| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Essnce01 |
2 |
servings |
INGREDIENTS
|
|
Oil; for deep frying |
| 1/2 |
c |
Buttermilk |
| 3 |
tb |
Bayou Blast; see * Note |
| 2 |
c |
Flour |
| 1 |
lb |
Chicken wings |
|
|
Potato salad; for serving |
|
|
Parsley sprigs; for garnish |
INSTRUCTIONS
* 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 1/2 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 - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
05-01-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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