Chicken wings are a favorite among football fans and Emeril’s Kicked-Up
Chicken Wings with Spiced Apple & Bourbon Glaze are no exception. Served with Mr. Joseph’s spiked lemonade, you’ll have yourself a real New Orleans-style tailgating party!

KICKED UP CHICKEN WINGS WITH SPICED APPLE & BOURBON GLAZE
SERVES 4

4 1/2 pounds chicken wings, tips removed, and cut in half at joint, rinsed and patted dry
1/2 cup Red Hot pepper sauce
1 teaspoon cracked black pepper
1/2 teaspoon coarse salt
6 cups vegetable oil, for frying
2 cups all-purpose flour
2 tablespoons Emeril's Essence (recipe follows)
Spiced Apple & Bourbon Glaze (recipe follows)

In a large shallow, nonreactive bowl, add chicken, hot sauce, pepper, and salt, and toss well to combine. Cover with plastic wrap and refrigerate for at least 1 hour, and up to 3 hours.

In a heavy, deep pot, heat oil to 360 degrees.

In a large bowl, combine flour and 2 tablespoons Essence. Working with one chicken wing at a time, remove from marinade and add to the flour at a time, tossing to coat evenly. Set aside. Repeat process with remaining wings.

Add chicken wings in 2 batches to hot oil and cook, turning occasionally, until brown on all sides and cooked through, 6 to 8 minutes. Using a slotted spoon, remove chicken wings and let drain on a paper towel-lined baking sheet. Sprinkle with Essence. Repeat process remaining chicken wings. Serve immediately with glaze.


EMERIL’S ESSENCE
MAKES 2/3 CUP

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme


Combine all ingredients thoroughly.



SPICED APPLE & BOURBON GLAZE
SERVES 4

3 cups apple cider
1 cup apple cider vinegar
1 cup prepared applesauce
1 cup granulated sugar
1/2 cup light-brown sugar
1/4 cup thinly sliced fresh ginger
1/2 stick cinnamon
1/2 vanilla bean, split in half lengthwise and seeds scraped
6 cardamom pods
2 teaspoons allspice berries
1 1/2 teaspoons crushed red pepper flakes
1/2 teaspoon dry mustard
2 teaspoons minced garlic
1/4 teaspoons salt
3 to 4 tablespoons bourbon

Place all of the ingredients, except bourbon, in a medium saucepan and bring to a boil over medium-high heat, stirring often to dissolve sugars. Reduce to medium heat and cook until the mixture is reduced to a glaze consistency, 30 to 35 minutes. Strain glaze through a fine-mesh sieve. Stir in bourbon, a tablespoon at a time, to reach desired flavor and consistency. Reserve until ready to use.

Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.

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