Buffalo-Style Wings With Emeril's Wing Sauce, Seasoned Fries And Crudite With A Blue Cheese Dressing

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20 whole chicken wings, washed well and patted dry

1 cup all-purpose flour

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 teaspoon cayenne pepper

Vegetable oil, for frying

1 bottle Emeril's Wing Sauce

8 large carrots, cut into 2 to 3-inches by 1/4-inch batons

8 ribs celery, cut into 2 to 3-inches by 1/4-inch batons

Seasoned Fries, recipe follows, for serving

Blue Cheese Dipping Sauce, recipe follows, for serving

1 cup crumbled blue cheese

1/4 cup sour cream

1/4 cup mayonnaise

1/2 cup buttermilk

1 teaspoon fresh lemon juice

1/2 teaspoon minced garlic

1/2 teaspoon salt

Freshly ground black pepper

4 large russet or kinnebec potatoes, peeled and cut into 1/4 by 1/4-inch thick batons

2 quarts peanut oil

Salt and freshly ground black pepper

Emeril's Original Essence, to taste, recipe follows

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 oregano

1 tablespoon dried thyme

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