Instructions

For the wing sauce

1. Melt butter in a small saucepan over medium heat.
2. Add remaining ingredients and whisk to combine and heat through.
3. Remove from heat and set aside.

For the chicken wings

1. Heat oil in a large pot to 360 degrees Fahrenheit.
2. In a large bowl, combine chicken wings with cayenne pepper, salt and black pepper. Toss to coat. Add cornstarch a bit at a time and toss, making sure each wing is coated.
3. Working batches, carefully add wings to hot oil, no more than a single layer at a time. I had to do three batches total. Cook for 10 minutes each batch, turning halfway through so they’re evenly browned. Remove to paper towel-lined plate to drain.
4. When all wings are cooked, add to a large bowl, pour wing sauce over the top and toss to coat.

For the remoulade

1. Combine egg yolks, lemon juice, salt, black pepper and cayenne pepper in the bowl of a food processor fitted with the plastic blade and pulse to combine. Add oil slowly through the top, running continuously until sauce forms.
2. Add all the remaining ingredients to the food processor except the blue cheese and pulse to combine, about 8 pulses.
3. Pour the sauce into a bowl and fold in the blue cheese.
4. Serve wings with celery sticks and remoulade for dipping.