Tonight we’re invited over to the Parrets’ for roast suckling pig. To me that says barbecue, but not so according to M. Parret. According to him, it will be a sit down affair with real glasses and plates, while I was thinking paper and/or plastic. He was so offended, I begged his pardon Anyway.
I decided to make some fried chicken wings, on a real platter with paper napkins, to hand around with the before dinner drinks. And anyway, the last time I made chicken wings for drinks they went faster than the foie gras. We had some for lunch with sauteed yellow zucchini. So Franco-American, minus the can. The flowers are from my husband for my birthday tomorrow
Deep Fried Chicken Wings
2-3 pounds of cut up chicken wings
Salt and pepper
Season the wings with Emeril’s essence, salt and pepper, then allow to sit around for about 30 minutes. Dust or dredge the wings with flour and deep fry in the peanut oil until golden, about 10-12 minutes.