Trent's Srirachi-Spiked Chicken Wings with Blue Cheese and Celery Crudite

• 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
• 1/2 lemon, juiced
• 1 tablespoon hot pepper sauce
• 8 ounces blue cheese
• 4 ounces cream cheese
• 1/2 lemon, juiced
• 8 ribs celery, cut on the bias into dipping-sized batons

1. In a deep fryer or large saucepan heat vegetable oil until a thermometer registers 35 degrees F. Fry chicken wings in batches until golden brown and wings float in the oil, about 6 to 8 minutes.
2. Drain well on paper towels.
3. In a large bowl combine sriachi sauce, Crystal Hot Sauce, melted butter, lemon juice and hot pepper sauce.
4. Whisk well to combine and pour over fried chicken wings.
5. Allow to sit a few minutes before serving with BLUE CHEESE AND CELERY CRUDITE.
6. In the bowl of a food processor combine blue cheese, cream cheese and lemon juice.
7. Process until smooth and well combined.
8. Serve with celery batons and spicy chicken wings.
9. Yield: 6 to 8 servings

vegetable oil, chicken, sriachi chili sauce, crystal, butter, lemon, hot pepper, blue cheese, cream cheese, lemon, celery

Taken from www.foodnetwork.com/recipes/emeril-lagasse/trents-sriachi-spiked-chicken-wings-with-blue-cheese-and-celery-crudite-recipe.html (may not work)