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Baptist Church-Fried Chicken Wings

List of Ingredients




Recipe By : Emeril Lagasse

oil -- for deep frying
1/2 cup buttermilk
3 tablespoons bayou blast
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.

In a mixing bowl combine buttermilk, 1 tablespoon Bayou Blast and 1/2 cup flour; mix well to make a paste. Season remaining flour with remaining Creole seasoning. 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 degree oven until very crispy, about 10 minutes. Serve with potato salad garnished with parsley sprigs.

This recipe yields 2 servings (6 to 10 wings).

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse