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Spicy Garlic Chicken Wings With Chow Chow and Blue Cheese Dip

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  • Level: Intermediate
  • Total: 1 hr
  • Active: 45 min
  • Yield: 4 to 6 servings
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Ingredients

Spicy Garlic Chicken Wings:

2 pounds chicken wings, separated at the joint, tips discarded 

1 cup white vinegar 

1 cup kosher salt 

1/2 cup sugar 

1/4 cup dried whole chile de arbol 

Canola oil, for frying 

1 cup peeled garlic cloves 

1 cup olive oil 

2 cups Frank's RedHot, or other hot sauce

Chow Chow:

3 stalks celery, thinly sliced on the bias

2 carrots, peeled and thinly sliced on the bias 

1 cup cider vinegar 

1 tablespoon sugar 

1 tablespoon kosher salt

Dip:

1 cup crumbled Maytag blue cheese, or other blue cheese

1/2 cup Greek yogurt 

1/2 cup mayonnaise 

1 teaspoon cracked black pepper 

1 teaspoon celery salt

Directions

Special equipment:
a deep-fryer
  1. For the wings: Preheat the oven to 325 degrees F. Combine the wings, vinegar, salt, sugar and chile in a large pot. Cover with water and bring to a boil. Once at a boil, remove from the heat, strain the wings and pat them dry. Place the wings on a baking sheet. Bake until the wings are dry, about 15 minutes.
  2. While the wings bake, fill a large, deep pot with 3 inches of oil. Place over medium-high heat and bring to 350 degrees F on a deep-fry thermometer. Working in batches, fry the wings until crispy and cooked through, about 6 to 8 minutes per batch, raising or lowering the heat as necessary to keep the oil at temperature. Drain the wings on a wire rack set over a sheet pan. 
  3.  Meanwhile, combine the garlic and olive oil in a medium saucepan. Place over medium heat until the oil just simmers. Cover the pan, adjust the heat and simmer until the garlic is tender, about 15 minutes. Allow to cool slightly, then transfer the oil and garlic to a blender and blend until smooth. Add the hot sauce and pulse until combined. Add a little water if necessary so the mixture is about as thick as syrup. Pour the sauce into a very large bowl. Add the wings and toss to coat.   
  4. For the chow-chow: Combine the celery, carrots, vinegar, sugar and salt in a medium saucepan. Bring to a boil over medium-high heat. Remove from the heat and let cool. Drain. 
  5. For the dip: Combine the blue cheese, yogurt, mayonnaise, pepper and celery salt in a food processor. Blend until smooth. 
  6. Serve the wings with the dip and chow-chow on the side.