If you’re obsessed with Sriracha, that hot sauce from Thailand, you’ll want to include Emeril’s Sriracha Chicken Wings into you game day party rotation or serve them to all the spice-lovers in your life.

SRIRACHA CHICKEN WINGS
MAKES 6 TO 8 SERVINGS

WINGS
Vegetable oil, for deep frying
4 pounds chicken wings, rinsed and patted dry with paper towels
1/2 cup Sriracha hot sauce
1/4 cup Crystal hot sauce
8 ounces unsalted butter, melted
Juice of ½ half lemon
1 tablespoon Tabasco sauce
8 ribs celery, cut on the bias into dipping-sized sticks

BLUE CHEESE DRESSING
8 ounces blue cheese
4 ounces cream cheese
Juice of half a lemon


Wings: In a deep fryer or large saucepan, heat vegetable oil until a deep-fry thermometer registers 350 degrees. Working in batches, fry chicken wings until they float to the top and are golden brown, about 6 to 8 minutes. Drain well on paper towels.

In a large bowl combine sriracha sauce, hot sauce, melted butter, lemon juice and Tabasco. Whisk well to combine and pour over fried chicken wings. Allow to sit a few minutes before serving with blue cheese dressing and celery.

Blue cheese dressing: In the bowl of a food processor, combine blue cheese, cream cheese, and lemon juice. Process until smooth and well combined.

Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.

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