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Ingredients

2 1/2 pounds Chicken wings, tips removed and cut in half at joint, rinsed and wiped dry
1/2 cup Red hot pepper sauce
1 teaspoon Cracked black pepper
1/2 teaspoon Salt
6 cups Vegetable oil, for frying
1 1/2 cups All-purpose flour
2 tablespoons Plus 1 teaspoon Essence, recipe follows
Blue Cheese Dipping Sauce, recipe follows
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons Paprika
2 tablespoons Salt
2 tablespoons Garlic powder
1 tablespoon Black pepper
1 tablespoon Onion powder
1 tablespoon Cayenne pepper
1 tablespoon Dried leaf oregano
1 tablespoon Dried thyme
Blue Cheese Dipping Sauce:
1/2 cup Sour cream
1/4 cup Heavy cream
8 ounces Blue cheese
1 teaspoon Hot red pepper sauce
1/2 teaspoon Worcestershire
1/2 teaspoon Salt

Preparation

In a large shallow, non-reactive bowl combine the chicken, hot sauce, pepper, and salt, and toss well to combine. Cover the chicken with plastic wrap, refrigerate, and let marinate, for at least 1 hour, and up to 3 hours.

In a heavy pot, heat the oil to 360 degrees F.

In a large mixing bowl, combine the flour and 2 tablespoons Essence. Remove the chicken from the marinade and add to the flour 1 at a time, tossing to coat evenly.

Add the chicken in 2 batches to the hot oil and cook, turning occasionally, until brown on all sides and cooked through, 6 to 8 minutes. Remove the chicken wings from the fryer with a slotted spoon and drain on paper towels.

Sprinkle with the remaining Essence and serve immediately with Blue Cheese Dipping Sauce.

For Essence:

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

For Blue Cheese Dipping Sauce:

Place all the ingredients in a food processor or blender and process on high speed until smooth, about 2 minutes. Pour into a decorative bowl.

Cook's Notes

Nutrition Information