Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or nonstick aluminum foil.
To prepare chicken wings, cut off wing tips at the joint and discard the tips or reserve for another use. In a large bowl, combine flour, garlic powder, Essence, salt, and white pepper. Dredge the wings in the flour mixture, shaking off the excess and let set on a plate.
In a large, deep-sided pot, heat several inches of vegetable oil to 350 degrees F. When the oil is heated, dredge the wings a second time, again shaking off the excess.
Deep-fry the wings until crispy and golden brown, about 12 minutes. While wings are frying, mix the hot sauce, honey, and brown sugar in a large bowl until mixture is smooth. Remove the wings from the oil, pat dry and then dip in the hot sauce mixture to coat. Lay the wings on the baking sheet. Bake coated wings until the sauce is dry, about 12 minutes. Serve hot with blue cheese or ranch dressing.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.