buffalo wings (smoky version)


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Servs: 4   Prep:   Cook:

Modified from Chef Paul Prudhomme?s Seasoned America, p 58 The first time I make this recipe, I set up several little bowls with baggies in them to make several packets of the seasoning mix for future batches. Thereafter all I need to whip up a batch of wings is a stick of butter and some hot sauce. I don't even need to measure anything. We like our wings whole.

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  • add   Seasoning Mix:
  • add   <br>
  • add   2 t salt
  • add   2 t Spanish Hot Paprika
  • add   1 t cayenne pepper
  • add   1 t onion powder
  • add   1 t garlic powder
  • add   3/4 t white pepper
  • add   <br>
  • add   Combine all ingredients for use now or to store in a baggie for a later batch.
  • add   <br>
  • add   1 batch seasoning mix (see above)
  • add   1 stick unsalted butter, melted
  • add   2 T Chipotle Tabasco, several good dashes to taste
  • add   1 large family pack of chicken wings, whole
  • add   Peanut oil, for deep frying


  1. Preheat deep fryer.
  2. In a large covered container, stir the seasoning mix, melted butter and Chipotle Tabasco sauce together.
  3. Fry chicken wings whole in two batches, until crisp and golden brown, about 8-12 minutes, turning several times. Transfer hot wings to the container with the sauce and shake to coat well. Repeat with the remaining wings.

ChefsugNote From The Chef

Beth 13:47, 19 Nov 2007

If you don't have a large covered container, use a large bowl and stir the sauce over the wings. We prefer our chicken wings whole because we like pulling them apart and even nibbling on the wing tip. But you can use whatever wings you like best.

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