Instructions: When the "Limited time only" signs come down for this one, well all smile. Because now weve got a clone recipe thatll closely duplicate the sweet and spicy sauce on these amazing chicken wings. The Colonels people coat the wings with a KFC-style breading before frying them up and adding the Cajun sauce. But you dont need wings to put this sauce to work.

This recipe makes 1
cup of the sauce that you can use to coat beef, pork or other chicken parts.

This recipe requires the meat variety of Paul Prudhommes Magic Seasoning

Blends, but it will also work with other Cajun seasoning blends available in most markets.

1. Combine the sauce ingredients in a small saucepan over medium heat. Stir until ingredients are well combined and bring to a boil. Then reduce heat and simmer uncovered for 20-25 minutes or until thickened.

2. As sauce is simmering, heat up 6 to 8 cups of shortening in a deep fryer set to 350 degrees.

3. Combine the beaten egg with the milk in a small bowl.

4. In another small bowl, combine the flour, salt, pepper, and MSG.

5. When shortening is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour. Arrange wings on a plate until each one is coated with batter.

6. Fry the wings in the shortening for 9 to 12 minutes or until light golden brown. If you have a small fryer, you may wish to fry 10 of the wings at a time.

Drain on paper towels or a rack.

7. When the sauce is done, brush the entire surface of each wing with a coating of sauce. Serve immediately.

Makes 2 to 4 servings (20 wings).

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