Honey's
Spicy Honey Wings - Emeril
20 chicken wings
1 1/2 cups all-purpose flour
3 tablespoons garlic powder
3 tablespoons Essence, recipe follows
1 teaspoon kosher salt
1/2 teaspoon freshly ground white pepper
Vegetable oil, for frying
1 cup hot pepper sauce
1/2 cup honey
3 tablespoons dark brown sugar
Blue cheese or ranch dressing, for serving
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or
nonstick aluminum foil.
To prepare chicken wings, cut off wing tips at the joint and discard the tips or
reserve for another use. In a large bowl, combine flour, garlic powder, Essence,
salt, and white pepper. Dredge the wings in the flour mixture, shaking off the
excess and let set on a plate.
In a large, deep-sided pot, heat several inches of vegetable oil to 350 degrees
F. When the oil is heated, dredge the wings a second time, again shaking off the
excess.
Deep-fry the wings until crispy and golden brown, about 12 minutes. While wings
are frying, mix the hot sauce, honey, and brown sugar in a large bowl until
mixture is smooth. Remove the wings from the oil, pat dry and then dip in the
hot sauce mixture to coat. Lay the wings on the baking sheet. Bake coated wings
until the sauce is dry, about 12 minutes. Serve hot with blue cheese or ranch
dressing.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
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 oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch,
published by William and Morrow, 1993.
