Gator Wings

from the kitchen of Chef Paul Prudhomme

1 quart chopped jalapeño peppers
4¾ cups cayenne pepper
1⅔ cups Worcetershire sauce
4¾ quarts chicken stock
1⅔ quarts vinegar
3¼ cups vegetable oil
8 tablespoons black pepper
6⅓ tablespoons fresh chopped garlic
3 cups Chef Paul Prudhomme's Meat Magic®
40 pounds chicken drummettes
seasoned flour
egg wash
vegetable oil for frying
⅛ 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 ⅓ 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