Magic Honey Buffalo Wings

6 whole chicken wings (see Note)
2 teaspoons Chef Paul Prudhomme’s Meat Magic®
1 cup rice flour
4 ounces unsalted butter
¼ cup Chef Paul Prudhomme’s Magic Pepper Sauce®
2 tablespoons honey

4 cups canola oil, for frying

Heat oil in a fryer or heavy bottomed pot to 350°F.

While oil is heating, portion the wings into thirds at each joint, discarding the tips (or reserve for later use to make a stock). Place the chicken flats and drumettes in a mixing bowl and season with the Meat Magic®. Toss to coat, then dust the wings with the rice flour. Carefully drop the wings into the oil one at a time and fry for 7 minutes. Remove the wings and place on a paper towel-lined sheet pan.

While wings are resting, add butter, Magic Pepper Sauce and honey to a small sauce pot. Cook over medium heat, whisking constantly until butter is melted and ingredients are fully incorporated. Toss wings in sauce and serve immediately.

Note: You can also buy pre-cut drumettes and flats from you grocer if you prefer.