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    Baptist Church Fried Chicken Wings


    Source of Recipe


    Emeril

    List of Ingredients




    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

    Recipe



    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):
    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

    Combine all ingredients thoroughly.

    Yield: 2/3 cup

 

 

 


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