Recipe information
Yield
serves 4 to 6
Ingredients
Blue Cheese–Yogurt Sauce
1
1
2
2
Hot Wings
2
3
1
3
3
2
1
1
8
1 to 2
3
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Preparation
Step 1
To make the sauce, stir together the yogurt, blue cheese, red onion, cilantro, and salt and pepper to taste in a bowl. Refrigerate for at least 30 minutes before serving.
Step 2
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.
Step 3
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. 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. Add the wings, in batches, to the hot oil and cook until golden brown and cooked through, 8 to 10 minutes. 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.
Step 4
Whisk the vinegar, chipotle puree, remaining 2 tablespoons ancho chile powder, chile de árbol powder, and mustard together in a small bowl.
Step 5
Melt the butter in a large sauté pan over low heat. Add the vinegar mixture, bring to a simmer, and cook for 30 seconds. Season with salt, pepper, and honey to taste. Pour the sauce over the wings and toss well to coat. Transfer the wings to a platter and sprinkle with the cilantro. Serve with jicama sticks and the blue cheese sauce on the side.