Ingredients: |
Ingredients: Blue Cheese Sauce:
1 cup Greek yogurt
¼ cup crumbled blue cheese*
2 tablespoons finely grated red onion
Salt and freshly ground black pepper
Hot Wings:
Peanut oil
1 cup all-purpose flour
Salt and freshly ground black pepper
2 teaspoons ancho chili powder, plus 2 tablespoons
1 teaspoon garlic powder
2 pounds chicken wings
½ cup red wine vinegar
1 - 2 tablespoons pureed chipotle chile in adobo
1 tablespoon chili powder
1 tablespoon Dijon mustard
1 teaspoon salt
1 - 2 tablespoons honey
1 stick unsalted butter, quartered
Celery sticks
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Directions: |
Directions:Split the wings at the joint, remove the wing tips and discard.
Blue Cheese Sauce: Stir together the yogurt, blue cheese, red onion, cilantro and salt and pepper in a bowl. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Hot Wings: Heat 2" of the oil in a large, high-sided pan until it reaches 375º F on a deep-fry thermometer.
Stir together the flour, salt, pepper, to taste, 2 teaspoons ancho chili powder and garlic powder in a shallow bowl. Season the wings with salt and pepper and add the wings in batches to the flour mixture to lightly coat and tap off excess flour. Add the wings in batches and cook until golden brown and cooked through, 8 to 10 minutes. Remove with a slotted spoon and place on a plate lined with paper towels.
Bring the vinegar, chipotle puree, 2 tablespoons chili powder and chili powder to a simmer in a large high-sided saute pan over medium heat. Remove the mixture from the heat and whisk in the mustard, salt, honey, and butter until smooth. Add the wings to the mixture and toss to coat. Serve with celery sticks and blue cheese sauce. |
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