Emeril's Buffalo-Style wings

By lady_bug2

Ingredients

• 20 Whole Chicken Wings (wash/pat dry)
• 1 Cup All Purpose Flour
• 1 tspn Salt
• 1 tspn Fresh Ground Pepper
• 1 tspn Cayenne Pepper
• Vegetable oil for frying
• Bottle of Hot Wing Sauce
• Carrots and celery cut in batons
• Blue Cheese Dipping Sauce

Details

Servings 4

Preparation

Step 1

Separate wings into drumettes and wings, discard tip joints. Place chicken in zip-top plastic bag.

In small bowl combine flour, salt, pepper, cayenne. Add the seasoned flour to plastic bag and toss to coat.

Pour chicken pieces and excess flour onto baking sheet and spread evenly.
Allow chicken to set on floured baking sheet to dry about 1 hour.

Preheat fryer or large stockpot filled
half way with vegetable oil to 350°.
Add chicken to hot oil and fry until cooked and crispy, about 10-13 minutes.
Place in bowl & drizzle with hot sauce, toss to coat.