Bobby Flays Smoked Chile Chicken Wings Recipes

RED CHILE CHICKEN WINGS WITH CHIPOTLE HONEY GLAZE

Steps:

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

GRILLED CHILE WINGS

Steps:

• Use side burner or preheat grill. Combine all ingredients in a small saucepan and let boil for 2 minutes. Remove from heat, pour into a large bowl and exept chicken wings let cool. Add chicken wings to the marinade and marinate in the refrigerator at least 2 hours. Grill over medium heat for 10 to 15 minutes or until cooked through. Serve with celery and carrot sticks.

GRILLED SPICY WINGS

Steps:

• Mix together all ingredients in a medium bowl. Add the chicken wings and toss to coat evenly. Cover and refrigerate for 2 hours. Grill wings

BOBBY FLAY'S HOT WINGS WITH BLUE CHEESE-YOGURT SAUCE

Steps:

• Make the sauce: Combine the yogurt, blue cheese, red onion, cilantro and salt and pepper to taste in a small bowl. Refrigerate at least 30 minutes before serving to allow the flavors to meld.
• Make the wings: Heat 2 inches of peanut oil in a large high-sided pan until a deep-fry thermometer registers 375°.
• Stir together the flour, salt and pepper to taste, 1 tablespoon ancho chili powder and he garlic powder in a shallow bowl. Season the wings with salt an pepper and add in batches to the flour mixture to lightly coat. Tap off the excess flour, add the wings to the oil in batches and fry until golden brown and cooked through, 8 to 10 minutes. Transfer with a slotted spoon to a paper towel-lined plate.
• Bring the vinegar, chipotle puree, the remaining 2 tablespoons ancho chili powder and the chili powder to a simmer in a large high-sided saute pan over medium heat. Remove from the heat and whisk in the mustard, 1 teaspoon salt, the honey and butter until smooth. Add the wings and toss to coat.

WINGS

Steps:

• Preheat the grill.
• Mix all of the ingredients in a large bowl, except for the chicken. Grill the wings until they are cooked through. Dip in sauce and serve.

BOBBY FLAY'S HOT WINGS WITH BLUE CHEESE-YOGURT SAUCE

Steps:

• Make the sauce: Combine the yogurt, blue cheese, red onion, cilantro, and salt and pepper to taste in a small bowl. Refrigerate at least 30 minutes before serving to allow the flavors to meld.
• Make the wings: Heat 2 inches of peanut oil in a large high-sided pan until a deep-fry thermometer registers 375 degrees F.
• Stir together the flour, salt and pepper to taste, 1 tablespoon ancho chili powder and the garlic powder in a shallow bowl. Season the wings with salt and pepper and add in batches to the flour mixture to lightly coat. Tap off the excess flour, add the wings to the oil in batches and fry until golden brown and cooked through, 8 to 10 minutes. Transfer with a slotted spoon to a paper-towel-lined plate.
• Bring the vinegar, chipotle puree, the remaining 2 tablespoons ancho chili powder and the New Mexico chili powder to a simmer in a large high-sided saute pan over medium heat. Remove from the heat and whisk in the mustard, 1 teaspoon salt, the honey and butter until smooth. Add the wings and toss to coat. Garnish with cilantro, if desired, and serve with the jicama sticks and blue cheese sauce.

BOBBY FLAY'S HOT WINGS WITH BLUE CHEESE-YOGURT SAUCE

Steps:

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

GRILLED CHICKEN WINGS WITH SPICY CHIPOTLE HOT SAUCE AND BLUE CHEESE-YOGURT DIPPING SAUCE

Steps:

• Heat grill to high. Toss wings in a few tablespoons of oil and season with salt and pepper. Place on the grill in single layers and grill until golden brown on both sides and just cooked through, about 4 to 5 minutes per side.
• Whisk together the vinegar, Dijon mustard, chipotle puree, honey, and oil in a medium bowl. Season with salt and pepper, to taste.
• Melt butter in a large skillet or a large pot on the grates of the grill. Add the hot sauce mixture and bring to a boil. Whisk in the ancho chile powder and season with salt, to taste. Add the wings and cook, stirring, for 2 to 3 minutes. Serve with Blue Cheese-Yogurt Dip.
• Combine all ingredients in a bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes before serving.