Messy, saucy chicken wings are even better when they’re spicy and healthy!! But don’t worry, my boyfriend loved these….and the man in your life will too!! . I’m not talking about a face-melting, daredevil level of spiciness that leaves your lips numb and your fingers on fire—but these wings do pack a serious kick. These roasted (rather than deep-fried) buffalo-style chicken wings are smothered in a spicy green jalapeno sauce, which is pureed with pickled jalapenos for an extra hit of puckery flavor.
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 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 blue cheese dip and celery sticks at the table.
Just as simply as that!!!
Eat up- Telisa