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

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.

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.

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.

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.

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.