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1
Preheat the oven to 200 degrees F.
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2
Toss the chicken wings in a bowl along with a sprinkling of salt, half of the lemon juice and 1/4 cup olive oil.
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3
Transfer wings to a baking sheet and roast until the fat has begun to render and the skin starts to get crispy, 25 to 30 minutes.
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4
Very carefully slice the carrots on a mandoline, then drop the slices into a bowl of ice water until ready to serve.
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5
Before serving, drain the carrots and add them to a serving dish.
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6
Drizzle with olive oil and season with salt.
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7
Add the carrot juice, habanero, honey, white wine vinegar and the remaining lemon juice to a saucepan over medium-high heat.
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8
Bring to a boil and cook until reduced by half, 20 minutes.
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9
Finish the sauce with the butter, stirring until completely melted and fully integrated.
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10
Taste and adjust the seasoning as needed.
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11
Keep warm.
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12
Add 4 inches of oil to a large Dutch oven and heat to 375 degrees F. Remove the chicken wings from the oven and, in batches, fry them in the oil until the skin is crispy, 4 to 5 minutes.
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13
Remove each batch of fried wings to a large bowl, add some of the reduced carrot sauce and toss to coat.
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14
Serve the wings on a platter, garnished with the blue cheese.
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15
Serve with the dressed carrots.
