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Emeril's Hot Wings

Source of Recipe

Emeril Lagasse


List of Ingredients

1 quart oil for frying
2 dozen chicken drummies (chicken wings)
2 cups hot sauce
1 cup sour cream
1/2 cup heavy cream
juice of 1 lemon
1 teaspoon minced shallots
1/2 teaspoon minced garlic
1/4 pound crumbled Maytag Blue cheese
salt and pepper
1 dash Worcestershire sauce
1 1/2 cups flour
2 beaten eggs (mix with 1 tbl. milk)
Essence
2 carrots, peeled, cut 3" sticks
2 celery stalks, peeled, cut 3" sticks


Recipe

Place the oil in a deep pan and heat the oil. Place the wings in a glass bowl and pour over 1 cup hot sauce. Stir the wings to mix thoroughly. Cover the bowl and refrigerate for 1 hour. In a mixing bowl, combine the sour cream, cream, lemon juice, shallots, and garlic. Blend until smooth. Stir in the crumbled cheese and blend until smooth. Season the dip with salt, pepper, hot sauce, and Worcestershire sauce. Season the flour with Essence. Dredge the wings in the flour.

Dip each wing in the egg wash, letting the excess drip off. Dredge the wings in the seasoned flour for a second time, coating the wing completely. Fry the wings in batches, until golden brown, about 4 to 5 minutes. Remove the wings from the oil and drain on paper-lined plate. Season the wings with salt and pepper. After all the wings are fried, place the wings in a medium mixing bowl. Pour the remaining hot sauce over the wings and toss to coat each wing completely. Place the wings on a platter and serve with the blue cheese dip, carrots, and celery. Yield: 4 servings


Emeril's Hoisin Sauce
3 jalapenos, seeded, finely chopped
1 1/2 cups sugar
1 quart hoisin sauce
2 cups water
juice of 2 small limes
2 tablespoons minced garlic
In a food processor, puree the jalapenos with the sugar. Add the hoisin sauce, water, and lime juice. Add the minced garlic. Puree until fully incorporated. Pour into a 2 quart container. Allow the sauce to sit for 1 hour to allow the sugar to dissolve. Stirring occasionally. Lay the frisee on a plate. Arrange the wings on top of the lettuce. Drizzle the sauce over the wings and lettuce. Garnish with parsley and chopped peanuts. Yield: 1 1/2 quarts of sauce


Emeril's Essence Seasoning
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
2 tablespoons onion powder
1 tablespoon cayenne
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all thoroughly. Yields 2/3 cup.