Baptist Church Fried Chicken Wings

Total Time:
45 min
15 min
30 min

2 servings (6 to 10 Wings)

  • Oil, for deep frying
  • 1/2 cup buttermilk
  • 3 tablespoons Creole spice (Essence), recipe follows
  • 2 cups flour
  • 1 pound chicken wings
  • Potato salad, for serving
  • Parsley sprigs, for garnish
  • 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
  • In a deep fryer or high-sided skillet heat oil to 360 degrees F.

  • In a mixing bowl combine buttermilk, 1 tablespoon Creole spice and 1/2 cup flour; mix well to make a paste. Season remaining flour with remaining Creole spice. Dip wings, one at a time, into batter, allowing excess to drip off. Dredge in seasoned flour. Fry immediately in hot oil, 6 to 8 minutes, moving and turning pieces frequently with long tongs. Drain on paper towels. Do this in batches. If wings are large, remove with tongs, drain, transfer to a baking sheet and bake in a preheated 350 degrees F until very crispy, about 10 minutes. Serve with potato salad garnished with parsley sprigs.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly.

  • Yield: 2/3 cup

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