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Kicked Up Wings

List of Ingredients




1 quart vegetable oil -- for frying
2 dozen chicken drumettes these are:
(chicken wings with small wing joint removed)
2 cups crystal hot sauce
1 cup sour cream
1/2 cup heavy cream
one lemon -- juice of
1 teaspoon minced shallots
1/2 teaspoon minced garlic
1/4 pound crumbled maytag blue cheese
salt -- to taste
freshly-ground black pepper -- to taste
1 dash Worcestershire sauce
1 1/2 cups flour
2 eggs -- beaten with
1 tablespoon milk
Emeril's essence
2 carrots -- peeled, and
cut into 3" sticks
2 celery stalks -- peeled, and
cut into 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 Emeril's 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.

Recipe Source: EMERIL LIVE with Emeril Lagasse