Name: Kicked Up Wings
Ingredients: 1 qt Vegetable oil; for frying; 2 Dozen Chicken drumies; (chicken wings with small wing joint;; Removed); 2 c Crystal Hot Sauce; 1 c Sour cream; 1/2 c Heavy cream; Juice of one lemon; 1 ts Minced shallots; 1/2 ts Minced garlic; 1/4 lb Crumbled Maytag Blue cheese; Salt; to taste; Freshly-ground black pepper; to taste; 1 ds Worcestershire sauce; 1 1/2 c Flour; 2 Eggs; beaten with; 1 tb Milk; Emeril's Essence; see * Note; 2 Carrots; peeled, and; Cut into 3" sticks; 2 Celery stalks; peeled, and; Cut into 3" sticks

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy, Eggs		Emlive04	4	servings

INGREDIENTS

1	qt	Vegetable oil; for frying
2		Dozen Chicken drumies
		(chicken wings with small wing joint;
		Removed)
2	c	Crystal Hot Sauce
1	c	Sour cream
1/2	c	Heavy cream
		Juice of one lemon
1	ts	Minced shallots
1/2	ts	Minced garlic
1/4	lb	Crumbled Maytag Blue cheese
		Salt; to taste
		Freshly-ground black pepper; to taste
1	ds	Worcestershire sauce
1 1/2	c	Flour
2		Eggs; beaten with
1	tb	Milk
		Emeril's Essence; see * Note
2		Carrots; peeled, and
		Cut into 3" sticks
2		Celery stalks; peeled, and
		Cut into 3" sticks

INSTRUCTIONS

* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.
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 Emeril's
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. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A49 broadcast 10-06-1997) 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
10-07-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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