WLUK-TV President and General Manager Jay Zollar cut the ribbon…
Updated: Monday, 21 Jan 2013, 3:09 PM CST
Published : Monday, 08 Sep 2008, 1:18 PM CDT
5 pounds chicken wings
Salt and pepper
1 1/2 cup green salsa (salsa verde)
2 tablespoons sliced pickled jalapeños
1 stick unsalted butter
2 large garlic cloves, minced
1/2 cup plain nonfat yogurt
1/4 cup mayonnaise
1 T chopped fresh cilantro
1 tablespoon fresh lime juice
2 ounces blue cheese, crumbled (1/2 cup) Celery sticks, for serving
Preheat the oven to 450°. 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.
In a mini food processor, puree the hot sauce and pickled jalapeños until smooth. In a small saucepan, melt the butter with the garlic over low heat. Add the puree to the saucepan and bring to a simmer. Transfer the sauce to a large bowl.
In another bowl mix yogurt, mayonnaise, lime juice, cilantro and blue cheese. Season with salt and pepper and transfer to a small bowl.
Using tongs, put the chicken wings in the bowl with the hot sauce and toss to coat. Pour the wings and any extra sauce onto a large platter and serve. Serve with blue cheese dip and celery sticks.