---------- Recipe via UNREGISTERED Meal-Master (tm) v8.05
 
      Title: Kicked Up Wings
 Categories: Chicken, *poultry, Snacks, Appetizers
      Yield: 4 servings
 
      1 qt Vegetable oil; for frying
      2    Dozen chicken drumettes
           (chicken wings with small
           -wing joint;
           Removed)
      2 c  Crystal hot sauce
      1 c  Sour cream
    1/2 c  Heavy cream
           One lemon; juice of
      1 ts Minced shallots
    1/2 ts Minced garlic
    1/4 lb Crumbled maytag blue cheese
           Salt; to taste
           Freshly-ground black pepper;
           -to taste
      1 ds Worcestershire sauce
  1 1/2 c  Flour
      2    Eggs; beaten with
      1 tb Milk
           Emeril's essence; see * note
      2    Carrots; peeled, and
           Cut into 3" sticks
      2    Celery stalks; peeled, and
           Cut into 3" sticks
 
  * Note: See the "Emeril's Essence Information" recipe which is
  included in this collection.
  
  Place the oil in a deep pan and heat the oil. Place the 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, cream, lemon juice,
  shallots, and garlic. Blend until smooth. Stir in the crumbled cheese
  and blend until smooth. Season the dip with salt, pepper, hot sauce,
  and Worcestershire sauce.
  
  Season the flour with Emeril's 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 wings on a platter and serve with the
  blue cheese dip, carrots, and celery.
  
  Recipe Source: EMERIL LIVE with Emeril Lagasse
  
  Recipe by: Emeril Lagasse
 
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