Place the oil in a deep pan and heat the oil.
Place the wings in a glass bowl and pour over 1 cup hot sauce.
Stir the wings to mix thoroughly. Cover the bowl and refrigerate
for 1 hour.
In a mixing bowl, combine the sour cream, cream, lemon juice, shallots,
and garlic. Blend until smooth. Stir in the crumbled cheese
and blend until smooth. Season the dip with salt, pepper, hot
sauce, and Worcestershire sauce.
Season the flour with Essence. Dredge the wings in the flour.
Dip each wing in the egg wash, letting the excess drip off. Dredge
the wings in the seasoned flour for a second time, coating the wing
Fry the wings in batches, until golden brown, about 4 to 5 minutes.
Remove the wings from the oil and drain on paper- lined plate.
Season the wings with salt and pepper.
After all the wings are fried, place the wings in a medium mixing bowl.
Pour the remaining hot sauce over the wings and toss to coat each wing
Place the wings on a platter and serve with the blue cheese dip,
carrots, and celery.
Essence (Emeril's Creole Seasoning): Combine all
ingredients thoroughly and store in an airtight jar or container.