Sunday, June 7, 2015



1 kg  chicken wings, cut into drumettes and flats
2 teaspoons baking powder
1 teaspoons kosher salt, depending on taste
225 g  fresh strawberries, hulled and halved
1 tablespoon balsamic or apple cider vinegar
2 cloves garlic, minced
1/2 teaspoon minced fresh ginger
2 tablespoons light brown sugar
1 chipotle pepper in adobo, minced
1 tablespoon adobo sauce from the can
1/2 teaspoon onion powder
1/8  teaspoon cayenne pepper (depending on taste)
Water or chicken stock, as needed
1 Haas avocado, halved and pitted
1/2 cup sour cream
1/2 cup crumbled blue cheese, plus more for garnish
1 tablespoon fresh juice from 1 lemon
1 tablespoon milk
1 1/2 tablespoons poppy seeds
Fresh cilantro leaves, for garnish


Spray a rack with nonstick cooking spray and set on a foil-lined rimmed baking sheet. Dry chicken wings with paper towels. In a large zipper-lock bag, toss wings with baking powder and 1 teaspoon salt until evenly coated, then arrange wings in an even layer on the rack. Refrigerate wings, uncovered overnight
Preheat oven to 220-230    and set the oven rack in the upper-middle position. Bake wings on the rack set over the baking sheet for 15 -  20 minutes, then flip and continue to bake until cooked through and crisp, about 15 - 20 minutes longer.
Meanwhile, in a saucepan over medium heat, combine strawberries, vinegar, garlic, ginger, and light brown sugar and cook until strawberries are softened and release their juices, about 10 minutes. Mash strawberries with a wooden spoon and stir in minced chipotle, adobo sauce, onion powder, and cayenne pepper 1/8  teaspoon. Season with salt. Reduce heat to low and cook, stirring occasionally, until sauce is thick enough to coat a spoon, about 5 minutes. If sauce becomes too thick and candy-like, stir in water or chicken stock to return to desired consistency. If any chunks of strawberry remain, transfer to a blender  until smooth. Set aside.
In a blender , combine avocado, sour cream, blue cheese, lemon juice, and milk. Season with salt (taste first, as blue cheese is salty). Pulse until well-combined, transfer to a bowl, and set aside.
Place the baked wings in a large bowl and toss with the strawberry sauce until evenly coated. Transfer to a plate and sprinkle with poppy seeds. Garnish with cilantro and serve with avocado blue cheese dip

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