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.

Caress Cuvée Blanc

Caress Cuvée Blanc

Caress Cuvée Blanc, as blended by Bill, is a White Châteauneuf-du-Pape, with a magnificent nose and delicious full mouth feel - an incredible breadth and depth of aroma and taste.

Comté

Comté

Comté, made with raw cow milk in the Franche-Comté region of France, is actually also known as "Gruyère de Comté." Considered one of the world's greatest cheeses Comte captures the essence of raw, mountain pasture-fed cow milk.

Fiore di Capra

Fiore di Capra

A cheese produced in Sardinia, exclusively from goat’s milk and goat rennet, compact and white with no eyes.

Fiore Sardo

Fiore Sardo

Fiore Sardo DOP also known as Pecorino Sardo is a raw, hard cheese made from whole sheep’s milk on the Italian island of Sardinia.

Apple Pie Spice

Apple Pie Spice

Ooh - so good! Apple Pie Spice perfectly combines sweetness from caramelized apples contrasted delightfully with a perfect blend of exotic spices.

Catch of the Day

Catch of the Day

This delicious blend to dust over fish fillets or peeled prawns and shallow-fry or barbecue.

Rose Harissa Spice Blend

Rose Harissa Spice Blend

Based on a Tunisian blend that may be rubbed on food before cooking, or made into a fragrant, spicy paste.

Turmeric Seafood Rub

Turmeric Seafood Rub

Turmeric is well known as a a wonderful spice to complement to seafood along with ginger & pepper.

Apple Horseradish Jam

Apple Horseradish Jam

Your taste-buds will be delighted with the unusual combination of naturally sweet apple juice and the hearty kick of horseradish.