Hot Wings With Blue Cheese Yogurt Sauce Recipes

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



Grilled Chicken Wings with Spicy Chipotle Hot Sauce and Blue Cheese-Yogurt Dipping Sauce image

Provided by Bobby Flay

Categories     appetizer

Time 1h8m

Yield 4 to 6 servings

Number Of Ingredients 18

46 chicken wings
Vegetable oil
Salt and freshly ground pepper
Chipotle Hot Sauce, recipe follows
Blue Cheese-Yogurt Dip, recipe follows
1 1/2 cups red wine vinegar
3 tablespoons Dijon mustard
2 to 3 tablespoons chipotle pepper puree (depending on how spicy you like it)
3 tablespoons honey
3 tablespoons vegetable oil
Salt and freshly ground pepper
1 stick unsalted butter, cut into pieces
2 tablespoons ancho chile powder
1 pint thick Greek yogurt
3/4 cup crumbled domestic blue cheese
2 tablespoons finely chopped red onion
3 tablespoons finely sliced scallions
Salt and freshly ground pepper

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.

BLUE CHEESE HOT WINGS!



Blue Cheese Hot Wings! image

These yummy, spicy wings are awesome even if you are not a blue cheese lover. They are a must try! Since football season, I have been trying to come up with a homemade wing sauce -- and I have found it!

Provided by tashmaxx

Categories     Appetizers and Snacks     Spicy

Time 1h20m

Yield 15

Number Of Ingredients 10

30 each chicken wings, cut apart at joints, wing tips discarded
2 teaspoons ground cayenne pepper
2 teaspoons seasoned salt
1 cup Louisiana-style hot sauce
⅓ cup molasses
1 teaspoon liquid mesquite smoke flavoring
½ cup chopped onion
½ cup chopped green bell pepper
4 cloves garlic, minced
2 cups prepared blue cheese dressing

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Sprinkle the chicken wings on all sides with cayenne pepper and seasoned salt, and spread in a single layer into a large baking dish.
  • Bake the wings in the preheated oven until the skin is browned and crisp, 30 to 40 minutes, turning the wings over halfway through cooking for even browning.
  • While the wings are baking, combine hot sauce, molasses, and liquid smoke flavoring in a saucepan over medium-low heat. Stir in the onion, green pepper, and garlic, and bring the mixture to a boil. Stir in the blue cheese dressing. Reduce heat to a simmer, and cook until the onions are translucent, about 5 minutes. Remove from heat.
  • Transfer the wings from the baking dish to paper towels to drain excess grease. Pour off any excess fat from the dish, and return the wings to the dish. Pour the sauce evenly over the wings, turning them over with a spatula or tongs to coat all sides with sauce.
  • Return to the oven and bake until the sauce has thickened and cooked onto the wings, about 20 minutes. Cool for about 5 minutes before serving.

Nutrition Facts : Calories 329.2 calories, Carbohydrate 9.4 g, Cholesterol 44.2 mg, Fat 26.5 g, Fiber 0.3 g, Protein 14.2 g, SaturatedFat 5.8 g, Sodium 914.9 mg, Sugar 5.5 g

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



Bobby Flay's Hot Wings With Blue Cheese-Yogurt Sauce image

Bobby made a surprise visit to Buffalo's Anchor Bar, the legendary birthplace of Buffalo wings in 2007. He was armed with this recipe and ready for a throwdown. His opponent, Buffalo's "Wing King" Drew Cerza, kept his title, but Bobby's smoky chipotle wings gave Cerza a run for his money. This recipe is from the January/February 2010 Food Network Magazine.

Provided by Crafty Lady 13

Categories     < 60 Mins

Time 55m

Yield 3 pounds

Number Of Ingredients 17

1 cup Greek yogurt
1/4 cup crumbled blue cheese
2 tablespoons finely grated red onions
2 tablespoons finely chopped fresh cilantro
kosher salt & freshly ground black pepper
peanut oil, for frying
1 1/2 cups all-purpose flour
kosher sald and fresh ground pepper
3 tablespoons dried ancho chile powder
1 1/2 teaspoons garlic powder
3 lbs chicken wings, split at the joint, tip removed
1/2 cup red wine vinegar
1 -2 tablespoon pureed chipotle chile in adobo
1 tablespoon chili powder
1 tablespoon Dijon mustard
1 -2 tablespoon honey
1/2 cup unsalted butter, quartered

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.

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



Bobby Flay's Hot Wings with Blue Cheese-Yogurt Sauce image

Categories     Sauce     Cheese     Side     Simmer

Yield serves 4 to 6

Number Of Ingredients 21

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

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.

HOT WINGS WITH BLUE CHEESE-YOGURT SAUCE



HOT WINGS WITH BLUE CHEESE-YOGURT SAUCE image

Categories     Chicken     Appetizer     Fry     Super Bowl

Yield 3 pounds wings

Number Of Ingredients 21

FOR THE SAUCE
1 cup Greek yogurt
1/4 cup crumbled blue cheese
2 tablespoons finely grated red onion
2 tablespoons finely chopped fresh cilantro
Kosher salt and freshly ground pepper
FOR THE WINGS
Peanut oil, for frying
1 1/2 cups all-purpose flour
Kosher salt and freshly ground pepper
3 tablespoons ancho chili powder
1 1/2 teaspoons garlic powder
3 pounds chicken wings, split at the joint, tips removed
1/2 cup red wine vinegar
1 to 2 tablespoons pureed chipotle chiles in adobo sauce
1 tablespoon New Mexico chili powder
1 tablespoon dijon mustard
1 to 2 tablespoons honey
1 stick unsalted butter, quartered
Chopped fresh cilantro, for garnish (optional)
Jicama sticks, for serving

Steps:

  • 1. 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. 2. Make the wings: Heat 2 inches of peanut oil in a large high-sided pan until a deep-fry thermometer registers 375. 3. 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. 4. 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.

HOT WINGS WITH BLUE CHEESE YOGURT SAUCE



HOT WINGS WITH BLUE CHEESE YOGURT SAUCE image

Categories     Chicken     Appetizer

Yield 6 servings

Number Of Ingredients 21

1 cup Greek yogurt
1/4 cup crumbled blue cheese (recommended: Cabrales)
2 tablespoons finely grated red onion
2 tablespoons finely chopped fresh cilantro leaves
Salt and freshly ground black pepper
For the Hot Wings:
Peanut oil
1 cup all-purpose flour
Salt and freshly ground black pepper
2 teaspoons ancho chili powder, plus 2 tablespoons
1 teaspoon garlic powder
2 pounds chicken wings split at the joint, wing tips removed and discarded
1/2 cup red wine vinegar
1 to 2 tablespoons pureed chipotle chile in adobo
1 tablespoon New Mexico chili powder
1 tablespoon Dijon mustard
1 teaspoon salt
1 to 2 tablespoons honey
1 stick unsalted butter, quartered
Finely chopped fresh cilantro leaves, for garnish
Jicama sticks (instead of celery)

Steps:

  • Heat 2-inches of the oil in a large, high-sided pan until it reaches 375 degrees F on a deep-fry thermometer. 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. 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. 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. Remove the mixture from the heat and whisk in the mustard, salt, honey, and butter until smooth. Add the wings to the mixture and toss to coat. Garnish with cilantro and serve with jicama sticks and blue cheese sauce. Next Recipe

GRILLED BUFFALO BBQ WINGS WITH BLUE CHEESE YOGURT DIP



Grilled Buffalo BBQ Wings with Blue Cheese Yogurt Dip image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 33

3 pounds jumbo party wings (about 3 dozen wings)
All-Purpose Poultry Seasoning, recipe follows
Nonstick grill spray, for the grill
Buffalo BBQ Wing Sauce, recipe follows
Blue Cheese Yogurt Dip, recipe follows
Carrot and celery sticks, for serving
1 tablespoon salt
1 tablespoon red hatch chile powder
1 tablespoon smoked paprika
1 teaspoon ground black pepper
1 teaspoon granulated sugar
1/2 teaspoon granulated onion
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 cup white vinegar
2 tablespoons apple juice
2 tablespoons ketchup
2 teaspoons dark brown sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon chile flakes
1/4 teaspoon paprika
1/4 cup (4 tablespoons) butter
1/4 cup hot sauce, such as Frank's RedHot
1 cup mayonnaise
1/2 cup Greek yogurt
1/2 cup crumbled blue cheese
1/4 cup buttermilk
2 tablespoons lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon granulated onion
1/2 teaspoon ground black pepper
1/2 teaspoon kosher salt

Steps:

  • Pat the wings dry, then toss with the All-Purpose Poultry Seasoning. Let sit for 15 minutes.
  • Preheat a grill to medium low (about 250 degrees F).
  • Once the grill is up to temperature, place the wings on the upper rack in the grill and cook with the cover closed for 15 to 20 minutes, or until the internal temperature is around 150 degrees F. Once the chicken wings reach the desired temperature, increase the temperature of your grill to medium high (about 400 degrees F). Spray your grill grates with nonstick grill spray, then place your wings onto the hot grates and cook to create a nice char on each side of the wings, until the final temp reaches 165 degrees F, about 1 minute per side.
  • Transfer the wings from the grill to a mixing bowl with the Buffalo BBQ Wing Sauce and toss to coat. Serve with the Blue Cheese Yogurt Dip (or your favorite ranch or blue cheese dressing) and carrots and celery sticks.
  • Combine the salt, chile powder, paprika, black pepper, granulated sugar, granulated onion, garlic powder and thyme in a mixing bowl and stir to evenly incorporate.
  • Combine the vinegar, apple juice, ketchup, brown sugar, salt, black pepper, chile flakes and paprika in a nonreactive container and whisk to combine.
  • Melt the butter over medium heat. Transfer to a mixing bowl, add the vinegar mixture and hot sauce and whisk to emulsify.
  • Combine the mayonnaise, yogurt, blue cheese, buttermilk, lemon juice, garlic powder, granulated onion, black pepper and salt and mix well. Cover and store in the refrigerator until ready to use. Great as a dip or dressing.

HOT WINGS WITH BLUE CHEESE-YOGURT SAUCE



Hot Wings with Blue Cheese-Yogurt Sauce image

Provided by Bobby Flay

Categories     appetizer

Time 1h5m

Yield 4 servings

Number Of Ingredients 20

1 cup Greek yogurt
1/4 cup crumbled blue cheese (recommended: Cabrales)
2 tablespoons finely grated red onion
2 tablespoons finely chopped fresh cilantro leaves
Salt and freshly ground black pepper
Peanut oil
1 cup all-purpose flour
Salt and freshly ground black pepper
2 teaspoons ancho chili powder, plus 2 tablespoons
1 teaspoon garlic powder
2 pounds chicken wings split at the joint, wing tips removed and discarded
1/2 cup red wine vinegar
1 to 2 tablespoons pureed chipotle chile in adobo
1 tablespoon New Mexico chili powder
1 tablespoon Dijon mustard
1 teaspoon salt
1 to 2 tablespoons honey
1 stick unsalted butter, quartered
Finely chopped fresh cilantro leaves, for garnish
Jicama sticks (instead of celery)

Steps:

  • 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.;
  • Heat 2-inches of the oil in a large, high-sided pan until it reaches 375 degrees F on a deep-fry thermometer.
  • 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. 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.
  • 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. Remove the mixture from the heat and whisk in the mustard, salt, honey, and butter until smooth. Add the wings to the mixture and toss to coat. Garnish with cilantro and serve with jicama sticks and blue cheese sauce.

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



Bobby Flay's Hot Wings with Blue Cheese-Yogurt Sauce image

Provided by Bobby Flay

Categories     appetizer

Time 55m

Yield 6 servings

Number Of Ingredients 19

1 cup Greek yogurt
1/4 cup crumbled blue cheese (Bobby likes cabrales)
2 tablespoons finely grated red onion
2 tablespoons finely chopped fresh cilantro
Kosher salt and freshly ground pepper
Peanut oil, for frying
1 1/2 cups all-purpose flour
Kosher salt and freshly ground pepper
3 tablespoons ancho chili powder
1 1/2 teaspoons garlic powder
3 pounds chicken wings, split at the joint, tips removed
1/2 cup red wine vinegar
1 to 2 tablespoons pureed chipotle chiles in adobo sauce
1 tablespoon New Mexico chili powder
1 tablespoon dijon mustard
1 to 2 tablespoons honey
1 stick unsalted butter, quartered
Chopped fresh cilantro, for garnish (optional)
Jicama sticks, for serving

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.

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Top Asked Questions

How do you make chicken wings with yogurt sauce?
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.
How do you make Greek yogurt sauce at home?
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.
How do you make chicken wings with peanut oil?
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.
How to cook chicken wings in the oven?
Directions Preheat oven to 425°F. In a large bowl, toss wings with vegetable oil and salt. Sprinkle flour and toss until wings are evenly covered. Meanwhile, in a saucepan, combine butter, vinegar, cayenne pepper, garlic powder, and hot sauce. Bring to simmer over medium.

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