Red Chile Chicken Wings with Chipotle Honey Glaze
Total:
1 hr
Active:
1 hr
Yield:
4 servings
Level:
Easy
Total:
1 hr
Active:
1 hr
Yield:
4 servings
Level:
Easy
Total:
1 hr
Active:
1 hr
Yield:
4 servings
Level:
Easy

Ingredients

Blue Cheese Sauce
  • 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
Hot Wings
  • 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
Chipotle Honey Glaze
  • 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

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.

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.

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.

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.

Toss the freshly fried wings with the glaze in the bowl. Garnish with cilantro. Serve with the blue cheese sauce.

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