Sriachi-Spiked Chicken Wings

with Blue cheese and Celery Crudite

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

  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. 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 BLUE CHEESE AND CELERY CRUDITE.

  BLUE CHEESE AND CELERY CRUDITE:
  In the bowl of a food processor combine blue cheese, cream cheese and lemon juice. Process until smooth and well combined. Serve with celery batons and spicy chicken wings.