Melt butter in sauce pan, stir in Red devil sauce, let simmer over low heat. Pour approx. 4 oz. Fry Magic in gallon size zipper bag. Dip chicken pieces in water and shake in bag, coat well. Fry chicken pieces in 1/4" oil, 5 minutes per side. (Electric skillet at 350 works great.) Remove chicken pieces from skillet and drain on paper towel. Dip chicken pieces in sauce mixture, place on serving platter until "dry" looking, dip pieces in sauce again and place back in skillet to cook another 10-15 minutes per side. Remove chicken from skillet and place on paper towel to drain. Dip once again in sauce and serve.

*may substitute like brands.

This method of preparing the wings was devised after about 2 months of testing different methods each Sunday during football season. The recipe calls for 2-3 lbs. Of wings, but if your friends and family are anything like mine, you'll need to double it, and maybe more! (Especially for those playoff weekends). The reason we use a coating mix is that after the initial frying time, the coating really absorbs the hot sauce (this is what all the other recipes I've run across lack). Then the final frying finishes cooking the chicken and seals up the hot sauce coating. Dipping the pieces before serving provides the final texture and flavor.