Baptist Church Fried Chicken Wings (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Ingredients:
oil, for deep frying |
1/2 cup buttermilk |
3 tablespoons creole spice (essence), recipe follows |
2 cups flour |
1 pound chicken wings |
potato salad, for serving |
parsley sprigs, for garnish |
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:
1. In a deep fryer or high-sided skillet heat oil to 360 degrees F.
2. In a mixing bowl combine buttermilk, 1 tablespoon Creole spice and 1/2 cup flour; mix well to make a paste. Season remaining flour with remaining Creole spice. 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 degrees F until very crispy, about 10 minutes. Serve with potato salad garnished with parsley sprigs.
3. Essence (Emeril's Creole Seasoning):
4. Combine all ingredients thoroughly.
5. Yield: 2/3 cup
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