Red Chile Chicken Wings with Chipotle Honey Glaze

Ingredients

• 2 tablespoons ancho chile powder 
• 0.3 cup cheese blue such as cabrales crumbled
• 4 servings canola oil 
• 12  chicken wings at the joint split
• 1 tablespoon new mexico chile powder 
• 1 tablespoons chipotle chile in adobo pureed
• 1 tablespoon dijon mustard 
• 2 tablespoons cilantro leaves fresh finely chopped
• 4 servings cilantro leaves fresh finely chopped for garnish
• 1 cup greek yogurt 
• 2 teaspoons ground cumin 
• 1 tablespoons honey 
• 2 tablespoons onion red finely grated
• 0.5 cup red wine vinegar 
• 4 servings salt and pepper black freshly ground
• 1 stick butter unsalted quartered

Equipment

• bowl
• frying pan
• kitchen thermometer

Directions

1. For the blue cheese sauce:Stir together the yogurt, blue cheese, cilantro,onions and salt and pepper to tastein a bowl. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
2. Heat 2 to 3 inches ofoil in a large, high-sided pan until it reaches 375 degrees F on a deep-fry thermometer.
3. Sprinklethe wings with salt and pepper.Stir togetherthechile powders, cumin,1 teaspoonsalt and some pepperin a shallow bowl. Dust the wings with the seasoning mixture and toss in a bowl to evenly coat.
4. Add the wings to the oilin batches and cook until golden brown and cooked through, 8 to 10 minutes.
5. For the glaze:In a large bowl, combine the vinegar, chipotle in adobo, honey and
6. Dijon mustard. To a small saute pan, add thebutter and melt.
7. Add the melted butter to the bowl with the vinegar-honey mixture and stir to combine.
8. Toss the freshly fried wings with the glaze in the bowl.
9. Garnish with cilantro.
10. Serve with theblue cheese sauce.