Ingredients

• 1 cup Greek yogurt
• 1/4 cup crumbled blue cheese, such as Cabrales
• 2 tablespoons finely chopped fresh cilantro
• 2 tablespoons finely grated red onion
• Salt and freshly ground black pepper
• Canola oil
• 1 dozen chicken wings split at the joint, wing tips removedand discarded
• Salt and freshly ground black pepper
• 2 tablespoons ancho chile powder
• 1 tablespoon New Mexico chile powder
• 2 teaspoons ground cumin
• 1/2 cup red wine vinegar
• 1 to 2 tablespoons pureed chipotle chile in adobo
• 1 to 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 stick unsalted butter, quartered
• Finely chopped fresh cilantro, for garnish

Instructions

1. For the blue cheese sauce: Stir together the yogurt, blue cheese, cilantro, onions and salt and pepper to taste in a bowl. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
2. For the hot wings: Heat 2 to 3 inches of oil in a large, high-sided pan until it reaches 375 degrees F on a deep-fry thermometer.
3. Sprinkle the wings with salt and pepper. Stir together the chile powders, cumin, 1 teaspoon salt and some pepper in a shallow bowl. Dust the wings with the seasoning mixture and toss in a bowl to evenly coat. Add the wings to the oil in batches and cook until golden brown and cooked through, 8 to 10 minutes.
4. For the glaze: In a large bowl, combine the vinegar, chipotle in adobo, honey and Dijon mustard. To a small saute pan, add the butter and melt. Add the melted butter to the bowl with the vinegar-honey mixture and stir to combine.
5. Toss the freshly fried wings with the glaze in the bowl. Garnish with cilantro. Serve with the blue cheese sauce.