Ingredients

serves 4 to 6

　　

Blue Cheese–Yogurt Sauce

1 1/4 cups Greek yogurt

　　1/2 cup crumbled blue cheese, preferably Cabrales

　　2 tablespoons finely grated red onion

　　2 tablespoons finely chopped fresh cilantro leaves

　　Kosher salt and freshly ground black pepper

　　

Hot Wings

Canola oil, for deep-frying

　　2 cups all-purpose flour

　　Kosher salt and freshly ground black pepper

　　3 tablespoons ancho chile powder

　　1 1/2 teaspoons garlic powder

　　3 pounds chicken wings, split at the joint, wing tips removed and discarded

　　3/4 cup red wine vinegar

　　2 tablespoons pureed chipotle chile in adobo

　　1/4 teaspoon chile de árbol powder or cayenne pepper

　　1 heaping tablespoon Dijon mustard

　　8 tablespoons (1 stick) unsalted butter

　　1 to 2 tablespoons honey, to taste

　　3 tablespoons finely chopped fresh cilantro leaves

　　Jicama sticks, for serving

　　

Step 1

To make the sauce, stir together the yogurt, blue cheese, red onion, cilantro, and salt and pepper to taste in a bowl. Refrigerate for at least 30 minutes before serving.

　　

Step 2

To cook the wings, heat 2 inches of canola oil in a large deep pot until it reaches 365°F on a deep-frying thermometer.

　　

Step 3

Stir the flour, 2 teaspoons salt, 1 teaspoon pepper, 1 tablespoon of the ancho powder, and the garlic powder together in a large shallow bowl. Season the wings with salt and pepper, and add the wings, in batches, to the flour mixture to lightly coat; tap off any excess flour. Add the wings, in batches, to the hot oil 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 to drain for a few minutes; then transfer to a large bowl.

　　

Step 4

Whisk the vinegar, chipotle puree, remaining 2 tablespoons ancho chile powder, chile de árbol powder, and mustard together in a small bowl.

　　

Step 5

Melt the butter in a large sauté pan over low heat. Add the vinegar mixture, bring to a simmer, and cook for 30 seconds. Season with salt, pepper, and honey to taste. Pour the sauce over the wings and toss well to coat. Transfer the wings to a platter and sprinkle with the cilantro. Serve with jicama sticks and the blue cheese sauce on the side.

　　Bobby Flay's Throwdown!