Baptist church-fried chicken wings

Yield: 2 servings

Measure Ingredient
1 \N oil; for deep frying
½ cup buttermilk
3.00 tablespoon bayou blast; see * note
2.00 cup flour
1.00 pounds chicken wings
1 \N potato salad; for serving
1 \N parsley sprigs; for garnish

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

In a deep fryer or high-sided skillet heat oil to 360 degrees. In a mixing bowl combine buttermilk, 1 tablespoon Bayou Blast and ½ 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 From the TV FOOD NETWORK - (Show # EE-2137 broadcast 04-28-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...


Recipe by: Emeril Lagasse

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