with Wing Sauce, Crudite, and Blue Cheese Dressing
Game day is upon us and part of watching the game is eating! Enter Emeril with a must make recipe!
Separate the chicken wings into drumettes and wings, discarding the wing tip joint. Place chicken wings and drumettes into a large, zip-top plastic bag or large brown paper bag.
In a small bowl, combine the flour, salt, pepper, and cayenne. Add the seasoned flour to the plastic bag and toss to coat well.
Pour the chicken pieces and excess flour onto a baking sheet and spread evenly. Allow the chicken to sit on the floured baking sheet to dry out for about 1 hour.
Preheat fryer or a large stockpot filled halfway with vegetable oil to 350 degrees F.
Add chicken to hot oil and fry until cooked through and crispy, about 10 to 13 minutes.
Place the wings in a large bowl and drizzle with 1 bottle of the Emeril's Wing Sauce. Toss to coat well.
Serve hot with the celery and carrot crudite and the Blue Cheese Dipping Sauce.
Recipe courtesy Emeril Lagasse, courtesy MSLO, Inc. 2010