Hot Wings with Blue Cheese Yogurt Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Prepare the blue cheese dipping sauce. In a small bowl, stir together the yogurt, blue cheese, red onion, cilantro and salt and pepper. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
For the Hot Wings:
In a large deep pot or deep fryer, heat 2-inches of the oil until it reaches 365 degrees.
In a medium bowl, stir together the flour, 2 teaspoons salt, 1 teaspoon pepper, 1 tablespoon ancho chile powder, and garlic powder until fully combined. Season the wings with salt and pepper and cover the wings with the flour in batches. Lightly coat and remove any excess flour.
Cook the wings in batches and cook until golden brown and cooked through, about 8 to 10 minutes. Remove and place on a plate lined with paper towels. Place the cooked wings on a serving platter.
In a small bowl, whisk together the vinegar, pureed chipotle chile, remaining 2 tablespoons of ancho chile powder, chili de arbol powder, and mustard until combined.
In a medium saucepan over medium-high heat, melt the butter. Add the vinegar mixture and bring to a simmer. Season with salt, pepper and honey to taste.
Drizzle the honey-chile butter mixture over the cooked wings. Garnish with chopped cilantro and serve with blue cheese yogurt sauce.
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user MAMAKRYSTAL.
Canola oil 3 pounds of chicken wings split at the joint (wing tips removed and discarded) 2 cups all-purpose flour kosher salt and freshly ground black pepper 3 tablespoons ancho chile powder, divided1 1/2 teaspoons garlic powder 1/2 cup red wine vinegar 1 tablespoon balsamic vinegar 2 tablespoons pureed chipotle chile in adobo 2 tablespoons chile de arbol powder 1 heaping tablespoon Dijon mustard 1 to 2 tablespoons honey 1 stick unsalted butter3 tablespoons finely chopped fresh cilantro leavesCelery sticksBlue Cheese Yogurt Sauce:1 1/4 cups Greek yogurt 1/2 cup crumbled blue cheese (recommended: Cabrales) 1 tablespoon sour cream 2 tablespoons finely grated red onion 2 tablespoons finely chopped fresh cilantro leaves kosher salt and freshly ground black pepper
Prepare the blue cheese dipping sauce. In a small bowl, stir together the yogurt, blue cheese, red onion, cilantro and salt and pepper. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
For the Hot Wings:
In a large deep pot or deep fryer, heat 2-inches of the oil until it reaches 365 degrees.
In a medium bowl, stir together the flour, 2 teaspoons salt, 1 teaspoon pepper, 1 tablespoon ancho chile powder, and garlic powder until fully combined. Season the wings with salt and pepper and cover the wings with the flour in batches. Lightly coat and remove any excess flour.
Cook the wings in batches and cook until golden brown and cooked through, about 8 to 10 minutes. Remove and place on a plate lined with paper towels. Place the cooked wings on a serving platter.
In a small bowl, whisk together the vinegar, pureed chipotle chile, remaining 2 tablespoons of ancho chile powder, chili de arbol powder, and mustard until combined.
In a medium saucepan over medium-high heat, melt the butter. Add the vinegar mixture and bring to a simmer. Season with salt, pepper and honey to taste.
Drizzle the honey-chile butter mixture over the cooked wings. Garnish with chopped cilantro and serve with blue cheese yogurt sauce.
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user MAMAKRYSTAL.
Nutritional Info Amount Per Serving
- Calories: 1,178.0
- Total Fat: 114.4 g
- Cholesterol: 97.0 mg
- Sodium: 231.3 mg
- Total Carbs: 68.8 g
- Dietary Fiber: 1.3 g
- Protein: 13.4 g
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