Mohamed Shili This easy and delicious recipe for Bobby Flay’s Hot Wings with Blue Cheese-Yogurt Sauce is perfect for a quick snack or game-day treat. The wings are crispy, hot, and coated in a smoky chipotle sauce, paired with a creamy, tangy blue cheese sauce. A simple yet flavorful dish that’s sure to impress!
Ingredients Needed:
For the Sauce:
- 1 cup Greek yogurt
- 1/4 cup crumbled blue cheese
- 2 tablespoons finely grated red onion
- 2 tablespoons finely chopped fresh cilantro
- Kosher salt and freshly ground pepper
For the Wings:
- Peanut oil, for frying
- 1 1/2 cups all-purpose flour
- Kosher salt and freshly ground pepper
- 3 tablespoons ancho chili powder
- 1 1/2 teaspoons garlic powder
- 3 pounds chicken wings, split at the joint, tips removed
- 1/2 cup red wine vinegar
- 1 to 2 tablespoons pureed chipotle chiles in adobo sauce
- 1 tablespoon New Mexico chili powder
- 1 tablespoon Dijon mustard
- 1 to 2 tablespoons honey
- 1 stick unsalted butter, quartered
- Chopped fresh cilantro, for garnish (optional)
- Jicama sticks, for serving.
How To Make Hot Wings with Blue Cheese-Yogurt Sauce?
- Make the Sauce: Combine the Greek yogurt, blue cheese, red onion, cilantro, and salt and pepper in a bowl. Refrigerate for at least 30 minutes.
- Prepare the Wings: Heat 5 cm of peanut oil in a pan to 190°C.
- Coat the Wings: Mix the flour, salt, pepper, ancho chili powder, and garlic powder in a bowl. Season the wings, then coat them in the flour mixture, shaking off the excess.
- Fry the Wings: Fry the wings in batches for 8-10 minutes until golden brown and cooked through. Transfer to a paper towel-lined plate.
- Make the Sauce for Tossing: In a pan, simmer the red wine vinegar, chipotle puree, ancho chili powder, and New Mexico chili powder. Remove from heat, then whisk in the Dijon mustard, salt, honey, and butter until smooth.
- Toss the Wings: Add the wings to the sauce and toss to coat.
- Serve: Garnish with cilantro (optional) and serve with jicama sticks and the blue cheese yogurt sauce.
Recipe Tips:
- Fry in Batches: Fry the wings in small batches to ensure they cook evenly and become crispy without overcrowding the pan.
- Check Oil Temperature: Make sure the oil reaches 190°C before frying, so the wings cook properly and get crispy.
- Let the Wings Rest: After frying, place the wings on paper towels to drain excess oil for a crispier texture.
- Adjust Spice Level: If you prefer milder wings, reduce the amount of chipotle puree or ancho chili powder.
- Chill the Sauce: Let the blue cheese-yogurt sauce sit in the fridge for at least 30 minutes to blend the flavors and make it extra creamy.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover wings cool to room temperature before placing them in an airtight container. Store in the fridge for up to 3 days.
- Freeze: While not ideal, you can freeze the wings after they’ve cooled. Place them in an airtight container or freezer bag and freeze for up to 1 month.
- Reheat: Preheat your air fryer to 180°C. Place the wings in the basket and heat for 5-7 minutes, shaking halfway through, until crispy and hot.
Nutrition Facts:
- Calories: 636 kcal
- Total Fat: 47g
- Saturated Fat: 21g
- Cholesterol: 85mg
- Sodium: 1,200mg
- Potassium: 300mg
- Total Carbohydrate: 10g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 45g
Try More Bobby Flay Recipes:
- Bobby Flay’s Slow Cooker Mac And Cheese
- Bobby Flay Salted Caramel Sauce
- Bobby Flay Salmon With Brown Sugar And Mustard Glaze
- Bobby Flay Stuffed Poblano Peppers
Hot Wings with Blue Cheese-Yogurt Sauce
Description
This easy and delicious recipe for Bobby Flay’s Hot Wings with Blue Cheese-Yogurt Sauce is perfect for a quick snack or game-day treat. The wings are crispy, hot, and coated in a smoky chipotle sauce, paired with a creamy, tangy blue cheese sauce. A simple yet flavorful dish that’s sure to impress!
Ingredients
For the Sauce:
For the Wings:
Instructions
- Make the Sauce: Combine the Greek yogurt, blue cheese, red onion, cilantro, and salt and pepper in a bowl. Refrigerate for at least 30 minutes.
- Prepare the Wings: Heat 5 cm of peanut oil in a pan to 190°C.
- Coat the Wings: Mix the flour, salt, pepper, ancho chili powder, and garlic powder in a bowl. Season the wings, then coat them in the flour mixture, shaking off the excess.
- Fry the Wings: Fry the wings in batches for 8-10 minutes until golden brown and cooked through. Transfer to a paper towel-lined plate.
- Make the Sauce for Tossing: In a pan, simmer the red wine vinegar, chipotle puree, ancho chili powder, and New Mexico chili powder. Remove from heat, then whisk in the Dijon mustard, salt, honey, and butter until smooth.
- Toss the Wings: Add the wings to the sauce and toss to coat.
- Serve: Garnish with cilantro (optional) and serve with jicama sticks and the blue cheese yogurt sauce.
Notes
- Fry in Batches: Fry the wings in small batches to ensure they cook evenly and become crispy without overcrowding the pan.
- Check Oil Temperature: Make sure the oil reaches 190°C before frying, so the wings cook properly and get crispy.
- Let the Wings Rest: After frying, place the wings on paper towels to drain excess oil for a crispier texture.
- Adjust Spice Level: If you prefer milder wings, reduce the amount of chipotle puree or ancho chili powder.
- Chill the Sauce: Let the blue cheese-yogurt sauce sit in the fridge for at least 30 minutes to blend the flavors and make it extra creamy.
Hot Wings with Blue Cheese-Yogurt Sauce