GMA Recipe: Emeril's Kicked Up Hot Spicy Chicken Wings

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Emeril's Kicked Up Hot Spicy Chicken Wings
From chef and author Emeril Lagasse
June 8, 2007

Entertaining friends or just the family, try these tasty chicken wings. Emeril Lagasse took them up a notch on Good Morning America.

Ingredients

vegetable oil for deep frying

4 pounds chicken wings, separated at the joints, wing tips reserved for another use

1/2 cup Srirachi chili sauce

1/4 cup Crystal Hot Sauce, or your favorite Louisiana-style red hot sauce

8 ounces butter, melted

Juice of half a lemon

1 tablespoon Tabasco Sauce

8 ounces blue cheese

4 ounces cream cheese

juice of half a lemon

8 ribs of celery, cut on the bias into dipping-size batons

Directions

In a deep fryer or large saucepan heat vegetable oil until a thermometer registers 350°F. Rinse chicken wings well under cool water and pat thoroughly dry with paper towels. 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 Srirachi sauce, Crystal Hot Sauce, melted butter, juice of half a lemon and Tabasco. Whisk well to combine and pour over fried chicken wings. Allow to sit a few minutes before serving.

While the wings are resting, in the bowl of a food processor combine blue cheese, cream cheese and the juice of half a lemon. Process until smooth and well combined. Serve with celery batons and spicy chicken wings.

Makes 6 to 8 servings.

Recipe courtesy of Emeril Lagasse © 2007, Emeril's Food of Love Productions.