Hot Wings with Blue Cheese-Yogurt Sauce

Ingredients

• 2 teaspoons ancho chili powder 
• 0.3 cup cheese blue crumbled (recommended: Cabrales)
• 2 pounds chicken wings at the joint split
• 1 tablespoon new mexico chili powder 
• 1 tablespoons chipotle chile in adobo pureed
• 1 tablespoon dijon mustard 
• 1 cup flour all-purpose
• 4 servings cilantro leaves fresh finely chopped for garnish
• 2 tablespoons cilantro leaves fresh finely chopped
• 1 teaspoon garlic powder 
• 1 cup greek yogurt 
• 1 tablespoons honey 
• 1 sticks jicama (instead of celery)
• 4 servings vegetable oil; peanut oil preferred 
• 2 tablespoons onion red finely grated
• 0.5 cup red wine vinegar 
• 1 teaspoon salt 
• 4 servings salt and pepper black freshly ground
• 1 stick butter unsalted quartered

Equipment

• bowl
• frying pan
• paper towels
• whisk
• kitchen thermometer
• slotted spoon

Directions

1. Watch how to make this recipe.
2. 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.;
3. Heat 2-inches of the oil in a large, high-sided pan until it reaches 375 degrees F on a deep-fry thermometer.
4. 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.
5. Add the wings in batches and cook until golden brown and cooked through, 8 to 10 minutes.
6. Remove with a slotted spoon and place on a plate lined with paper towels.
7. 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.
8. Remove the mixture from the heat and whisk in the mustard, salt, honey, and butter until smooth.
9. Add the wings to the mixture and toss to coat.
10. Garnish with cilantro and serve with jicama sticks and blue cheese sauce.