Oil, for deep frying
1/2 cup buttermilk
3 tablespoons Creole spice (Essence), recipe follows
2 cups flour
1 pound chicken wings
Potato salad, for serving
Parsley sprigs, for garnish

Cooking Recipe:

In a deep fryer or high-sided skillet heat oil to 360 degrees F.
In a mixing bowl mix or combine buttermilk, 1 tablespoon Creole spice and 1/2 cup flour; mix well to make a paste. Season remaining flour with remaining Creole spice. Dip wings, one at a time, into batter, allowing excess to drip off. Dredge in seasoned flour. Fry immediately in hot oil, 6 to 8 minutes, moving and turning pieces frequently with long tongs. Drain on paper towels. Do this in batches. If wings are large, remove with tongs, drain, transfer to a baking sheet and bake in a preheated 350 degrees F until very crispy, about 10 minutes. Serve with potato salad (makes a great accompanyment to any meal) garnished with parsley sprigs.

Essence (Emeril's Creole Seasoning):
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 leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.
Yield: 2/3 cup