Red Chile Chicken Wings with Chipotle Honey Glaze (Bobby Flay) |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Ingredients:
1 cup greek yogurt |
1/4 cup crumbled blue cheese, such as cabrales |
2 tablespoons finely chopped fresh cilantro |
2 tablespoons finely grated red onion |
salt and freshly ground black pepper |
canola oil |
1 dozen chicken wings split at the joint, wing tips removedand discarded |
salt and freshly ground black pepper |
2 tablespoons ancho chile powder |
1 tablespoon new mexico chile powder |
2 teaspoons ground cumin |
1/2 cup red wine vinegar |
1 to 2 tablespoons pureed chipotle chile in adobo |
1 to 2 tablespoons honey |
1 tablespoon dijon mustard |
1 stick unsalted butter, quartered |
finely chopped fresh cilantro, for garnish |
Directions:
1. For the blue cheese sauce: Stir together the yogurt, blue cheese, cilantro, onions and salt and pepper to taste in a bowl. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
2. For the hot wings: Heat 2 to 3 inches of oil in a large, high-sided pan until it reaches 375 degrees F on a deep-fry thermometer.
3. Sprinkle the wings with salt and pepper. Stir together the chile powders, cumin, 1 teaspoon salt and some pepper in a shallow bowl. Dust the wings with the seasoning mixture and toss in a bowl to evenly coat. Add the wings to the oil in batches and cook until golden brown and cooked through, 8 to 10 minutes.
4. For the glaze: In a large bowl, combine the vinegar, chipotle in adobo, honey and Dijon mustard. To a small saute pan, add the butter and melt. Add the melted butter to the bowl with the vinegar-honey mixture and stir to combine.
5. Toss the freshly fried wings with the glaze in the bowl. Garnish with cilantro. Serve with the blue cheese sauce.
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