Hot wings with blue cheese dip

  • For the Dip
  • 240g Greek yoghurt
  • 55g crumbled blue cheese
  • 2 tbsp finely grated red onion
  • 2 tbsp finely chopped fresh coriander leaves
  • Salt and freshly ground black pepper
  • For the Hot wings
  • 900g chicken wings split at the joint, wing tips removed and discarded
  • Oil for deep frying
  • 150g plain flour
  • 2 tsps ancho chilli powder, plus 2 tbsp
  • 1 tsp garlic powder
  • 120ml red wine vinegar
  • 1-2 tbsp pureed chipotle chile in adobo
  • 1 tbsp New Mexico chilli powder
  • 1 tbsp dijon mustard
  • 1-2 tbsp clear honey
  • 125g unsalted butter, cut in pieces
  • Jicama or celery sticks to serve
1)For the Blue Cheese Sauce: Stir together the yoghurt, blue cheese, red onion and coriander in a bowl. Season with salt and pepper. Refrigerate for at least 30 minutes before serving to allow the flavours to meld.

2)For the Hot Wings: Heat 5-cm of the oil in a large, high-sided pan until it reaches 190C on a deep-fat thermometer.

3)In a bowl, stir together the flour, 2 tsp of the ancho chilli and the garlic powder. Season the wings with salt and pepper and then add to the flour mixture to lightly coat. Tap off excess.

4) Cooking in batches, fry the wings until golden brown and cooked through, 8 to 10 minutes. Remove with a slotted spoon and place on a plate lined with kitchen towels.

5) In a pan bring the vinegar, chipotle puree, 2 tbsp of the ancho chili powder and the New Mexico chili powder to a simmer. Remove the mixture from the heat and whisk in the mustard, honey and butter until smooth. Add the wings to the mixture and toss to coat. Serve with jicama or celery sticks and blue cheese dip.

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