Gator Wings

from the kitchen of Chef Paul Prudhomme

ingredients
1 quart chopped jalapeño peppers
4-3/4 cups cayenne pepper
1-2/3 cups Worcetershire sauce
4-3/4 quarts chicken stock
1-2/3 quarts vinegar
3-1/4 cups vegetable oil
8 tablespoons black pepper
6-1/3 tablespoons fresh chopped garlic
3 cups Chef Paul Prudhomme's Meat Magic®
40 pounds chicken drummettes
Seasoned flour
Egg wash
Vegetable oil for frying
1/8 cup Chef Paul Prudhomme's Magic Pepper Sauce®
how to prepare

Combine the first 8 ingredients to make the marinade and let sit for 15-20 minutes.  Place the chicken drummettes in sealable plastic bags.  Stir the marinade well and pour over the chicken.  Seal and refrigerate for a minimum of 24 hours, preferably 48 hours.

Season flour with 1/2 cup Meat Magic to 1 gallon of flour.  Make egg wash with 16 eggs to 1 gallon of milk.

Heat oil.  Drain drummettes.  Dredge with seasoned flour and drop into egg wash.  Let soak a couple of minutes.  Dredge in seasoned flour again and fry in hot oil until golden brown.

Copyright © 1994 by Paul Prudhomme