NFL playoffs this past weekend had my husband and I hankering for some tasty football food. My husband, Eric, is both a Bears and Packers fan, so he was quite happy regardless of the outcome but his dad has been a fanatic of the Steelers. (Superbowl should be interesting!) We had some typical snacks of homemade guacamole, chips, pizza and to end the night I wanted the ever so popular – hot wings. I had bookmarked Bobby Flay's losing dish from his Wings Throwdown and thought it would be perfect food to enjoy after the games. We had invited a couple of friends over to watch the game with us, and act as my taste testers for this new dish, too. Besides, it had been awhile for me to cook up a Bobby Flay recipe…getting my cook on always puts me in wonderful spirits. It’s like tackling a beast in the kitchen whenever I cook a Bobby Flay recipe, can I, or can’t I?
Thankfully my local Costco carries the gigantic package of wings and I bought 7 pounds of wings for less than $11. I’m not too familiar with preparing hot wings because it’s something we usually order at the restaurants, but looking over this recipe - these hot wings were easy enough to prepare. The only problem that I had encountered was cutting the wings and removing the tips, I had a hard time splitting the bone in the right spot. Actually I got frustrated with the amount that I had to cut up and just cut the tips off and didn’t bother to remove split them. (Take the time and do this step, you’ll save time in the fryer and eating-wise – you can hold them easier.) These were absolutely terrific, the hot wings were crispy-crackly and did not get soggy from the honey chile butter sauce. The fiery heat from the ancho chile and chipotle peppers adds character and is balanced out from the cooling chunky blue cheese yogurt sauce...it’s one hot mess of wings that you will be enjoying!
Hot Wings with Blue-Cheese Yogurt Sauce
Adapted from Bobby Flay's Throwdown
- Canola oil
- 3 pounds of chicken wings split at the joint (wing tips removed and discarded)
- 2 cups all-purpose flour
- kosher salt and freshly ground black pepper
- 3 tablespoons ancho chile powder, divided
- 1 1/2 teaspoons garlic powder
- 1/2 cup red wine vinegar
- 1 tablespoon balsamic vinegar
- 2 tablespoons pureed chipotle chile in adobo
- 2 tablespoons chile de arbol powder
- 1 heaping tablespoon Dijon mustard
- 1 to 2 tablespoons honey
- 1 stick unsalted butter
- 3 tablespoons finely chopped fresh cilantro leaves
- Celery sticks
Blue Cheese Yogurt Sauce:
- 1 1/4 cups Greek yogurt
- 1/2 cup crumbled blue cheese (recommended: Cabrales)
- 1 tablespoon sour cream
- 2 tablespoons finely grated red onion
- 2 tablespoons finely chopped fresh cilantro leaves
- kosher salt and freshly ground black pepper
Prepare the blue cheese dipping sauce. In a small bowl, stir together the yogurt, blue cheese, red onion, cilantro and salt and pepper. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
For the Hot Wings:
In a large deep pot or deep fryer, heat 2-inches of the oil until it reaches 365 degrees.
In a medium bowl, stir together the flour, 2 teaspoons salt, 1 teaspoon pepper, 1 tablespoon ancho chile powder, and garlic powder until fully combined. Season the wings with salt and pepper and cover the wings with the flour in batches. Lightly coat and remove any excess flour.
Cook the wings in batches and cook until golden brown and cooked through, about 8 to 10 minutes. Remove and place on a plate lined with paper towels. Place the cooked wings on a serving platter.
In a small bowl, whisk together the vinegar, pureed chipotle chile, remaining 2 tablespoons of ancho chile powder, chile de arbol powder, and mustard until combined.
In a medium saucepan over medium-high heat, melt the butter. Add the vinegar mixture and bring to a simmer. Season with salt, pepper and honey to taste.
Drizzle the honey-chile butter mixture over the cooked wings. Garnish with chopped cilantro and serve with blue cheese yogurt sauce.
Review: We absolutely love these chicken wings, and couldn’t believe Bobby Flay had lost the Throwdown with this recipe. My friends and I loved the crispy chicken drizzled with the honey chile butter sauce, it gave a fiery tang with each bite and the blue cheese yogurt sauce paired perfectly. It was a great dipping sauce because it was chunky and stuck onto the wings as you dipped into it. I’ll have to prepare Drew Cerza’s winning recipe for our upcoming Superbowl party to compare the dishes. I think my lips are still on fire from eating these hot wings!