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Emeril's Chicken Wings

Emeril's Chicken Wings

These wings are inspired from Lagasse's Stadium and are just perfect for tailgating! The wing sauce gives them a nice kick while the blue cheese dressing cools them off. You might want to make a double batch.

  • Yield: 6 to 8 appetizer portions



  • Separate the chicken wings into drummettes and wings, discarding the wing tip joint. Place chicken wings and drummettes into a large, zip-top plastic bag or large brown paper bag. 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.
  • 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 half of Emeril’s Wing Sauce. Toss to coat well. Serve hot with the remaining sauce and Blue Cheese Dipping Sauce.