Jalapeño Wings With Cool Cilantro Dip

A lot of people don't like cilantro, but I think it really makes the flavors combine in the dip. I used fresh jalapeños before, but I think the pickled kind works better with less mess and fuss.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 5  lbs chicken wings
•  salt and pepper
• 1 1⁄2 cups green chili salsa (salsa verde)
• 2  tablespoons  sliced  pickled jalapeno peppers
• 1⁄2 cup unsalted butter
• 2  large garlic cloves, minced
• 1⁄2 cup plain nonfat yogurt
• 1⁄4 cup mayonnaise
• 1  tablespoon fresh cilantro, chopped
• 1  tablespoon fresh lime juice
• 2  ounces blue cheese, crumbled
•  celery rib, for serving

Directions

1. 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.
2. 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.
3. In another bowl mix yogurt, mayonnaise, lime juice, cilantro and blue cheese. Season with salt and pepper and transfer to a small bowl.
4. 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 dip and celery sticks.