2 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon garlic powder
3/4 teaspoon white pepper
10 tablespoons (1-1/4 sticks) unsalted butter, in all
1 tablespoon, plus 1 teaspoon Tabasco sauce, in all
24 chicken wings, divided, tips removed, room temperature
2 cups vegetable oil
Blue Cheese Dressing
Celery sticks, optional
Combine the seasoning mix ingredients thoroughly in a small bowl. Makes 2 tablespoons, plus 1-3/4 teaspoons.
Melt 5 tablespoons of the butter with 2 teaspoons of the tabasco sauce in a small saucepan over low heat. Pour into a small, shallow bowl or pie plate, and let cool slightly.
Place the chicken wings in a large bowl, sprinkle with 2 tablespoons of the seasoning mix, and add the butter mixture into the wings with your hands, distributing the seasoning evenly. (Be sure to have the chicken wings at room temperature; if they're cold, the marinade mixture will congeal and won't coat the chicken evenly.) Set aside to marinate while you heat the oil.
Heat the oil in a large, heavy skillet over high heat. When the oil is very hot, add as many wings as will fit easily on a single layer. Fry until crisp and golden brown, about 8-12 minutes, turning several times. Drain on paper towels. Repeat with the remaining wings.
Meanwhile, make a finishing sauce by melting the remaining 5 tablespoons butter with the remaining 2 teaspoons Tabasco and the remaining seasoning mix in a small saucepan. Pour the seasoning mix over the chicken wings and arrange on platter. Serve with celery and Blue Cheese Dressing.
