- 20 whole chicken wings, washed well and patted dry
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon cayenne pepper
- Vegetable oil, for frying
- 1 bottle Emeril's Wing Sauce
- 8 large carrots, cut into 2 to 3-inches by 1/4-inch batons
- 8 ribs celery, cut into 2 to 3-inches by 1/4-inch batons
- Seasoned Fries, recipe follows, for serving
- Blue Cheese Dipping Sauce, recipe follows, for serving
Separate the chicken wings into drumettes and wings, discarding the wing tip joint. Place chicken wings and drumettes into a large, zip-top plastic bag or large brown paper bag. In a small bowl, combine the flour, salt, pepper, and cayenne. Add the seasoned flour to the plastic bag and toss to coat well.
Pour the chicken pieces and excess flour onto a baking sheet and spread evenly. Allow the chicken to sit on the floured baking sheet to dry out for about 1 hour.
Preheat fryer or a large stockpot filled halfway with vegetable oil to 350 degrees F.
Add chicken to hot oil and fry until cooked through and crispy, about 10 to 13 minutes.
Place the wings in a large bowl and drizzle with 1 bottle of the Emeril's Wing Sauce. Toss to coat well. Serve hot with the celery and carrot crudite and the Blue Cheese Dipping Sauce and the Seasoned Fries on the side.
Blue Cheese Dipping Sauce:
- 1 cup crumbled blue cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/2 cup buttermilk
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon minced garlic
- 1/2 teaspoon salt
- Freshly ground black pepper
Combine all ingredients in a small bowl and stir to combine. Serve immediately or store, covered and refrigerated, for up to 1 week before serving. Sauce may be made thicker by mashing some of the crumbled blue cheese against the side of the bowl. Sauce is better if allowed to sit for 1 or 2 days before serving.
Yield: about 1 1/2 cups
- 4 large russet or kinnebec potatoes, peeled and cut into 1/4 by 1/4-inch thick batons
- 2 quarts peanut oil
- Salt and freshly ground black pepper
- Emeril's Original Essence, to taste, recipe follows
Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. Cover with water by 1-inch and cover with ice. Refrigerate at least 30 minutes and up to 2 days.
In a 5-quart pot or Dutch oven fitted with a candy or deep-frying thermometer, (or in an electric deep-fryer), heat oil over medium-low heat until the thermometer registers 325 degrees F. Make sure that you have at least 3 inches of space between the top of the oil and the top of the pan, as fries will bubble up when they are added.
Drain ice water from cut fries and wrap potato pieces in a clean dishcloth or tea towel and thoroughly pat dry. Increase the heat to medium-high and add fries, a handful at a time, to the hot oil. Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6 to 8 minutes. Using a skimmer or a slotted spoon, carefully remove fries from the oil and set aside to drain on paper towels. Let rest for at least 10 minutes or up to 2 hours.
When ready to serve the French fries, reheat the oil to 350 degrees F. Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 minute. Transfer to a paper-lined platter and sprinkle with salt, pepper, and Essence, to taste. Serve immediately.
Yield: 4 Servings
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 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 oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.