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Trent's Sriracha Spiked Chicken Wings With Blue Cheese & Celery Crudite

  • Yield: 6 to 8 servings


  • Vegetable oil for deep frying
  • 4 pounds chicken wings, rinsed and patted dry with paper towels
  • 1/2 cup sriachi chili sauce
  • 1/4 cup Crystal Hot Sauce
  • 8 ounces butter, melted
  • Juice of half a lemon
  • 1 tablespoon Tabasco Sauce
  • 8 ounces blue cheese
  • 4 ounces cream cheese
  • Juice of half a lemon
  • 8 ribs of celery, cut on the bias into dipping-sized batons


  • In a deep fryer or large saucepan heat vegetable oil until a thermometer registers 350F. Fry chicken wings in batches until golden brown and wings float in the oil, about 6 to 8 minutes. Drain well on paper towels.

  • In a large bowl combine sriachi sauce, Crystal Hot Sauce, melted butter, juice of half a lemon and Tabasco. Whisk well to combine and pour over fried chicken wings. Allow to sit a few minutes before serving with BLUE CHEESE & CELERY CRUDITE.

  • In the bowl of a food processor combine blue cheese, cream cheese and the juice of half a lemon. Process until smooth and well combined. Serve with celery batons and spicy chicken wings.