It'a day were every weight loss resolution goes straight out the window. It's level of gluttony is on par with Thanksgiving. The only difference is on this day we opt for over salted, high processed, overly fatty junk food.
Look guys I get it, cheese and bacon make everything better, but there are better things out there than Domino's and 5 layer dip from Safeway. If your going to indulge in 3000 calorie nachos make the queso from scratch, use shredded beef and fresh jalapenos; and by God if you're going to do hot wings, do them right. Skip the KFC and make them yourself. It's simple and your taste buds will sing the Opera. Just don't forget the beer, more beer, and well more beer, but I beg you, please make sure it's local brew.
Enjoy!
Ingredients
For the Blue Cheese Dip:
• 1 cup plain sour cream
• 1/4 cup crumbled blue cheese
• 2 tablespoons finely chopped green onion
• 2 tablespoons finely chopped fresh cilantro leaves
• Salt and freshly ground black pepper
For the Hot Wings:
• Oil for frying
• 1 cup flour
• Salt and freshly ground black pepper
• 2 tablespoons ancho chile powder
• 1 teaspoon garlic powder
• 2 pounds chicken wings split at the joint, wing tips removed and discarded
• 1/2 cup balsamic vinegar
• 1 to 2 tablespoons pureed chipotle in adobo sauce, seeds removed
• 1 tablespoon Californian chili powder
• 1 tablespoon Dijon Mustard
• 1 teaspoon Kosher salt
• 2 tablespoons honey
• 1 stick unsalted butter quartered
• Finely chopped fresh cilantro leaves, for garnish
• Jicama sticks
• Celery sticks
• Napkins LOTS OF THEM!
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Directions
For the Blue Cheese Sauce:
Stir together the sour cream, blue cheese, green onion, cilantro and salt and pepper in a bowl. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
For the Hot Wings:
Heat 2-inches of the oil in a large, high-sided pan until it reaches 375 degrees
Stir together the flour, salt, pepper, to taste, 2 teaspoons ancho chili powder and garlic powder in a shallow bowl. Season the wings with salt and pepper and add the wings in batches to the flour mixture to lightly coat and tap off excess flour. Add the wings in batches and cook until golden brown and cooked through, 8 to 10 minutes. Remove with a slotted spoon and place on a plate lined with paper towels.
Bring the vinegar, chipotle puree, California chili powder to a simmer in a large high-sided sauté pan over medium heat. Remove the mixture from the heat and whisk in the mustard, salt, honey, and butter until smooth. Add the wings to the mixture and toss to coat. Garnish with cilantro and serve with jicama and celery sticks and blue cheese sauce.
Sit back have a cold one and Go New York!!!!!!
