luckytrim
Chef Extraordinaire
Sriracha-Spiked Chicken Wings with Blue Cheese Dip and Celery Sticks
• Makes 6 to 8 servings
• 1/2 cup Sriracha Hot Chili Sauce*
• 1/4 cup hot red pepper sauce, such as Emeril's Kick It Up Red pepper sauce or Crystal hot sauce
• 8 ounces [sticks]unsalted butter, melted
• 2 tablespoons fresh lemon juice
• 1 tablespoon Tabasco Sauce
• 8 ounces blue cheese, at room temperature
• 4 ounces cream cheese, at room temperature
• Vegetable oil, for frying
• 4 pounds chicken wings, rinsed and patted dry with paper towels
• 8 ribs of celery, wiped clean and cut on the bias into dipping-sized batons
Combine the Sriracha sauce, hot red pepper sauce, melted butter, 1 tablespoon of the lemon juice, and the Tabasco in a medium bowl and whisk to combine. Set aside. Combine the blue cheese, cream cheese, and remaining 1 tablespoon lemon juice in a food processor and blend until smooth. Transfer to a decorative bowl for serving and set aside. [The blue cheese dip can be made 24 hours in advance and kept, covered, in the refrigerator. Let come to room temperature before serving.]
Heat enough oil to come halfway up the sides of a large saucepan or deep fryer to 350 F. Add the chicken wings in batches and fry, turning, until golden brown and they float in the oil, 6 to 8 minutes. Drain well on paper towels and transfer to a large serving dish.
Pour the sriracha mixture over the hot wings and let sit for 5 minutes. Serve hot.
*This Asian hot chili sauce is made from dried chilies that are ground into a paste with garlic, sugar, and other ingredients. It is available in Asian markets and some supermarkets, and can be found through online specialty food grocers
• Makes 6 to 8 servings
• 1/2 cup Sriracha Hot Chili Sauce*
• 1/4 cup hot red pepper sauce, such as Emeril's Kick It Up Red pepper sauce or Crystal hot sauce
• 8 ounces [sticks]unsalted butter, melted
• 2 tablespoons fresh lemon juice
• 1 tablespoon Tabasco Sauce
• 8 ounces blue cheese, at room temperature
• 4 ounces cream cheese, at room temperature
• Vegetable oil, for frying
• 4 pounds chicken wings, rinsed and patted dry with paper towels
• 8 ribs of celery, wiped clean and cut on the bias into dipping-sized batons
Combine the Sriracha sauce, hot red pepper sauce, melted butter, 1 tablespoon of the lemon juice, and the Tabasco in a medium bowl and whisk to combine. Set aside. Combine the blue cheese, cream cheese, and remaining 1 tablespoon lemon juice in a food processor and blend until smooth. Transfer to a decorative bowl for serving and set aside. [The blue cheese dip can be made 24 hours in advance and kept, covered, in the refrigerator. Let come to room temperature before serving.]
Heat enough oil to come halfway up the sides of a large saucepan or deep fryer to 350 F. Add the chicken wings in batches and fry, turning, until golden brown and they float in the oil, 6 to 8 minutes. Drain well on paper towels and transfer to a large serving dish.
Pour the sriracha mixture over the hot wings and let sit for 5 minutes. Serve hot.
*This Asian hot chili sauce is made from dried chilies that are ground into a paste with garlic, sugar, and other ingredients. It is available in Asian markets and some supermarkets, and can be found through online specialty food grocers