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Kicked-Up Chicken Wings with an Apple & Bourbon Glaze

Kicked-Up Chicken Wings with an Apple & Bourbon Glaze

  • Prep Time: 15 minutes plus marinating time
  • Total Time: 1 1/2 to 2 hours
  • Yield: About 28 wings, 4 servings


  • 4 1/2 pounds chicken wings, tips removed and cut in half at joint, rinsed and wiped dry
  • 1/2 cup red hot pepper sauce
  • 1 teaspoon cracked black pepper
  • 1/2 teaspoon salt
  • 6 cups vegetable oil, for frying
  • 2 cups all-purpose flour
  • 2 tablespoons Essence, plus more for sprinkling
  • Apple & Bourbon Glaze


  • In a large, shallow non-reactive bowl combine the chicken, hot sauce, pepper, and salt, and toss well to combine. Cover the chicken with plastic wrap, refrigerate, and let marinate for at least 1 hour and up to 3 hours.

    In a heavy pot, heat the oil to 360 degrees F.

  • In a large mixing bowl, combine the flour and the 2 tablespoons Essence. Remove the chicken from the marinade and add to the flour 1 at a time, tossing to coat evenly.

    Add the coated chicken wings to the hot oil in batches and cook, turning occasionally, until browned on all sides and cooked through, 8 to12 minutes. Remove the chicken wings from the fryer with a slotted spoon and drain on paper towels.

  • Sprinkle lightly with Essence and serve immediately with the Spiced Apple & Bourbon Glaze.


Recipe Details