BOBBY FLAY'S HOT WINGS WITH BLUE CHEESE-YOGURT SAUCE
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
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.
GRILLED CHICKEN WINGS WITH SPICY CHIPOTLE HOT SAUCE AND BLUE CHEESE-YOGURT DIPPING SAUCE
Provided by Bobby Flay
Categories appetizer
Time 1h8m
Yield 4 to 6 servings
Number Of Ingredients 18
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.
BAKED BUFFALO WINGS WITH BLUE CHEESE-YOGURT DIP
Provided by Food Network Kitchen
Categories appetizer
Time 1h10m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Make the dip: Pulse the yogurt, blue cheese, mayonnaise, garlic, milk and lemon juice in a food processor until combined but still chunky. Season with salt and pepper. Cover and refrigerate until ready to serve.
- Make the wings: Preheat the oven to 425 degrees F. Coat a rimmed baking sheet with cooking spray. Put the chicken wings in a deep skillet; add 3 pieces of celery, 3 pieces of carrot, the bay leaves, chicken broth, hot sauce, paprika, butter, honey and 1/2 cup water and bring to a simmer over medium heat. Simmer until the chicken is almost cooked through, about 18 minutes. Transfer the wings to the prepared baking sheet and arrange in a single layer; reserve the sauce in the skillet.
- Bake the wings, turning once, until the skin is golden and crisp, 30 to 35 minutes. Meanwhile, simmer the reserved sauce over medium-low heat until slightly thickened, about 15 minutes. Discard the celery, carrot and bay leaves. Reserve one-quarter of the sauce for serving. Return the wings to the skillet and toss with the remaining sauce. Serve the wings with the blue cheese dip and reserved sauce; cut the remaining celery and carrot into sticks to serve on the side.
BUFFALO WINGS WITH GREEK YOGURT DIP
I came across these trying to crack the Hooter's recipe. I may be partial but I think these are better.
Provided by Chef Rangel
Categories Chicken
Time 33m
Yield 20 wings
Number Of Ingredients 13
Steps:
- In a sealable container (large ziplock bag, tupperware, covered dish) marinate wing segments with enough buttermilk to cover and let stand overnight. This step is optional.
- In a large bowl or ziplock bag, combine flour, salt, paprika, and cayenne pepper and mix.
- Take a few chicken segments at a time and shake off excess buttermilk. Coat entirely in the flour mixture and set in a sperate container. Repeat with remaining wing segments. Refrigerate coated wings for 1 hour.
- In a 2-quart saucepan, heat butter and hot sauce just until butter melts. Add black pepper, garlic powder and stir with a whisk to combine. Turn heat to low and keep warm on stove top.
- Deep-fry chicken, 8 - 10 pieces at a time, in 375°F oil (vegetable oil, canola oil, or peanut oil) for 13 minutes, turning once or twice.
- Drain chicken on a wire cooling rack or paper towels for 30 seconds, then immediately toss fried chicken in buffalo sauce mixture and remove with a slotted spoon.
- Repeat with remaining chicken.
- For the dip, take at least ½ cup of yogurt and add the blue cheese and cinnamon sugar to your preference.
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