1 family pack fresh chicken wings (not frozen)
1 lb. (4 sticks) butter
6 oz. FRANK'S® Hot Sauce (medium heat, add more for hotter)
vegetable oil, for frying
12 oz. Chef Paul Prudhomme's Poultry Magic

Preheat oven to 350°F. Prepare Pyrex glass baking dish large enough for only one layer of wings.

Cut wings into drumettes and flat pieces discarding the pointy tip. Rinse cut pieces and put aside. Do not dry. Dredge chicken pieces through the poultry magic seasoning. Be sure the chicken is THOROUGHLY covered.

Melt butter over low heat. Avoid boiling. Stir in hot sauce. Pour enough oil into a skillet to cover the chicken pieces. Heat oil to a shimmer. Add some poultry magic to season the oil. Carefully add chicken to the oil and fry until completely cooked.

Place fried chicken parts in glass baking dish to form only one layer. Pour melted butter/hot sauce mixture over wings. Be sure all the wings are wet. Bake in 350°F oven until liquid sauce starts to bubble. Turn wings over one time. Serve and eat. Reserve liquid sauce for dipping. Refrigerate leftovers in reserved sauce.

Submitted by: Max Balotin