Bobby Flay's Hot Wings with Blue Cheese-Yogurt Sauce

Ingredients


For the Sauce:

1 cup Greek yogurt

1/4 cup crumbled blue cheese (Bobby likes cabrales)

2 tablespoons finely grated red onion

2 tablespoons finely chopped fresh cilantro

Kosher salt and freshly ground pepper

For the Wings:

Peanut oil, for frying

1 1/2 cups all-purpose flour

Kosher salt and freshly ground pepper

3 tablespoons ancho chili powder

1 1/2 teaspoons garlic powder

3 pounds chicken wings, split at the joint, tips removed

1/2 cup red wine vinegar

1 to 2 tablespoons pureed chipotle chiles in adobo sauce

1 tablespoon New Mexico chili powder

1 tablespoon dijon mustard

1 to 2 tablespoons honey

1 stick unsalted butter, quartered

Chopped fresh cilantro, for garnish (optional)

Jicama sticks, for serving

Directions

Make the sauce: Combine the yogurt, blue cheese, red onion, cilantro, and salt and pepper to taste in a small bowl. Refrigerate at least 30 minutes before serving to allow the flavors to meld.



Make the wings: Heat 2 inches of peanut oil in a large high-sided pan until a deep-fry thermometer registers 375 degrees F.



Stir together the flour, salt and pepper to taste, 1 tablespoon ancho chili powder and the garlic powder in a shallow bowl. Season the wings with salt and pepper and add in batches to the flour mixture to lightly coat. Tap off the excess flour, add the wings to the oil in batches and fry until golden brown and cooked through, 8 to 10 minutes. Transfer with a slotted spoon to a paper-towel-lined plate.



Bring the vinegar, chipotle puree, the remaining 2 tablespoons ancho chili powder and the New Mexico chili powder to a simmer in a large high-sided saute pan over medium heat. Remove from the heat and whisk in the mustard, 1 teaspoon salt, the honey and butter until smooth. Add the wings and toss to coat. Garnish with cilantro, if desired, and serve with the jicama sticks and blue cheese sauce

Recipe Bobby Flay,  Pic Laura Spear