Close

Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.

Recipe

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

  • Yield: 6 to 8 servings

Ingredients

  • FOR THE WINGS:
  • 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
  • BLUE CHEESE & CELERY CRUDITE:
  • 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

Directions

  • 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.