- 20 whole chicken wings, washed well and patted dry
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1 teaspoon cayenne pepper
- Emeril's Wing Sauce, 1 recipe
- Blue Cheese Dipping Sauce, for serving
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.