Kicked Up Wings

[Roxy15]

Kicked Up Wings:

 

1 Quart Vegetable Oil For Frying

2 Dozen Chicken Drummies-Chicken Wings With Wing Joint Removed

2 Cups Crystal Hot Sauce

1 Cup Sour Cream

1/2 Cup Heavy Cream

Juice Of One Lemon

1 Tsp. Minced Shallots

1/2 Tsp. Minced Garlic

1/4 lb. Crumbled Maytag Bleu Cheese

Salt & Pepper

Dash Of Worcestershire Sauce

1-1/2 Cups Flour

2 Eggs, Beaten With 1 T. Milk

Emeril’s Essence

Party Carrot Sticks & Celery Sticks

 

Place the Vegetable Oil in a Deep Pan or Deep-Fat Fryer and heat the oil.

 

Place the Chicken 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, Heavy Cream, Lemon Juice, Shallots, and Garlic. Blend until smooth. Stir in the Crumbled Bleu Cheese and blend until smooth. Season the Dip with Salt, Pepper, Hot Sauce, and Worcestershire Sauce. Season the flour with 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 chicken wings on a platter and serve with the Bleu Cheese Dip, Carrots, and Celery Sticks.