Sometimes I just have the craziest craving for these and I can't explain it. It burns in my mind until I satisfy it. My dad makes the most amazing homemade wings, and he swears by this recipe (although he replaces the Crystal hot sauce with Frank's Red Hot). If you're ever experiencing that undeniable craving, try whipping up a batch of your own – it's easy!
Emeril's Buffalo Wings
Prep Time: 25 min. Rest Time: 1 hour. Cook Time: 30 min. Difficulty: Easy
Makes 20 wings. Recipe by Emeril Lagasse
20 whole chicken wings, washed well and patted dry
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
Vegetable oil, for frying
Emeril's Wing Sauce, 1 recipe
Blue Cheese Dipping Sauce, for serving
Emeril's Wing Sauce:
3 cups Crystal hot sauce (or Frank's Red Hot)
2 Tbsp apple cider vinegar
3 Tbsp sugar
1/2 lb unsalted butter, cut into pieces
1. Make the sauce: In a medium size sauce pan combine the hot sauce, apple cider vinegar, and sugar and bring to a simmer over medium heat. Reduce the heat to medium low and cook until the sauce is slightly reduced, about 12 to 15 minutes. Using a hand blender, slowly blend in the butter until the mixture is smooth.The sauce can be served immediately or stored in the refrigerator in an air tight container for several months. The sauce can be reheated over a low heat while constantly whisking to reincorporate the butter. Makes about 3 cups.
2. Make the wings: Separate the chicken wings into drumettes and wings, discarding the wing tip joint. Place chicken wings and drumettes into a large, zip-top plastic bag or large brown paper bag.
3. In a small bowl, combine the flour, salt, pepper, and cayenne. Add the seasoned flour to the plastic bag and toss to coat well. Pour the chicken pieces and excess flour onto a baking sheet and spread evenly. Allow the chicken to sit on the floured baking sheet to dry out for about 1 hour.
3. Preheat fryer or a large stockpot filled halfway with vegetable oil to 350 degrees F. Add chicken to hot oil and fry until cooked through and crispy, about 10 to 13 minutes. Place the wings in a large bowl and drizzle with wing sauce. Toss to coat well. Serve hot with celery carrot sticks and Blue Cheese Dipping Sauce.