Sriachi-spiked Chicken Wings

Sriachi-spiked Chicken Wings

• Peanut oil or Canola oil, for deep frying
• 4 pounds chicken wings, rinsed and patted dry with paper towels
• 1/3 cup flour
• 1 tsp kosher salt
• 1 tsp freshly ground pepper
• 1 tsp paprika
• 1/2 cup sriachi chili sauce
• 1/4 cup Texas Champagne hot Sauce (or Crystal Hot Sauce)
• 8 ounces butter, melted (2 Sticks)
• 1/2 lemon, juiced
• 1 tablespoon Tobasco* Blue Cheese Dip:
• 8 ounces blue cheese
• 4 ounces cream cheese
• 1/2 lemon, juiced
• 8 ribs celery, cut on the bias into dipping-sized sticks
• 4 Carrots, cut on the bias into dipping-sized sticks

  *I like Scorned Woman, El Yucateco or another habanero based sauce.

  In a deep fryer or large saucepan heat vegetable oil until a thermometer registers 350 -375 degrees F. While the oil is heating up, cut off wing tips and discard (optional). Halve chicken wings at joint. Lightly coat chicken with the seasoned flour, then carefully drop in, a few at a time, into hot oil. 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, lemon juice and hot pepper sauce. Whisk well to combine and pour over fried chicken wings. Allow to sit a few minutes before serving with the Blue Cheese Dressing.

  Blue Cheese Dip:
  In the bowl of a food processor combine blue cheese, cream cheese and lemon juice. Process until smooth and well combined. Serve with celery-carrot sticks and spicy chicken wings.

  Yield: 6 to 8 servings