

Storage & Reheating Recommendations

For sure! Here are my tips on keeping and heating up those delightful leftovers, written in your signature style:

To Store:

  • Cool leftovers to room temperature and store in an airtight container in yTrust me, this ain’t the dish to test food safety boundaries with!

To Reheat:

  • Ready for Round 2? Fire up that oven to 350°F. Give your leftovers some room to breathe on a baking sheet and let ’em heat up for about 15-20 minutes. Make sure everything is heated evenly.
  • You could also zap your leftovers in the microwave until they’re warm, but remember we ain’t aiming to get everything warm at once without overheating so put them in large enough microwave-safe vessel where they can spread out.
Oh and remember to check out the full list of all the recipes from the 2023 Juneteenth Virtual Cookout on the Eat the Culture website.

Cajun Chicken Wing & Turkey Neck Boil (Seafoodless)

Author: Meiko Temple
Listen, y'all! This Cajun Chicken Wing & Turkey Neck Boil ain't to be played with! Picture this: a classic Cajun boil, but we're flipping the script. Instead of seafood, we've got succulent chicken wings and juicy turkey necks, a nod to another Louisiana delicacy. This bag of flavor is popping with the perfect blend of fiery spices, tender potatoes, smoky sausage, and sweet corn, all simmering in a garlicky, spiced broth that's so good. And to put the icing on the cake, or should I say, the butter in the boil – I've got a luscious, buttery dipping sauce that brings this feast to a whole other level. Talk about a feast that'll have your tastebuds doing the Second Line!
5 from 1 vote
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Assembly 10 minutes
Total Time 2 hours
Servings 6
Calories 899 kcal


Cajun Boil Seasoning:

  • 1 cup Cajun seasoning, I use Savory Low Sodium Cajun Seasoning
  • ¼ cup smoked paprika
  • ¼ cup lemon pepper
  • 1 tablespoon red pepper flakes
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 2 tablespoons sugar
  • 2 teaspoons ground coriander
  • 1 tablespoon kosher salt, optional
  • 1 tablespoon black pepper

Chicken & Turkey Neck Boil:

  • 10 quarts water, or enough water to fill up your pot a little over halfway. Leave enough room for ingredients
  • 3 lb turkey necks, cut into 3 inch segments (see notes)
  • 4 bay leaves
  • 1 lb baby red or golden potatoes, cleaned
  • 1 large yellow onion, quartered
  • 12 cloves garlic, halved
  • 13 – 16 oz smoked chicken or. beef sausage sliced into 2-3 inch segments
  • 3 lemons, divided for boil & garnish
  • 4 ears corn, shucked and cut into 1/3rds
  • 2 lb chicken wings flats & drumsticks cut
  • 2 teaspoons avocado oil or neutral oil
  • 2 tablespoons baking powder
  • 2 tablespoons cornstarch
  • 1 bunch fresh parsley, optional chopped for garnish
  • Cooking Spray
  • 2 Reynolds oven bags

Spicy Cajun Butter Sauce:

  • 4 sticks, 2 cups unsalted butter
  • ½ medium yellow onion, diced small
  • 8 cloves garlic, minced
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons Louisiana hot sauce
  • 1 cup seasoned neck bone stock


Prepare Cajun Boil Seasoning:

  • in a medium bowl whisk together cajun seasoning, smoked paprika, lemon pepper, red pepper flakes, sugar, coriander, salt, and black pepper until well combined.

Prepare Turkey Neck Boil:

  • Take a very large pot and fill with water (should fill above half a 18-quart pot). Cover the pot and heat on high to bring water to a boil.
  • Rinse turkey necks and cut into 2-3 inch pieces (see notes). Carefully add them to the pot along with the bay leaves. Remove ½ cup of the prepared Cajun boil seasoning and set aside for the chicken and butter sauce. Stir in the remaining Cajun boil seasoning to the pot of boiling water. Reduce heat to medium, cover with a lid, and cook for 90 minutes.

Prepare Chicken

  • While the turkey necks are boiling, preheat the oven to 450°F. Line a large baking sheet with foil and generously spray with cooking spray. If using whole wings you must first cut and separate the wing, flat and tip. You can add the wing tips to the boiling stock or discard.
  • Dry chicken wings thoroughly with paper towels to remove as much moisture as possible.
  • Add chicken wings to a large bowl and drizzle with oil. Thoroughly toss until all wings are coated. Whisk together 2 tablespoons of the reserved Cajun boil seasoning, baking powder, and cornstarch until blended. Add seasoning blend and toss until all the wings are evenly coated.
  • Evenly space the chicken on the baking sheet skin side up. Bake for 30 minutes and remember to flip the wings every 10 minutes. Cook until the skin is golden brown and crisp, and the internal temperature reaches 165ºF. Remove from the oven & set aside.

Prepare Spicy Cajun Butter:

  • Add butter to a large saucepan. Heat over medium heat until completely melted. Add in garlic, let it cook for 1-2 minutes stirring often. Add in 6 tablespoons of the reserved Cajun boil seasoning, lemon zest, lemon juice, and hot sauce stir together and let it cook for 1 minute. Stir in 1 cup of the seasoned turkey neck stock, remove from heat and set aside.

Complete The Turkey Boil:

  • Once the turkey necks have been cooking for 90 minutes they should become tender and the meat should be able to shred with a fork. Add onions, and potatoes to the pot. Stir, cover with lid, and let them cook for 10 minutes or until they are almost cooked through.
  • Cut 2 lemons into slices. Add in sausage and lemon slices. Cover with lid, reduce the temperature to low and let cook for 10 minutes.
  • Once that time is up, immediately turn off the heat and add in your corn. Gently stir once more, cover with lid and let the corn sit in the mixture for 5 minutes or until hot.

Assemble Boil In Bag, Toss & Serve:

  • Open and wrap both turkey bags around the open neck of a large pot or bowl to stabilize while filling.
  • Use a colander over a large bowl in a sink to strain the components in the stock but be bare careful because the steam will be hot.. Or use a slotted spoon to separate the boil from the stock. Transfer the turkey necks, corn, sausage and potatoes to the bag.
  • Pour half the spicy cajun butter sauce in the bag. Tie up the bags and shake to make sure all the components are well coated. Open the bag, add the chicken wings and shake again.
  • On your table, roll out butcher paper or newspaper to cover the surface. Carefully open the bag to release the steam. Dump your boil directly onto your table or in a serving dish. Garnish with fresh chopped parsley, lemon wedges and serve immediately with your reserved cajun butter sauce.


Turkey necks cut into 3 inch segments – 
  • Grocery stores typically sell whole turkey necks but this recipe calls for 2-3 inch segments. Cutting turkey neck bones at home can be a bit challenging if you don’t have the right equipment. Before leaving the grocery store, ask the butcher to cut the turkey neck bones for you. It’s  so much easier.
    1. If you can’t get your turkey necks butchered I would recommend cooking them whole then letting them cool to touch. It will be easier to cut them up once they are cooked and tender. 
Chicken wings
    1. If you have the time I would recommend frying the chicken wings in out to create more crispy texture.
    2. If using an airfryer,  coat wings with seasoning as instructed. Cook wings in a 400°F air fryer for 10 minutes, flip over, and cook an additional cook for 10 minutes.
If you don’t have oven bags you can just pour the sauce over the top of he boil and toss or serve it on the side. 


Calories: 899kcalCarbohydrates: 69gProtein: 73gFat: 42gSaturated Fat: 10gPolyunsaturated Fat: 9gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 368mgSodium: 3185mgPotassium: 1869mgFiber: 17gSugar: 16gVitamin A: 12133IUVitamin C: 55mgCalcium: 513mgIron: 12mg
did you make this recipe???Tell me all about it! And tag @meikoandthedish with hashtag on Instagram – I’d love to see what you make!

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