Buffalo Chicken Wings
(Makes 16 appetizer servings, 3 pieces to a serving)
24 chicken wings (see Note)
10 tablespoons (1¼ sticks) unsalted butter, in all
1 tablespoon cayenne, in all
3 tablespoons Chef Paul Prudhomme's Poultry Magic®, in all
2 cups vegetable oil
Remove the chicken wings from the refrigerator and let them come to room temperature. If they're cold, the butter will congeal and won't coat the wings evenly.
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 Poultry Magic, 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 Poultry Magic 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.
