Ingredients Jump to Instructions ↓

  1. 1 cup Greek yogurt

  2. 1/4 cup crumbled blue cheese (recommended: Cabrales)

  3. 2 tablespoons finely grated red onion

  4. 2 tablespoons finely chopped fresh cilantro leaves

  5. Peanut oil

  6. 1 cup all-purpose flour

  7. Salt and freshly ground black pepper

  8. 2 teaspoons ancho chili powder, plus

  9. 2 tablespoons

  10. 1 teaspoon garlic powder

  11. 2 pounds chicken wings split at the joint, wing tips removed and discarded

  12. 1/2 cup red wine vinegar

  13. 1 to 2 tablespoons pureed chipotle chile in adobo

  14. 1 tablespoon New Mexico chili powder

  15. 1 tablespoon Dijon mustard

  16. 1 teaspoon salt

  17. 1 to 2 tablespoons honey

  18. 1 stick unsalted butter, quartered

  19. Finely chopped fresh cilantro leaves, for garnish

  20. Jicama sticks (instead of celery)

Instructions Jump to Ingredients ↑

  1. For the Blue Cheese Sauce:

  2. 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.

  3. For the Hot Wings:

  4. Heat 2-inches of the oil in a large, high-sided pan until it reaches 375 degrees F on a deep-fry thermometer.

  5. 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.

  6. Bring the vinegar, chipotle puree, 2 tablespoons chili powder and New Mexico 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. Garnish with cilantro and serve with jicama sticks and blue cheese sauce.


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