Bobby Flay’s Hot Wings With Blue Cheese–Yogurt Sauce | Min Yx Games Bobby Flay’s Hot Wings With Blue Cheese–Yogurt Sauce | Min Yx Games
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Bobby Flay’s Hot Wings With Blue Cheese–Yogurt Sauce

Bobby Flay’s wings. … Hot Wings with Blue Cheese-Yogurt Sauce. Share on … 3 pounds of chicken wings split at the joint (wing tips removed and discarded)…

 

Ingredients for Blue Cheese-Yogurt Sauce

  • 1 1/4 cups Greek yogurt
  • 1/2 cup crumbled blue cheese, preferably Cabrales
  • 2 tablespoons finely grated red onion
  • 2 tablespoons finely chopped fresh cilantro leaves
  • Kosher salt and freshly ground black pepper

Ingredients for Hot Wings

  • Canola oil, for deep-frying
  • 2 cups all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons ancho chile powder
  • 1 1/2 teaspoons garlic powder
  • 3 pounds chicken wings split at the joint, wing tips removed and discarded
  • 3/4 cup red wine vinegar
  • 2 tablespoons pureed chipotle chile in adobo
  • 1/4 teaspoon chile de árbol powder or cayenne pepper
  • 1 heaping tablespoon Dijon mustard
  • 8 tablespoons (1 stick) unsalted butter
  • 1 to 2 tablespoons honey, to taste
  • 3 tablespoons finely chopped fresh cilantro leaves
  • Jicama sticks, for serving

Directions

  1. To make the sauce, stir together the yogurt, blue cheese, red onion, cilantro, and salt and pepper to taste in a bowl.
  2. Refrigerate for at least 30 minutes before serving.
  3. To cook the wings, heat 2 inches of canola oil in a large deep pot until it reaches 365°F on a deep-frying thermometer.
  4. Stir the flour, 2 teaspoons salt, 1 teaspoon pepper, 1 tablespoon of the ancho powder, and the garlic powder together in a large shallow bowl.
  5. Season the wings with salt and pepper, and add the wings, in batches, to the flour mixture to lightly coat; tap off any excess flour.
  6. Add the wings, in batches, to the hot oil and cook until golden brown and cooked through 8 to 10 minutes.
  7. Remove with a slotted spoon and place on a plate lined with paper towels to drain for a few minutes; then transfer to a large bowl.
  8. Whisk the vinegar, chipotle puree, remaining 2 tablespoons ancho chile powder, chile de árbol powder, and mustard together in a small bowl.
  9. Melt the butter in a large sauté pan over low heat. Add the vinegar mixture, bring to a simmer, and cook for 30 seconds.
  10. Season with salt, pepper, and honey to taste. Pour the sauce over the wings and toss well to coat.
  11. Transfer the wings to a platter and sprinkle with the cilantro. Serve with jicama sticks and the blue cheese sauce on the side.

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