These roasted (rather than deep-fried) buffalo-style chicken wings are smothered in a spicy green jalapeño sauce, which is pureed with pickled jalapeños for an extra hit of puckery flavor.
More Chicken Wing Recipes
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
How to Make It
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.
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