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Crispy Chicken Wings with Homemade Mumbo Sauce 4 1/2 pounds chicken wings, (tips removed), wings cut in half at joint, rinsed and wiped dry 1/2 cup red hot pepper sauce (such as Crystal, Louisiana Red Hot, or other mild Louisiana red hot 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 Original Essence, plus more for sprinkling Homemade Mumbo Sauce, for serving 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. Place on a wire rack set over a baking sheet. Add the chicken in 2 batches to the hot oil and cook, turning occasionally, until brown on all sides and cooked through, usually 10 to 12 minutes. Remove the chicken wings from the fryer with a slotted spoon and drain on paper towels briefly before serving. Place the wings in a large bowl and drizzle with enough of the Mumbo Sauce to coat, or serve on the side for dipping as desired. 4 to 6 servings Homemade Mumbo Sauce 1 cup ketchup ½ cup white vinegar 1/3 cup granulated sugar 1/3 cup pineapple juice ¼ cup Crystal hot sauce or other Louisiana hot sauce 1 tablespoon soy sauce 2 teaspoons smoked paprika 1 teaspoon cayenne Combine all ingredients in a medium saucepan over medium heat and bring to a simmer. Reduce heat to low and cook at a steady low simmer until sauce has reduced to the desired thickness, usually about 10 minutes. Makes about 2 cups Macaroni Salad ½ pound cavatappi, celentanni, ditalini, or other tubular pasta ½ cup mayonnaise ½ cup coarsely grated sharp yellow cheddar cheese ¼ cup drained diced pimentos ¼ cup minced celery 3 tablespoons sour cream 2 tablespoons finely chopped red onion 2 tablespoons finely chopped green onion 1 tablespoon apple cider vinegar 1 tablespoon chopped flat leaf parsley 2 teaspoons Creole mustard 1 ½ teaspoons chili garlic sauce 1 teaspoon sugar 1 teaspoon Emeril’s Original Essence or other Creole Seasoning ¼ teaspoon freshly ground black pepper Kosher salt, to taste Cook the pasta according to package directions until al dente. Drain and rinse under cool water; set aside to drain. In a mixing bowl, combine the remaining ingredients and stir to combine. Add the pasta, mix well, and season to taste with salt and additional pepper if necessary. Chill for at least 1 hour before serving and up to overnight. Makes 6 servings Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved. Kick Your Meals Up a Notch! Subscribe To Emeril's Channel Here: https://www.youtube.com/user/emeril?s... Shop Emeril on Amazon: https://www.amazon.com/emeril Stream Emeril’s New and Classic Series on: + Amazon Prime Live TV: https://www.amazon.com/gp/video/storefront/ref=atv_hm_liv_LRd18ca8_slct?contentType=home&contentId=live&serviceToken=eyJ0eXBlIjoiZmlsdGVyIiwibmF2Ijp0cnVlLCJzZWMiOm51bGwsInByaWQiOm51bGwsInJ0IjpudWxsLCJmaWx0ZXIiOnsibGluZWFyRmlsdGVyIjpbImFtem4xLXB2LWxpbmVhci1saXZlX3RhYi1maWx0ZXItcmVjZW50bHlfYWRkZWQiXX0sInJhbmsiOm51bGwsIm9mZnNldCI6MCwibnBzaSI6MCwib3JlcSI6ImZlOTI4Mjg3LTZhZTMtNDNhYy05YzUyLTZjOWQ3NTBmYjY2NjoxNzA0Mzg5MTkzMDAwIiwiYXBNYXgiOm51bGwsIm9yZXFrIjoiTGk2K28vZ3NoMGhHQ2NUZ2FUZ0tMem1iQXp0em5nb3NvZUkwNnphaGZkST0iLCJvcmVxa3YiOjEsImRkcHQiOm51bGx9 + Roku: https://therokuchannel.roku.com/browse/w.N1DMbQ544GIP7Mpxq0Lvu53zbRBPzYs50DAx/emeril-tv-collection + Plex: https://watch.plex.tv/live-tv/channel/the-emeril-lagasse-channel + Coming Soon: Samsung TV+, Sling / DISH, TCL TV+, LGTV