To make the chicken: Heat the fat in a deep sauté pan over medium-high heat. Season the chicken with the salt and pepper. Place chicken in the hot fat and sauté for about 8 minutes or until golden brown on all sides. Add the diced onion to the pan. Add garlic to the pan. Cook on medium heat for about 8 minutes, stirring occasionally, until the onion is golden brown. Add the hot sauce and broth, reduce the heat, and simmer for about 1½ hours or until chicken is almost falling off the bone. Remove the legs from the pan and allow them to cool until you can handle them. Shred the meat off the bone and set aside.

To make the cannoli, preheat oven to 375 F. Place parchment paper on a cookie sheet. Grease with coconut oil spray. Place 3 TBS of cheese in a circle about 4 inches in diameter. Leave at least 2 inches in between each circle of cheese. Bake 4 to 5 minutes until they are golden brown. TIP: baking one at a time helps since they harden as they cool.

To mold them into a cone, have a 1 melted cheese round close to you. Place a round shaped object (I used a 1 inch spice jar). Once you remove the cookie sheet from the oven, move quickly and form the cheese around the round object. Allow to sit for 10 minutes to cool. Once cool fill with filling.

Place each cannoli on a serving plate, drizzle with 1 tablespoon hot sauce and blue cheese crumbles. Serve with celery.