Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2006

FOR THE WINGS:
Vegetable oil for deep frying
4 pounds chicken wings, rinsed and patted dry with paper towels
3/4 cup Crystal Hot Sauce, or other Louisiana-style red hot sauce
8 ounces butter, melted
Juice of half a lemon
1 tablespoon Tabasco Sauce

BLUE CHEESE & CELERY CRUDITE:
8 ounces blue cheese
4 ounces cream cheese
Juice of half a lemon
8 ribs of celery, cut on the bias into dipping-sized batons

Preheat the Emerilware fryer to 325 degrees F.

Fry the chicken wings in batches until golden brown and wings float in the oil, 7 to 9 minutes. Drain well on paper towels.

In a large bowl combine the Crystal Hot Sauce, melted butter, juice of half a lemon and Tabasco sauce. Whisk well to combine and pour over fried chicken wings. Toss well to combine and allow to sit while you prepare the blue cheese and celery crudite.

While the chicken is marinating, 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. Transfer to a serving bowl and serve with celery batons and warm chicken wings.

Yield: 6 to 8 servings