Red Chile Chicken Wings with Chipotle Honey Glaze

• 1 cup Greek yogurt
• 1/4 cup crumbled blue cheese, such as Cabrales
• 2 tablespoons finely chopped fresh cilantro
• 2 tablespoons finely grated red onion
• Salt and freshly ground black pepper
• Canola oil
• 1 dozen chicken wings split at the joint, wing tips removedand discarded
• Salt and freshly ground black pepper
• 2 tablespoons ancho chile powder
• 1 tablespoon New Mexico chile powder
• 2 teaspoons ground cumin
• 1/2 cup red wine vinegar
• 1 to 2 tablespoons pureed chipotle chile in adobo
• 1 to 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 stick unsalted butter, quartered
• Finely chopped fresh cilantro, for garnish

1. For the blue cheese sauce: Stir together the yogurt, blue cheese, cilantro, onions and salt and pepper to taste in a bowl.
2. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
3. 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.
4. Sprinkle the wings with salt and pepper.
5. Stir together the chile powders, cumin, 1 teaspoon salt and some pepper in a shallow bowl.
6. Dust the wings with the seasoning mixture and toss in a bowl to evenly coat.
7. Add the wings to the oil in batches and cook until golden brown and cooked through, 8 to 10 minutes.
8. For the glaze: In a large bowl, combine the vinegar, chipotle in adobo, honey and Dijon mustard.
9. To a small saute pan, add the butter and melt.
10. Add the melted butter to the bowl with the vinegar-honey mixture and stir to combine.
11. Toss the freshly fried wings with the glaze in the bowl.
12. Garnish with cilantro.
13. Serve with the blue cheese sauce.

greek yogurt, blue cheese, fresh cilantro, red onion, salt, canola oil, chicken, salt, ancho chile powder, new mexico, ground cumin, red wine vinegar, honey, mustard, unsalted butter, fresh cilantro

Taken from www.foodnetwork.com/recipes/bobby-flay/red-chile-chicken-wings-with-chipotle-honey-glaze-recipe.html (may not work)