Roxy
Well-known member
I just found this recipe for hot chicken wings...it is Emerils recipe and it sounds good to me. Go Huskers...hope you all have a fun and safe weekend.
Emeril's Kicked Up Hot Spicy Chicken Wings:
Vegetable oil for deep frying
4 lb.s chicken wings, seperated at the joints, wing timps reserved for another use
1/2 Srirachi Chili Sauce
1/4 cup Chrystal Hot Sauce, or you favorite Louisiana-Style Red Hot Sauce
8 oz.s butter, melted
Juice of half a lemon
1 T. Tabasco Sauce
8 oz.s blue cheese
Juice of half a lemon
8 ribs of celery, cut on the bias into dipping-size batons
Directions
In a deep fryer or large saucepan heat vegetable oil until a thermometer registers 350°F. Rinse chicken wings well under cool water and pat thoroughly dry with paper towels. Fry chicken wings in batches until golden brown and wings float in the oil, about 6 to 8 minutes. Drain well on paper towels.
In a large bowl combine Srirachi sauce, Crystal Hot Sauce, melted butter, juice of half a lemon and Tabasco. Whisk well to combine and pour over fried chicken wings. Allow to sit a few minutes before serving.
While the wings are resting, in the bowl of a food processor combine blue cheese, cream cheese and the juice of half a lemon. Process until smooth and well combined. Serve with celery batons and spicy chicken wings.
Makes 6 to 8 servings.
Emeril's Kicked Up Hot Spicy Chicken Wings:
Vegetable oil for deep frying
4 lb.s chicken wings, seperated at the joints, wing timps reserved for another use
1/2 Srirachi Chili Sauce
1/4 cup Chrystal Hot Sauce, or you favorite Louisiana-Style Red Hot Sauce
8 oz.s butter, melted
Juice of half a lemon
1 T. Tabasco Sauce
8 oz.s blue cheese
Juice of half a lemon
8 ribs of celery, cut on the bias into dipping-size batons
Directions
In a deep fryer or large saucepan heat vegetable oil until a thermometer registers 350°F. Rinse chicken wings well under cool water and pat thoroughly dry with paper towels. Fry chicken wings in batches until golden brown and wings float in the oil, about 6 to 8 minutes. Drain well on paper towels.
In a large bowl combine Srirachi sauce, Crystal Hot Sauce, melted butter, juice of half a lemon and Tabasco. Whisk well to combine and pour over fried chicken wings. Allow to sit a few minutes before serving.
While the wings are resting, in the bowl of a food processor combine blue cheese, cream cheese and the juice of half a lemon. Process until smooth and well combined. Serve with celery batons and spicy chicken wings.
Makes 6 to 8 servings.
