Big Game Foods | Emeril Lagasse

Muffalatta and Shrimp Po’ boy 00:00
Fried Chicken Wings with Pimenta Moida Wing Sauce 08:25
Ridiculously Tender Spareribs with Kansas City-Style BBQ Sauce 11:22

Fried Chicken Wings with Pimenta Moida Wing Sauce
20 whole chicken wings
1 cup flour
2 tsp fine sea salt
2 tsp garlic powder
1 tsp freshly ground pepper
½ tsp cayenne pepper
Pimenta Moida Wing Sauce
Yogurt-Garlic Sauce, for serving
Coarsely chopped cilantro or parsley, for serving
Separate the chicken wings into drummettes and wings, discarding the wing tip joint (save these for making stock). 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, garlic powder, 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 a fryer or a heavy, deep pot (cast iron works great) filled halfway with vegetable oil to 350 degrees F.
Working in batches, add chicken to the hot oil (do not crowd) and fry until chicken is golden brown, cooked through and crispy, 10 to 13 minutes. Take care to monitor the frying oil – it should remain between 325 and 350 degrees F during the frying process. The chicken will float on top of the oil when it is done.
Remove the wings from the hot oil and allow to drain on a wire rack positioned over newspaper or paper towels to drain briefly. Place the wings in a large bowl and drizzle with enough of the sauce to coat and toss to coat well.

Ridiculously Tender Spareribs with Kansas City-Style BBQ Sauce
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Muffalatta and Shrimp Po’ boy
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Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved. Kick Your Meals Up a Notch!

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