Buffalo Wings

Prepare the chicken wingettes by patting them thoroughly dry with paper towels, then season generously on all sides with the Poultry Shake seasoning blend. Allow the seasoned wings to rest uncovered so the coating adheres and the surface dries further.

Heat oil in a deep fryer or heavy-bottomed pot to 375°F (190°C), ensuring there is sufficient depth to fully submerge the wings. Use a thermometer to confirm the temperature before proceeding.

Prepare the buffalo sauce by melting the unsalted butter in a saucepan over medium-low heat, then whisk in the Smoky Chipotle Hot Sauce, tomato paste, and soy sauce until fully combined and smooth.

Reduce the sauce heat to low and keep warm, stirring occasionally to maintain the emulsion and prevent the butter from separating.

Working in batches to avoid overcrowding and temperature drops, carefully lower the seasoned wingettes into the hot oil using tongs or a fry basket. Fry until the skin is deep golden brown and fully crisp.

Remove the fried wings from the oil and transfer them to a wire rack set over a baking sheet to drain excess oil briefly. Avoid stacking the wings, as trapped steam will soften the crisp skin.

Transfer the drained wings immediately into a large mixing bowl, pour the warm chipotle buffalo sauce over them, and toss vigorously until every wing is evenly and generously coated.

Arrange the sauced wings on a serving platter and serve immediately while hot and crisp, accompanied by celery sticks and a cooling dipping sauce such as blue cheese or ranch dressing if desired.