• Fast
• Staff Favorite

Ingredients

1. 5 pounds chicken wings, split at the joints and tips reserved for stock (see Note)
2. Salt and freshly ground pepper
3. 1/2 cup green jalapeño hot sauce
4. 2 tablespoons coarsely chopped pickled jalapeños
5. 1 stick unsalted butter
6. 2 large garlic cloves, minced
7. 1/2 cup plain nonfat yogurt
8. 1/4 cup mayonnaise
9. 1 tablespoon apple cider vinegar
10. 2 ounces blue cheese, crumbled ( 1/2 cup)
11. Celery sticks, for serving

Directions

1. Preheat the oven to 500° and position 2 racks in the middle and upper third. Spread the wings out on 2 baking sheets in a single layer and season with salt and pepper. Roast for 40 minutes, turning once, until the wings are golden and crisp.
2. Meanwhile, in a mini food processor, puree the hot sauce and pickled jalapeños until smooth. In a small saucepan, cook the butter with the garlic over moderate heat just until fragrant, about 2 minutes. Add the puree to the saucepan and bring to a simmer. Transfer the sauce to a large bowl. Rinse out the processor.
3. Add the yogurt, mayonnaise, vinegar and blue cheese to the processor and pulse until fairly smooth. Season with salt and pepper and transfer to a small bowl.
4. Using tongs, transfer the chicken wings to the bowl with the hot sauce and toss to coat. Pour the wings and any extra sauce onto a large platter and serve right away, passing the blue cheese dip and celery sticks at the table.

Notes

Precut wings are available at supermarkets.