Makes 16 appetizer servings, 3 pieces to a serving
10 tablespoons (1 1/4 sticks) unsalted butter, in all
1 tablespoon cayenne, in all
3 tablespoons Chef Paul Prudhomme's Poultry Magic® OR
Chef Paul Prudhomme's Meat Magic® OR
Chef Paul Prudhomme's Vegetable Magic® OR
Chef Paul Prudhomme's Barbecue Magic®
2 cups vegetable oil
How To Prepare
Melt 5 tablespoons of the butter with 1½ teaspoons of the cayenne in a small saucepan over medium heat. Remove from the heat and let cool slightly.
Cut the chicken wings into 3 parts at the joints. Discard the tips or use them for another purpose, such as making stock. This will leave 2 meaty parts per wing for this recipe. Place the wing pieces in a medium mixing bowl, sprinkle with 2 tablespoons of the Magic Seasoning Blend®, and add the butter/cayenne mixture. Work the butter and seasonings into the wing pieces, distributing the seasonings as evenly as possible.
Heat the oil in a large skillet over high heat to 375°, using a cooking thermometer or an electric skillet to be sure the oil's temperature is maintained. When the oil reaches 375°, add as many wing pieces as will fit easily in a single layer. Fry until they are brown, about 4 to 6 minutes. Drain on paper towels and repeat with the remaining chicken.
Meanwhile, melt the remaining 5 tablespoons of butter in a small skillet over low heat. Add the remaining Magic Seasoning Blend® and cayenne, cook until the butter starts to brown, then remove from the heat. When all the wing pieces are cooked, put them in a bowl and pour the hot seasoned butter over them, then toss until the chicken is coated.
Serve immediately with blue cheese dressing, Chef Paul Prudhomme's Magic Pepper Sauce® and celery sticks.
NOTE: Some stores now sell chicken wing "drumettes", already cut to make this and similar recipes. If you use drumettes, you'll need 48 of them.
Copyright © 1996 by Paul Prudhomme