Char grilled Cajun chicken with potato and shallot kebabs with corn

Ingredients for marinade
1/2 stick softened butter
1 jalepeno
2 garlic cloves
2 tbsp spicy garlic Cajun power sauce
1 handful parsley
1/2 tsp cayenne
1 tsp creole seasoning
1 tsp Cajun seasoning
1 cup chicken stock
4 second stream of olive oil
Blend together in a blender

Ingredients:
20 chicken wings
3 ears of corn, husks removed and cut in half
12 small baby Yukon potatoes
2 shallots, quartered
1/2 stock butter
2 tsp worsteshire sauce
2 tsp spicy garlic Cajun power sauce
3 tsp creole seasoning
Olive oil

Directions:
1. Put marinade and chicken pieces in a zip top bag for about 2 hours or up to 12 hours.
2. Par boil the potatoes in salted water for 10 min. Cool
3. Soak your skewers in water for at least 30 minutes to prevent burning
4.  Use 1 tsp creole seasoning and olive oil to toss the potatoes, shallot, and corn
5. Skewer the potatoes and shallots and leave the corn in pieces
6. When you get ready to go to the grill, drain the marinade out of the bag into a grill cup. You will be using this to brush on your food as it cooks. To that marinade cup add the remaining ingredients: butter, worsteshire, Cajun sauce and creole seasoning.
7. Grill over medium high heat for 35 minutes. Try to only turn the chicken 3-4 times. The longer you keep it still, the better the skin will turn out crispy. The first 10-15 minutes you shouldnt have to move the chicken at all.  As you are grilling, brush everything with the Cajun butter. Keep your basting cup on the grill so it heats up.
Serve and eat right away. Use the extra Cajun butter if you desire.

Wine pairing:
Summer Rose
Vitiano Rosato
2016