This is Bobby Flay's take on Buffalo chicken Wings. He did this dish
in a ThrowDown. He didn't win it because his dish was up against a
very traditional version. However, I have done his recipe three times
and it is killer. Absolutely lovely with lots of good spice and
wonderful crunch. You just can't do BCWings in the oven IMHO.
terry

Hot Wings with Blue Cheese-Yogurt Sauce
Recipe By: Bobby Flay
Published in: Throwdown with Bobby Flay

Ingredients

For the Blue Cheese Sauce:
1 cup Greek yogurt
1/4 cup crumbled blue cheese (recommended: Cabrales)
2 tbsp finely grated red onion
2 tbsp 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 tsp ancho chili powder -- plus 2 tablespoons
1 tsp garlic powder
2 lbs chicken wings split at the joint -- wing tips removed and
discarded
1/2 cup red wine vinegar
2 tablespoon pureed chipotle chile in adobo
1 tbsp New Mexico chili powder
1 tbsp Dijon mustard
1 tsp salt
1 tablespoon honey
1 stick unsalted butter -- quartered
Finely chopped fresh cilantro leaves -- for garnish
Jicama sticks (instead of celery)


Instructions

For the Blue Cheese Sauce:
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.
For the Hot Wings:
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.




Printed from A Cook's Books -- Recipe management for Macintosh
http://www.terryanddave.com/Terry
"My idea of pure heaven is to spend a day in the kitchen, peeling,
chopping, and stirring while the words of a good book fill the air
around me." Ruth Reichl




On Jan 13, 2009, at 5:02 PM, gordncon wrote:

> looking for recipes [ spicey buffalo chicken wings]
>
>
> ------------------------------------
>
> Yahoo! Groups Links
>
>
>