- 5 pounds chicken wings, split at the joints and tips reserved for stock (see Note)
- Salt and freshly ground pepper
- 1/2 cup green jalapeño hot sauce
- 2 tablespoons coarsely chopped pickled jalapeños
- 1 stick unsalted butter
- 2 large garlic cloves, minced
- 1/2 cup plain nonfat yogurt
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 2 ounces blue cheese, crumbled (1/2 cup)
- Celery sticks, for serving
- 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.
- 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.
- 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.
- 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.
Precut wings are available at supermarkets.
Smoky, rich doppelbock: Spaten Optimator.