Just in time for SuperBowl… Homemade Buffalo Wings recipe from Emeril Lagasse! Yumz!
20 whole chicken wings, washed well and patted dry
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
Vegetable oil, for frying
Emeril’s Wing Sauce, 1 recipe
8 large carrots, cut into 2 to 3-inches by 1/4-inch batons
8 ribs celery, cut into 2 to 3-inches by 1/4-inch batons
Blue Cheese Dipping Sauce, for serving
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.
*As seen on GMA