Time: 55 min.
Complexity: easily
Servings: 6

Pair your beer with Bobby Flay's delicious spicy wings. Deep-fried chicken wings are tossed in a flavorful sauce until completely coated. The sauce contains honey, Dijon mustard, chipotle peppers, and red vinegar. Along with other spices, these flavors infuse the fried wings with a whole bouquet of sweet, spicy, tart, and smoky notes. Serve these wings with a light yogurt sauce with blue cheese (be sure to let it sit), along with fresh jicama sticks and juicy Mexican turnips.

Ingredients:

Wings

• 1.5 cups of flour
• 3 tablespoons ground ancho pepper
• 1.5 tsp garlic powder
• 1.3 kg chicken wings, cut in half at the joint, tips removed
• 0.5 cup red wine vinegar
• 1-2 tablespoons chipotle pepper puree in adobo sauce
• 1 tablespoon ground New Mexico pepper
• 1 tbsp Dijon mustard
• 1-2 tablespoons of honey
• 110 g unsalted butter, cut into 4 pieces
• Peanut oil, for deep frying
• Chopped fresh cilantro, for serving (optional)
• Jicama sticks, for serving

Yogurt and blue cheese sauce

• 1 cup Greek yogurt
• 1/4 cup crumbled blue cheese
• 2 tbsp finely grated red onion
• 2 tbsp finely chopped fresh cilantro

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken wings, chipotle peppers in adobo sauce, ancho pepper, garlic powder, wine vinegar, Dijon mustard, blue cheese, yogurt, jicama, honey

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Preparation:

Step 1
• Prepare the sauce:
  
  In a small bowl, combine yogurt, blue cheese, red onion, cilantro, and salt and black pepper to taste. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Step 2
• In a large, deep skillet, heat 2 inches (5 cm) of peanut oil to 375°F (190°C) on a deep-fry thermometer.
Step 3
• Fry the wings:
  
  In a shallow bowl, combine flour, salt, and black pepper to taste, 1 tablespoon ancho powder, and garlic powder. Sprinkle the wings with salt and black pepper and dredge them in the flour mixture a few at a time to lightly coat. Shake off any excess flour, drop the wings into the oil, and fry, a few at a time, until cooked through and golden brown, 8-10 minutes. Transfer with a slotted spoon to a paper towel-lined plate.
Step 4
• In a large skillet with high sides, combine the vinegar, chipotle puree, remaining 2 tablespoons ancho powder, and New Mexico chili powder and bring to a boil over medium heat. Remove from heat and stir in the mustard, 1 teaspoon salt, honey, and butter until smooth.
Step 5
• Add the fried wings and toss to coat. Garnish with cilantro, if desired, and serve with jicama sticks and blue cheese sauce.

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