Bobby Flays Hot Wings with Blue CheeseYogurt 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
• 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 arbol 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

1. To make the sauce, stir together the yogurt, blue cheese, red onion, cilantro, and salt and pepper to taste in a bowl.
2. Refrigerate for at least 30 minutes before serving.
3. To cook the wings, heat 2 inches of canola oil in a large deep pot until it reaches 365F on a deep-frying thermometer.
4. 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.
5. 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.
6. Add the wings, in batches, to the hot oil and cook until golden brown and cooked through, 8 to 10 minutes.
7. 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.
8. Whisk the vinegar, chipotle puree, remaining 2 tablespoons ancho chile powder, chile de arbol powder, and mustard together in a small bowl.
9. Melt the butter in a large saute pan over low heat.
10. Add the vinegar mixture, bring to a simmer, and cook for 30 seconds.
11. Season with salt, pepper, and honey to taste.
12. Pour the sauce over the wings and toss well to coat.
13. Transfer the wings to a platter and sprinkle with the cilantro.
14. Serve with jicama sticks and the blue cheese sauce on the side.

greek yogurt, blue cheese, red onion, fresh cilantro, kosher salt, canola oil, flour, kosher salt, ancho chile powder, garlic, chicken, red wine vinegar, chile de arbol powder, mustard, butter, honey, fresh cilantro, jicama

Taken from www.epicurious.com/recipes/food/views/bobby-flay-s-hot-wings-with-blue-cheese-yogurt-sauce-375865 (may not work)