Blue Cheese Sauce
1 cup Greek Yogurt
¼ cup crumbled Cabrales blue cheese
2 tablespoons finely grated red onion
2 tablespoons finely chopped fresh cilantro
Salt and freshly ground black pepper
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.
2 lbs chicken wings, split at the joint, wingtips removed and discarded
1 cup flour
Salt and pepper
2 teaspoons ancho chile powder
1 teaspoon garlic powder
½ cup red wine vinegar
1-2 tablespoons pureed chipotle chile in adobo
2 tablespoons ancho chile powder
1 tablespoon New Mexico chile powder
1 tablespoon Dijon mustard
1 teaspoon salt
1-2 tablespoons honey
1 stick unsalted butter, quartered
Jicama sticks (instead of celery)
Finely chopped cilantro
1. Heat 2-inches of the oil in a large high sided pan until it reaches 375 degrees F on a deep fry thermometer.
2. Stir together the flour, salt, pepper, ancho 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.
3. Bring the vinegar, chipotle puree, chile powders to a simmer in a large high-sided sauté pan over medium heat. Remove the mixture from the heat and whisk in the mustard, honey, salt and butter until smooth. Add the wings to the mixture and toss to coat.