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Spicy Garlic Chicken Wings With Chow Chow and Blue Cheese Dip

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  • Level: Intermediate
  • Total: 2 hr 5 min
  • Active: 45 min
  • Yield: 4 servings
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Spicy Garlic Chicken Wings:

2 pounds chicken wings, separated into drumettes and flats

1 cup salt 

1 cup vinegar 

1/2 cup sugar 

1/4 cup ground chile de arbol 

Oil, for frying

1 cup peeled garlic 

1 cup olive oil 

2 cups hot sauce, such as Frank's RedHot

Chow Chow, recipe follows

Blue Cheese Dip, recipe follows

Chow Chow:

3 stalks celery, sliced thin on a bias

2 carrots, peeled and sliced thin on a bias 

1 cup vinegar 

1 tablespoon salt 

1 tablespoon sugar 

Blue Cheese Dip:

1 cup crumbled blue cheese, such as Maytag

1/2 cup mayonnaise 

1/2 cup Greek yogurt 

1 teaspoon ground black pepper 

1 teaspoon celery salt 


Special equipment:
a deep-fryer
  1. Preheat the oven to 300 degrees F.
  2. Add the wings, salt, vinegar, sugar and chile to a large saucepot. Cover with water and bring to a boil, then immediately strain the wings and pat dry. Transfer to a baking sheet and roast to dry out the wings, 30 minutes.
  3. Preheat the oil in a deep-fryer to 360 degrees F. Deep-fry wings until crispy.
  4. Cover the garlic with olive oil in a medium saucepot and simmer until tender, about 20 minutes. Blend until smooth and add the hot sauce (use caution when blending hot liquids). Blend until smooth and add water until proper viscosity is reached. Pour over wings and toss. Serve with Chow Chow and Blue Cheese Dip.

Chow Chow:

  1. Cover the celery and carrots in vinegar in a small saucepot and add the salt and sugar. Bring to a boil, then let cool. Strain.

Blue Cheese Dip:

  1. Combine blue cheese, mayonnaise, yogurt, pepper and celery salt in a food processor and blend until smooth.