Sweet and Spicy Wings with Yogurt Blue Cheese
Serves 4-6
Equipment
- Baking sheets
- Parchment paper or foil
- Wire rack
- Small sauce pan
- Large Bowl
Ingredients
Wings
- 3 lb chicken wings separated into wings and drumettes
- 4 tsp Kosher salt
- 1 Tbsp smoked paprika
- 2 tsp garlic powder
- 1 tsp urfa chile or black pepper
- cooking spray
Yogurt Blue Cheese:
- ½ cup plain full fat greek yogurt
- ½ cup crumbled blue cheese
- 2 Tbsp mayonaise
- 1 garlic clove finely grated
- 2 green onions thinly sliced (green and white parts), plus more for garnish
- Kosher salt and pepper to taste
Honey Buffalo Sauce:
- 4 Tbsp butter
- ½ cup honey
- ½ cup favorite hot sauce I like franks or crystal
- ¼ tsp salt
Instructions
- Preheat oven to 425ºF.
- Line a baking sheet with parchment or foil and place a wire rack on top. Grease rack with cooking spray.
- Season wings with salt, paprika, garlic powder, and urfa. Toss to coat. Let sit at least 30 minutes.
- Meanwhile, prepare the blue cheese dressing. Mix yogurt, cheese, mayo, garlic, scallions, salt and pepper until combined. Refrigerate until ready to serve.
- Spread out wings evenly across the wire rack lined baking sheet. Place in preheated oven and cook until deeply golden, about 35-40 minutes.
- While wings cook, prepare the buffalo sauce.
- In a small sauce pan over medium heat, add butter, honey, hot sauce, and salt. Melt butter and bring sauce to a simmer. Let cook and reduce until slightly thick, about 7-8 minutes. You want a nice saucy consistency, not too thick, not too thin. Set aside.
- Remove chicken wings from oven and place in a large bowl.
- Turn broiler on high.
- Add about half of the sauce to wings and toss to coat. Return to baking sheet.
- Place wings under broiler and cook until caramelized, about 3-5 minutes. Just keep an eye on them, things can burn quick in the broiler!
- Return wings to large bowl and toss with desired amount of honey buffalo sauce.
- Garnish with sliced scallions if desired, and serve with yogurt blue cheese. yum!
Notes
**Both sauces can be made ahead and stored in the fridge. Buffalo sauce will need to be reheated before using.
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