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Servings
Makes 2 cups of sauce (enough for 50 wings)
Ingredients
8 tablespoons unsalted butter
¾ cup Chef Paul Prudhomme’s Magic Pepper Sauce®
1 teaspoon cayenne pepper
2 tablespoons cane syrup or honey
2 teaspoons Chef Paul Prudhomme’s Blackened Redfish Magic®
chicken wings, cut into segments
rice flour
¾ cup Chef Paul Prudhomme’s Magic Pepper Sauce®
1 teaspoon cayenne pepper
2 tablespoons cane syrup or honey
2 teaspoons Chef Paul Prudhomme’s Blackened Redfish Magic®
chicken wings, cut into segments
rice flour
How To Prepare
SAUCE: In a small sauce pot, add the butter, Magic Pepper Sauce®, cayenne, cane syrup (or honey), and Blackened Redfish Magic®. Whisk until butter is melted and fully incorporated with other ingredients. Set aside until ready to use.
WINGS: Use 2 teaspoons of rice flour for every 12 wing segments. Toss well to coat, then fry for 10 minutes at 350°F. Remove from the fryer and toss in Magic Buffalo Wing Sauce. Sprinkle with extra Blackened Redfish Magic® before serving.
WINGS: Use 2 teaspoons of rice flour for every 12 wing segments. Toss well to coat, then fry for 10 minutes at 350°F. Remove from the fryer and toss in Magic Buffalo Wing Sauce. Sprinkle with extra Blackened Redfish Magic® before serving.
