EMERIL'S KICKED-UP CHICKEN WINGS WITH SPICED APPLE & BOURBON GLAZE

Emeril's Kicked-Up Chicken Wings with Spiced Apple & Bourbon Glaze image

Provided by Martha Stewart

Yield Makes about 28 wings

Number Of Ingredients 8

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 Emeril's Essence
Spiced Apple & Bourbon Glaze

Steps:

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 2 tablespoons Essence. Remove the chicken from the marinade and add to the flour 1 at a time, tossing to coat evenly.
Add the chicken in 2 batches to the hot oil and cook, turning occasionally, until brown on all sides and cooked through, 6 to 8 minutes. Remove the chicken wings from the fryer with a slotted spoon and drain on paper towels.
Sprinkle with the remaining Essence and serve immediately with the Spiced Apple & Bourbon Glaze.