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For a satisfying appetizer or main course, you can’t go wrong with chicken wings, especially when they’re Emeril’s Kicked Up Chicken Wings with Blue Cheese Dipping Sauce. Be sure to let them marinate in the refrigerate. Not only will it enhance the flavor, but it will also make them extra crispy.
KICKED UP CHICKEN WINGS WITH BLUE CHEESE DIPPING SAUCE
SERVES 4
CHICKEN WINGS:
4 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
2 cups all-purpose flour
2 tablespoons Emeril’s Essence Creole Seasoning, plus more for seasoning
Blue Cheese Dipping Sauce (recipe follows)
In a large, shallow, nonreactive bowl, combine chicken wings, hot sauce, pepper, and salt, and toss well to combine. Cover with plastic wrap, refrigerate, and let marinate, for at least 1 hour, and up to 3 hours.
In a heavy pot, heat oil to 360 degrees F.
In a large bowl, whisk to combine flour and 2 tablespoons Essence. Remove chicken wings from marinade, discard marinade. Add wings to flour mixture, one wing at a time, tossing to coat evenly, and transfer to a baking sheet.
Add chicken wings, in 2 batches, to the hot oil and cook, turning occasionally, until brown on all sides and cooked through, 6 to 8 minutes. Using a slotted spoon, remove chicken wings and drain on a paper towel-lined baking sheet.
Season with additional Essence and serve immediately with dipping sauce.
BLUE CHEESE DIPPING SAUCE
1/2 cup sour cream
1/4 cup heavy cream
4 ounces blue cheese
1 teaspoon hot red pepper sauce
1/2 teaspoon Worcestershire
1/2 teaspoon salt
Place all the ingredients in a food processor or blender and process on high speed until smooth, about 2 minutes. Transfer to a serving bowl.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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