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Trent’s Sriachi-Spiked Chicken Wings, Blue Cheese-Celery Crudite


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  • 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
  • 8 ounces blue cheese
  • 4 ounces cream cheese
  • 1/2 lemon juiced
  • 8 celery ribs cut on the bias
  • into dipping-sized batons


Servings 6


Step 1

In a deep fryer or large saucepan heat vegetable oil until a thermometer registers 35 degrees. 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.

For 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.

This recipe yields 6 to 8 servings.

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