Makes 2 cups of sauce (enough for 50 wings)
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
How To Prepare
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.