Grilled Chicken Wings (THROWBACK CLIP)
46 chicken wings Vegetable oil Salt and freshly ground pepper Chipotle Hot Sauce: 1 1/2 cups red wine vinegar 3 tablespoons Dijon mustard 2 to 3 tablespoons chipotle pepper puree (depending on how spicy you like it) 3 tablespoons honey 3 tablespoons vegetable oil Salt and freshly ground pepper 1 stick unsalted butter, cut into pieces 2 tablespoons ancho chile powder Blue Cheese-Yogurt Dip: 1 pint thick Greek yogurt 3/4 cup crumbled domestic blue cheese 2 tablespoons finely chopped red onion 3 tablespoons finely sliced scallions Salt and freshly ground pepper
Heat grill to high.
Toss wings in a few tablespoons of oil and season with salt and pepper. Place on the grill in single layers and grill until golden brown on both sides and just cooked through, about 4 to 5 minutes per side.
Chipotle Hot Sauce:
Whisk together the vinegar, Dijon mustard, chipotle puree, honey, and oil in a medium bowl.
Season with salt and pepper, to taste.
Melt butter in a large skillet or a large pot on the grates of the grill.
Add the hot sauce mixture and bring to a boil. Whisk in the ancho chile powder and season with salt, to taste. Add the wings and cook, stirring, for 2 to 3 minutes.
Serve with Blue Cheese-Yogurt Dip.
Blue Cheese-Yogurt Dip:
Combine all ingredients in a bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes before serving.
RINDE: 4 a 6 porciones