Jalapeño Wings With Cool Cilantro Dip |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A lot of people don't like cilantro, but I think it really makes the flavors combine in the dip. I used fresh jalapeños before, but I think the pickled kind works better with less mess and fuss. Ingredients:
5 lbs chicken wings |
salt and pepper |
1 1/2 cups green chili salsa (salsa verde) |
2 tablespoons sliced pickled jalapeno peppers |
1/2 cup unsalted butter |
2 large garlic cloves, minced |
1/2 cup plain nonfat yogurt |
1/4 cup mayonnaise |
1 tablespoon fresh cilantro, chopped |
1 tablespoon fresh lime juice |
2 ounces blue cheese, crumbled |
celery rib, for serving |
Directions:
1. Preheat the oven to 450°. Spread the wings out on 2 baking sheets in a single layer and season with salt and pepper. Roast for 40 minutes, turning once, until the wings are golden and crisp.
2. In a mini food processor, puree the hot sauce and pickled jalapeños until smooth. In a small saucepan, melt the butter with the garlic over low heat. Add the puree to the saucepan and bring to a simmer. Transfer the sauce to a large bowl.
3. In another bowl mix yogurt, mayonnaise, lime juice, cilantro and blue cheese. Season with salt and pepper and transfer to a small bowl.
4. Using tongs, put the chicken wings in the bowl with the hot sauce and toss to coat. Pour the wings and any extra sauce onto a large platter and serve. Serve with dip and celery sticks.
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