Red Chile Chicken Wings with Chipotle Honey Glaze

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  • Level: Easy
  • Total: 1 hr
  • Active: 1 hr
  • Yield: 4 servings
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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 removed and 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Toss the freshly fried wings with the glaze in the bowl. Garnish with cilantro. Serve with the blue cheese sauce.