Sandra This Bobby Flay Grilled Chicken Wings recipe is a spicy and smoky recipe, which is made with a buttery chipotle hot sauce and a cool, tangy blue cheese-yogurt dip. It’s the ultimate game day appetizer or fun weeknight meal, ready in under an hour. This foolproof method guarantees crispy, flavorful wings that are perfect for a crowd.
Bobby Flay Grilled Chicken Wings Ingredients
For the Chicken Wings:
- 4 lbs chicken wings (about 40-50 wings), split into flats and drumettes
- Vegetable oil
- Salt and freshly ground pepper
For the Chipotle Hot Sauce:
- 1 stick (1/2 cup) unsalted butter, cut into pieces
- 1 1/2 cups red wine vinegar
- 3 tablespoons Dijon mustard
- 2 to 3 tablespoons chipotle pepper puree (from canned chipotles in adobo)
- 3 tablespoons honey
- 3 tablespoons vegetable oil
- 2 tablespoons ancho chile powder
For the Blue Cheese-Yogurt Dip:
- 1 pint (2 cups) thick Greek yogurt
- 3/4 cup crumbled domestic blue cheese
- 2 tablespoons finely chopped red onion
- 3 tablespoons finely sliced scallions (green onions)
- Salt and freshly ground pepper
How To Make Bobby Flay Grilled Chicken Wings
- Make the Blue Cheese-Yogurt Dip: In a medium bowl, mix together the Greek yogurt, crumbled blue cheese, chopped red onion, and sliced scallions. Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Grill the Chicken Wings: Preheat your grill to a high, direct heat. In a large bowl, toss the chicken wings with a bit of vegetable oil and season them generously with salt and pepper. Place the wings in a single layer on the hot grill. Grill for 4-6 minutes on each side, until they are golden brown, crispy, and fully cooked through (internal temperature of 165°F).
- Make the Chipotle Hot Sauce: While the wings grill, make the sauce. In a bowl, whisk together the red wine vinegar, Dijon mustard, chipotle pepper puree, honey, and vegetable oil. Season with salt and pepper. In a large skillet or pot (large enough to hold all the wings), melt the butter over medium heat. Pour the hot sauce mixture into the pot and bring it to a boil. Stir in the ancho chile powder and season with salt to taste.
- Coat the Wings and Serve: Add the hot, grilled wings directly to the pot with the simmering hot sauce. Stir and toss well to coat every wing completely. Let them cook in the sauce for 2-3 minutes to allow the glaze to adhere. Serve immediately with the chilled blue cheese-yogurt dip on the side.
Recipe Tips
- How to get perfectly crispy wings on the grill? The most important secret is a hot grill and not overcrowding the grates. Make sure your grill is fully preheated. Place the wings in a single layer with space between them; this allows them to sear and get crispy rather than just steaming.
- Why let the dip chill? This is a non-negotiable step for the best flavor. Refrigerating the blue cheese-yogurt dip for at least 30 minutes allows the sharp flavors of the onion and blue cheese to meld and mellow into the creamy yogurt base, creating a much more delicious and cohesive sauce.
- How to control the spice level? The heat comes from the chipotle pepper puree. Start with a smaller amount (2 tablespoons) for a medium heat, and add more if you like it extra spicy. The cool yogurt dip is the perfect way to balance the heat.
- Can I make parts of this ahead of time? Absolutely! The blue cheese dip is a perfect make-ahead component and is actually better when made a day in advance. You can also make the hot sauce base (without the butter) and store it in the fridge.
What To Serve With Grilled Chicken Wings
This is a classic appetizer or main course for a game day or a casual barbecue. It is traditionally served with:
- Celery and carrot sticks for dipping.
- Crispy French fries.
- A simple, crisp green salad.
- A cold beer.
How To Store Leftover Chicken Wings
- Refrigerate: Let the leftover wings cool completely, then store them in an airtight container in the fridge for up to 3 days. Store the dipping sauce in a separate container.
- Reheat: For the best results, reheat the wings on a baking sheet in a 400°F oven or in an air fryer for 5-10 minutes to help re-crisp the skin. Avoid the microwave, which will make them soggy.
Grilled Chicken Wings Nutrition Facts
- Calories: 350 kcal
- Total Fat: 24g
- Total Carbohydrate: 12g
- Protein: 23g
Nutrition information is estimated for a small serving and may vary based on ingredients and cooking methods used.
FAQs
It is made from canned chipotle peppers in adobo sauce, which are smoked and dried jalapeños rehydrated in a tangy, slightly sweet red sauce. You can make the puree by simply blending a few peppers from the can with a bit of their sauce in a food processor.
Yes. For an oven-baked version, place the seasoned wings on a wire rack set over a baking sheet. Bake at 425°F for about 40-50 minutes, flipping halfway through, until they are golden and crispy. Then, toss them in the hot sauce as directed.
A thick dip is perfect for clinging to the wings! If you find it is thicker than you’d like, you can simply whisk in a tablespoon or two of milk or buttermilk until it reaches your desired consistency.
Try More Recipes:
- Bobby Flay Chicken Tacos with Grilled Poblanos & BBQ Onions Recipe
- Bobby Flay Chicken Milanese Recipe
- Bobby Flay Chicken Cacciatore Recipe
Bobby Flay Grilled Chicken Wings with Chipotle Hot Sauce Recipe
Description
A classic game day favorite featuring crispy grilled chicken wings tossed in a spicy, buttery chipotle hot sauce and served with a cool, creamy blue cheese and yogurt dip.
Ingredients
Instructions
- First, make the blue cheese-yogurt dip by mixing all its ingredients; cover and refrigerate for at least 30 minutes.
- Preheat your grill to high. Toss the wings in oil, season with salt and pepper, and grill for 4-6 minutes per side until crispy and cooked through.
- While the wings grill, make the hot sauce. In a large pot, melt the butter. Whisk in a mixture of the vinegar, mustard, chipotle puree, honey, and oil. Bring to a boil and stir in the ancho powder.
- Add the hot, grilled wings directly to the simmering sauce and toss to coat completely.
- Serve the wings immediately with the chilled blue cheese dip on the side.
Notes
- Don’t Overcrowd the Grill: The most important tip for crispy wings is to place them in a single layer on the grill with space between them. This allows them to sear, not steam.
- Chill the Dip: Do not skip the 30-minute chilling time for the dip. This crucial step allows the flavors to meld and is the secret to a delicious, balanced sauce.
- Check for Doneness: Use a meat thermometer to ensure the wings are fully cooked to an internal temperature of 165°F for a safe and juicy result.
- Sauce the Hot Wings: For the best glaze, toss the wings in the hot sauce the moment they come off the grill. The hot wings will absorb the sauce beautifully.
