I made these Honey Chipotle Wings with Gorgonzola dipping sauce yesterday and served with my Apple, Apricot, Pecan Salad with Orange Vinaigrette and Gorgonzola crumbles. As I promised, here is the recipe. I made these for the first time a couple of weeks ago for the Georgia – Auburn game. When I made them the first time, I baked them in the oven instead of frying them. They are great either way. They are not like most wings that are too hot and too vinegar-y, the Chipotle gives a nice smooth heat that doesn’t set you on fire. Of course if you are a die-hard heat seeker, you could totally add your favorite hot sauce. Try my recipe out and let me know how you liked them. Afiyet olsun!
Honey Chipotle Wings with Gorgonzola Dipping Sauce
Author: April Ozbilgin
Recipe type: Appetizer
Cuisine: American
Serves: 6-8 servings
Ingredients
- 6 pounds Chicken Wings
- Peanut or Vegetable oil for frying
- For the wing sauce:
- 1 Stick butter
- 1 bottle Chipotle Tabasco Sauce
- 2-3 Tablespoons Honey
- For the dipping sauce:
- 2 Cups sour cream
- ½ Cup Mayonnaise
- 1 Lemon Juiced
- 6 ounces Gorgonzola Crumbles
- Optional:
- Celery sticks
Instructions
- Mix the sour cream, mayonnaise and lemon juice until well combined.
- Stir in the Gorgonzola crumbles, reserving 1 Tablespoon for garnish.
- Sprinkle the remaining Gorgonzola over the center of the dip.
- Store in fridge until time to serve.
- In a medium sized sauce pan, melt the butter over low heat.
- Stir in the honey.
- Next stir in the Chipotle Tabasco Sauce.
- Keep on low and stir occasionally while you fry the wings.
- Use a deep dutch oven, deep stockpot or a deep fryer to cook the wings.
- Fill the dutch oven no more than half way with your oil.
- Heat the oil to 375 degrees.
- NEVER LEAVE HOT OIL UNATTENDED. IF YOU HAVE TO LEAVE IT, TURN IT OFF.
- While the oil is heating, remove the chicken from the fridge and pat each wing with paper towels to remove any excess moisture.
- When the oil is heated to 375, use a spider or tongs to gently place several wings into the oil.
- Do not overcrowd the pan and if the oil bubbles too much, turn the heat down for a minute or two till the excessive bubbling stops.
- Your thermometer is your friend, use it for perfectly cooked wings.
- It should take about 10 minutes per batch, depending on the size of your cooking pan.
- Once the wings are golden brown, drain them with the spider and put directly into the Chipotle sauce.
- Coat each wing in sauce and transfer to a serving dish.
- Repeat until you have cooked all the wings. Serve as an appetizer or as a meal with a nice light salad. Serve with Gorgonzola Sauce and Celery sticks if desired.
