St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Buffalo Wings, The way Andrew does it

NOW the one I prefer, that I got from a Paul Prudhomme cookbook:

24 chicken wings (see Note)
10 tablespoons (1 1/4 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 1 1/2 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. 
I substitute poultry & creole seasoning for the Prudhomme stuff, add
black pepper and more cayenne for hotter.  For REALLY hot, I add a dollop
of crushed scotch bonnet (habanero) pepper sauce that I make myself for
shrimp grilling, but you can buy from anyplace with a reasonable
collection of hot sauces.

- enjoy -
Andrew H. Auld