Bobby Flay Chicken Wings Recipe

This Bobby Flay Chicken Wings Recipe is a spicy and crispy recipe, which is made with smoky ancho chili powder and a cooling Greek yogurt blue cheese dip. It’s the ultimate game day snack, ready in about 1 hour and 10 minutes (including chilling time).

Bobby Flay Chicken Wings Recipe Ingredients

For the Blue Cheese Yogurt Sauce:

• 1 cup Greek yogurt
• 1/4 cup crumbled blue cheese (Bobby prefers Cabrales)
• 2 tablespoons finely grated red onion
• 2 tablespoons finely chopped fresh cilantro
• Kosher salt and freshly ground pepper

For the Wings:

• Peanut oil, for frying
• 3 pounds chicken wings, split at the joint, tips removed
• 1 1/2 cups all-purpose flour
• 3 tablespoons ancho chili powder (divided: 1 tbsp for flour, 2 tbsp for sauce)
• 1 1/2 teaspoons garlic powder
• Kosher salt and freshly ground pepper

For the Spicy Glaze:

• 1/2 cup red wine vinegar
• 1 to 2 tablespoons pureed chipotle chiles in adobo sauce
• 1 tablespoon New Mexico chili powder
• 1 tablespoon Dijon mustard
• 1 to 2 tablespoons honey
• 1 stick unsalted butter, quartered

For Serving:

• Chopped fresh cilantro (garnish)
• Jicama sticks

How To Make Bobby Flay Chicken Wings Recipe

1. Make the cooling sauce: In a small bowl, stir together the Greek yogurt, crumbled blue cheese (Cabrales adds a distinct punch), grated red onion, chopped cilantro, salt, and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
2. Heat the oil: Fill a large, high-sided pot or Dutch oven with about 2 inches of peanut oil. Heat the oil over medium-high heat until it reaches 375°F on a deep-fry thermometer.
3. Dredge the wings: In a shallow bowl, whisk together the flour, 1 tablespoon of the ancho chili powder, garlic powder, salt, and pepper. Season the raw wings with salt and pepper, then toss them in the flour mixture to coat. Shake off any excess flour vigorously; you want a thin coating, not a thick batter.
4. Fry the wings: Working in batches to avoid overcrowding, carefully lower the wings into the hot oil. Fry for 8 to 10 minutes, turning occasionally, until they are golden brown, crispy, and cooked through. Remove with a slotted spoon and drain on a paper-towel-lined plate.
5. Simmer the glaze base: While the wings fry, prepare the sauce. In a large sauté pan over medium heat, combine the red wine vinegar, chipotle puree, the remaining 2 tablespoons of ancho chili powder, and the New Mexico chili powder. Simmer for a few minutes to bloom the spices.
6. Emulsify the sauce: Remove the pan from the heat. Whisk in the Dijon mustard, honey, and salt. Add the quartered butter one piece at a time, whisking constantly until the butter melts and the sauce becomes glossy and smooth.
7. Toss and serve: Place the hot fried wings into the large pan with the warm sauce and toss until evenly coated. Transfer to a platter, garnish with chopped cilantro, and serve immediately with the jicama sticks and the chilled blue cheese sauce.

Recipe Tips

• Why Peanut Oil: Bobby Flay uses peanut oil because it has a high smoke point and a neutral flavor that allows the spices to shine. If you have an allergy, canola oil is a suitable substitute.
• Shake off the flour: The key to a crispy, non-greasy wing is shaking off the excess flour. If too much flour remains, it will absorb the oil and become soggy once tossed in the sauce.
• The Butter Technique: Whisking cold butter into the warm vinegar reduction (a technique called monter au beurre) creates a silky, emulsified sauce that clings to the wings rather than sliding off.
• Cabrales Blue Cheese: This is a Spanish blue cheese that is strong and spicy. If you can’t find it, a strong Roquefort or Gorgonzola makes a fine substitute for the dipping sauce.

What To Serve With Bobby Flay Chicken Wings

These wings are rich and spicy, so they need cooling, crisp sides.

• Jicama sticks (as per the recipe, a refreshing alternative to celery)
• Celery and carrot sticks
• Ice-cold beer (IPA or Lager)
• Nachos or loaded potato skins

How To Store Bobby Flay Chicken Wings Recipe

• Refrigerate: Store leftover wings in an airtight container for up to 3 days. The sauce will soak into the breading, so they will lose their crunch.
• Reheat: To revive the texture, reheat the wings in an air fryer at 375°F for 5-6 minutes or in a conventional oven at 400°F for 10 minutes. Do not microwave.
• Freeze: You can freeze the fried (unsauced) wings for up to 3 months. It is best to make the sauce fresh when ready to eat.

Bobby Flay Chicken Wings Recipe Nutrition Facts

• Calories: 480
• Total Fat: 32g
• Saturated Fat: 12g
• Cholesterol: 95mg
• Sodium: 850mg
• Total Carbohydrates: 18g
• Dietary Fiber: 1g
• Sugar: 6g
• Protein: 28g

Nutrition information is estimated per serving (approx. 4-5 wings).

FAQs

Try More Recipes:

• Bobby Flay Chicken Fried Steak Recipe
• Bobby Flay Chicken Alfredo Recipe
• Bobby Flay Chicken Stock Recipe