Magic Honey Buffalo Wings

6 chicken wings, whole (see Note)
2 teaspoons Chef Paul Prudhomme’s Meat Magic®
½ cup chicken stock or water
4 ounces unsalted butter
¼ cup Chef Paul Prudhomme’s Magic Pepper Sauce®
2 tablespoons honey

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®. Add the seasoned wing pieces to a 4-quart pot and pour the stock (or water) over it. Bring to boil, cover, and reduce heat to a slow simmer. Cook for 15 minutes turning the wings once after about 7 minutes. Remove chicken and discard the cooking liquid. Let wings cool for 15 minutes. While cooling, heat oil in a heavy bottom pot to 350°F. Carefully drop wings in the oil one at a time and fry for 6 minutes. Remove the wings and place on a paper towel-lined pan. In a small sauce pot or pan, add butter, Magic Pepper Sauce® and honey. Cook over medium heat, whisking constantly, until 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.