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

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    28 Reviews
    5 28
    0/1000 characters
    Your Rating:
    Sort by: 
    THis is one great recipe....  
    This is a wonderful, crusty coating for chicken with versatility! DG and I made this for the second time tonight. We like everything spicy with lots of flavor, so we increased the Essence mixture by at least double. We used sour cream thinned with a bit of milk instead of buttermilk and plenty of Essence in both the cream and in the flour. More spice, less flour!Basically, Our sour cream mixture was thinned down by about 1/4 or more, and we reduced the flour /dredge amount by quite a bit as well. I didn't find any reason to add flour to the cream. Once the chicken is coated in sour cream, it will collect a thick flour coating by dredging, and you don't argue with a paste at all! Since we used larger pieces of chicken, we fried till crisp and then baked them until there was no more pink in the chicken when the thickest area was sliced and viewed. I'd suggest At Least 350 degrees or hotter with 40 Plus minutes or longer of baking. Always check for pink and cook longer if needed. 
    Hands down, the best fried chicken I've ever made! I'm from Georgia and this recipe by far beat all others before it! I used 2% milk since I didn't have buttermilk on hand and it turned out GREAT!
    I've never prepared wings before. Despite dealing with the paste, which wasn't that bad, just add a little more water like most people wrote before me, the wings had a very nice crust. I also used some bread crumbs, I like the taste and it worked as a good filler. I recommend baking them after you fry them regardless of their size. I let them sit at 450 F for about 25 minutes, mainly because my stove isn't so hot. These tasted very good coming from myself and those I served them to. I am a huge fan of wings and these are some good wings. I'll make these again.
    Best fried chicken the united kingdom, thanks food network.
    crust was wonderful however both crust and chicken was missing flavor. I give it 3 stars.
    OK! Had a very nice crust. I had to definatly thin out buttermilk mixture with more buttermilk and water. Giving a 4 because because some may not like thicker crust.
    I tried these wings this evening. My first problem was that the batter was thicker than paste (I followed the direction exactly as written). I used a little more buttermilk in the batter. I fried them and thought that they were somewhat bland and not spicy enough. Next time I think I'm going to add some hot sauce to the wings before dipping them in the batter.
    I am on my way to making the best wings ever
    This is the way to do chicken, Or anything fried, First was the wings that were made to perfection, then I changed some of the spices around and dipped zucchini slices in it and fried those bad boys up with a lemon garlic aioli. Ummm, this is the best crispiest just like resuraunt crust recipe, it is a definate keeper, anytime i need a batter for anything I keep coming back to this one!
    With the beginning batter/paste I have to option to truly spice up my chicken...I added extra cayenne and some provence herbs to the flour, but the possibilities are truly endless. Six minutes in my deep fryer and BAM, super wings! Used both blue cheese and spicy thai as dips, the stuff just disappeared. Bravo Emeril!
    These sure are some great wings!! I added some hot sauce to the batter to spice em up a little more and served them with bleu cheese dressing! My boyfriend and the guy on our coach gave them 4 thumbs up!!!!
    I just got done making these chicken wings for my family. VERY easy to make, & very very good!!!! My dad who normally only eats about 2 wings, ate 5 of them tonight. I can't wait to try it again with others.
    This is the best recipe for chicken wings I have tried. It's light and very tastie!
    My family loves this!!
    This was a very simple yet very tasty recipe! I actually watered down the buttermilk mixture with some water as I thought it was too thick. It turned out wonderful. This is a no fail recipe!
    They were crispy and lots of flavor THE BEST!!!!!!!!!
    This was so easy to do. The wings were very good but needed more heat.
    chicken was very juicy and tender. crust had a very good texture,and tasted very good. I will definently make this again.
    Followed recipe to a "T"
    My first-evr perfect fried chicken..just the way we like it !
    Made these for our superbowl party. They were a big hit, as is every Emeril recipe I make. The best part is they were very easy. Thanks Emeril & Foodnetwork!!!
    turned out real crispy...but no one seemed to care for it. made it for the super bowl...maybe my family's just picky.
    simple to prepare and really tasty
    The batter for these wings is so light and flavorful. I fry in peanut oil and they turned out brown, crispy and delicious.

    Thanks Emeril, even my brother in law loved them.
    Absolutely awesome, great flavor, and very crispy!
    The best fried chicken I have ever made! And I was raised in Oklahoma, where fried chicken was served for every meal and gravy is the state's only beverage!!!

    All the different spices makes this taste like take out.
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Fried Chicken Salad with Buttermilk-Chive Dressing

    Recipe courtesy of Guy Fieri