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1
To make the sauce, stir together the yogurt, blue cheese, red onion, cilantro, and salt and pepper to taste in a bowl.
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2
Refrigerate for at least 30 minutes before serving.
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3
To cook the wings, heat 2 inches of canola oil in a large deep pot until it reaches 365F on a deep-frying thermometer.
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4
Stir the flour, 2 teaspoons salt, 1 teaspoon pepper, 1 tablespoon of the ancho powder, and the garlic powder together in a large shallow bowl.
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5
Season the wings with salt and pepper, and add the wings, in batches, to the flour mixture to lightly coat; tap off any excess flour.
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6
Add the wings, in batches, to the hot oil and cook until golden brown and cooked through, 8 to 10 minutes.
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7
Remove with a slotted spoon and place on a plate lined with paper towels to drain for a few minutes; then transfer to a large bowl.
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8
Whisk the vinegar, chipotle puree, remaining 2 tablespoons ancho chile powder, chile de arbol powder, and mustard together in a small bowl.
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9
Melt the butter in a large saute pan over low heat.
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10
Add the vinegar mixture, bring to a simmer, and cook for 30 seconds.
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11
Season with salt, pepper, and honey to taste.
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12
Pour the sauce over the wings and toss well to coat.
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13
Transfer the wings to a platter and sprinkle with the cilantro.
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14
Serve with jicama sticks and the blue cheese sauce on the side.
