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

Directions

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.

Ingredients

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

Directions

Combine all ingredients thoroughly
and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by
William and Morrow, 1993.

Ingredients

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

Directions

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.