Recipe courtesy of Emeril Lagasse
Total:
1 hr 35 min
Prep:
1 hr 5 min
Cook:
30 min
Yield:
4 servings

Ingredients

  • 1 quart of vegetable oil for frying
  • 2 dozen chicken drumies (chicken wings with small wing joint removed)
  • 2 cups Crystal Hot Sauce
  • 1 cup sour cream
  • 1/2 cup heavy cream
  • Juice of one lemon
  • 1 teaspoon minced shallots
  • 1/2 teaspoon minced garlic
  • 1/4 pound crumbled Maytag Blue cheese
  • Salt and pepper
  • Dash of Worcestershire sauce
  • 1 1/2 cups flour
  • 2 eggs, beaten with 1 tablespoon milk
  • Essence, recipe follows
  • 2 carrots, peeled and cut into 3-inch sticks
  • 2 celery stalks, peeled and cut into 3-inch sticks
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

Directions

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 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.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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