- Level: Easy
- Total: 1 hr
- Active: 1 hr
- Yield: 4 servings
Ingredients
Blue Cheese Sauce
1 cup Greek yogurt
1/4 cup crumbled blue cheese, such as Cabrales
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely grated red onion
Salt and freshly ground black pepper
Hot Wings
Canola oil
1 dozen chicken wings split at the joint, wing tips removedand discarded
Salt and freshly ground black pepper
2 tablespoons ancho chile powder
1 tablespoon New Mexico chile powder
2 teaspoons ground cumin
Chipotle Honey Glaze
1/2 cup red wine vinegar
1 to 2 tablespoons pureed chipotle chile in adobo
1 to 2 tablespoons honey
1 tablespoon Dijon mustard
1 stick unsalted butter, quartered
Finely chopped fresh cilantro, for garnish
Directions
- For the blue cheese sauce: Stir together the yogurt, blue cheese, cilantro, onions and salt and pepper to taste in a bowl. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- For the hot wings: Heat 2 to 3 inches of oil in a large, high-sided pan until it reaches 375 degrees F on a deep-fry thermometer.
- Sprinkle the wings with salt and pepper. Stir together the chile powders, cumin, 1 teaspoon salt and some pepper in a shallow bowl. Dust the wings with the seasoning mixture and toss in a bowl to evenly coat. Add the wings to the oil in batches and cook until golden brown and cooked through, 8 to 10 minutes.
- For the glaze: In a large bowl, combine the vinegar, chipotle in adobo, honey and Dijon mustard. To a small saute pan, add the butter and melt. Add the melted butter to the bowl with the vinegar-honey mixture and stir to combine.
- Toss the freshly fried wings with the glaze in the bowl. Garnish with cilantro. Serve with the blue cheese sauce.
