Watch and listen to this recipe from Emeril Lagasse
View the full recipe here.

1. Marinate Chicken
Combine the chicken, hot sauce, pepper, salt, and toss well.

2. Refrigerate
Cover the chicken with plastic wrap, refrigerate, and let marinate, for at least 1 hour, and up to 3 hours.

3. Dredge
Remove the chicken from the marinade and add to seasoned flour one at a time, tossing to coat evenly.

4. Fry
Add the chicken in two batches to the hot oil and cook, turning occasionally, until brown on all sides and cooked through, 6 to 8 minutes.

5. Prepare Dipping Sauce
Blend sour cream, heavy cream, blue cheese, and seasonings in a blender or food processor until smooth, about 2 minutes.

6. Drain
Remove the chicken wings from the fryer with a slotted spoon and drain on paper towels.

7. Serve
Place the dipping sauce in a decorative bowl and serve alongside chicken wings, celery, and carrot sticks.