[CH] Wings!!!

Terry Pogue (tpogue@comcast.net)
Fri, 2 Jan 2009 08:57:47 -0500 

RisaG's recipe for wings made me thick of this one that I did a few  
months ago. I have drummettes in the freezer to do it again.

This is my all time favorite chicken wing recipe. Bobby Flay lost the  
chicken wing challenge but his recipe was the most interesting to me.  
It's wonderfully crispy and has enough heat to make your mouth spark.  
I love the jicama in the veg selection rather than just celery  that  
is usually in Buffalo Chicken Wings.
I made these for friends of ours visiting from Holland. They requested  
"real" American hors d'oeuvres. What's more American than Chicken Wings!
terry




Hot Wings with Blue Cheese-Yogurt Sauce
Recipe By: Bobby Flay
Published in: Throwdown with Bobby Flay

Ingredients

	 		For the Blue Cheese Sauce:
	1	cup	Greek yogurt
	1/4	cup	crumbled blue cheese (recommended: Cabrales)
	2	tbsp	finely grated red onion
	2	tbsp	finely chopped fresh cilantro leaves
	 		Salt and freshly ground black pepper
	 		For the Hot Wings:
	 		Peanut oil
	1	cup	all-purpose flour
	 		Salt and freshly ground black pepper
	2	tsp	ancho chili powder -- plus 2 tablespoons
	1	tsp	garlic powder
	2	lbs	chicken wings split at the joint -- wing tips removed and  
discarded
	1/2	cup	red wine vinegar
	2	tablespoon	pureed chipotle chile in adobo
	1	tbsp	New Mexico chili powder
	1	tbsp	Dijon mustard
	1	tsp	salt
	1	tablespoon	honey
	1	stick	unsalted butter -- quartered
	 		Finely chopped fresh cilantro leaves -- for garnish
	 		Jicama sticks (instead of celery)
	 		

Instructions

For the Blue Cheese Sauce:
Stir together the yogurt, blue cheese, red onion, cilantro and salt  
and pepper in a bowl. Refrigerate for at least 30 minutes before  
serving to allow the flavors to meld.
For the Hot Wings:
Heat 2-inches of the oil in a large, high-sided pan until it reaches  
375 degrees F on a deep-fry thermometer.
Stir together the flour, salt, pepper, to taste, 2 teaspoons ancho  
chili powder and garlic powder in a shallow bowl. Season the wings  
with salt and pepper and add the wings in batches to the flour mixture  
to lightly coat and tap off excess flour. Add the wings in batches 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.
Bring the vinegar, chipotle puree, 2 tablespoons chili powder and New  
Mexico chili powder to a simmer in a large high-sided saute pan over  
medium heat. Remove the mixture from the heat and whisk in the  
mustard, salt, honey, and butter until smooth. Add the wings to the  
mixture and toss to coat. Garnish with cilantro and serve with jicama  
sticks and blue cheese sauce.




Exported from A Cook's Books -- Recipe management for Macintosh





http://www.terryanddave.com/Terry
"My idea of pure heaven is to spend a day in the kitchen, peeling,  
chopping, and stirring while the words of a good book fill the air  
around me." Ruth Reichl