Green Jalapeno Hot Wings

These buffalo-style chicken wings are roasted rather than deep-fried and then smothered in a spicy green jalapeno sauce pureed with pickled jalapenos for an extra flavor hit.

Ingredients

• chicken wings, split at the joints and tips reserved for stock  ·  5 pounds 
• Salt and freshly ground pepper  ·   
• green jalapeno hot sauce  ·  1/2 cup 
• pickled jalapenos, coarsely chopped  ·  2 tablespoons 
• stick unsalted butter  ·  1 
• large garlic cloves, minced  ·  2 
• plain nonfat yogurt  ·  1/2 cup 
• mayonnaise  ·  1/4 cup 
• apple cider vinegar  ·  1 tablespoon 
• Celery sticks, for serving  ·   
• blue cheese, crumbled (optional)  ·  1/2 cup 

Instructions

Preheat the oven to 500° and position 2 racks in the middle and upper third. Spread the wings out on 2 baking sheets in a single layer and season with salt and pepper. Roast for 40 minutes, turning once, until the wings are golden and crisp.

Meanwhile, in a mini food processor, puree the hot sauce and pickled jalapeños until smooth. In a small saucepan, cook the butter with the garlic over moderate heat just until fragrant, about 2 minutes. Add the puree to the saucepan and bring to a simmer. Transfer the sauce to a large bowl. Rinse out the processor.

Add the yogurt, mayonnaise, vinegar and (optional) blue cheese to the processor and pulse until fairly smooth. Season with salt and pepper and transfer to a small bowl.

Using tongs, transfer the chicken wings to the bowl with the hot sauce and toss to coat. Pour the wings and any extra sauce onto a large platter and serve right away, passing the dip and celery sticks at the table.

Some may like to dip the wings directly or just use with the celery, either way serve with a chilled Williamson Caress Cuvee Blanc.