So I’d planned to get this out to you last week, or at least on Super Bowl Sunday when hot wings might be on your mind. But then family in town, flu in the house, and other life happenings made me realize there are LOTS of times when hot wings might be on your mind.

The beauty of this recipe is, it’s easy to do ahead, it’s much lighter than your typical hot wing and sauce recipe, and it’s goooood. I added some notes in green, some of which are adding Chili Paste, of course. Also know that there are separate parts to the recipe, and that just gives you the opportunity to space the parts out to fit into whatever else you’ve got going on.

{Great for parties, sure. But I’ve also done this as an entree with other chicken parts – and it’s always delicious.}

The picture could be better, but I was anxious to eat them and barely remembered to snap it. See what yours turn out like. Snap a picture and send it to me? Or maybe just tell me if you’ll try it? Maybe you have a variation to suggest? Leave your pictures below. Or just your comments. Either way. And if you’re having trouble finding any of the ingredients, let me know. I’ll help you track them down.

Bobby Flay’s Grilled Chicken Wings with Spicy Chipotle Hot Sauce and Blue Cheese-Yogurt Dipping Sauce

Serves 4-6

• 46 chicken wings
• Vegetable oil
• Salt and freshly ground pepper
• Chipotle Hot Sauce, recipe follows
• Blue Cheese-Yogurt Dip, recipe follows

Heat grill to high. Toss wings in a few tablespoons of oil and season with salt and pepper. Place on the grill in single layers and grill until golden brown on both sides and just cooked through, about 4 to 5 minutes per side.

Chipotle Hot Sauce:

• 1 1/2 cups red wine vinegar
• 3 tablespoons Dijon mustard
• 2 to 3 tablespoons chipotle pepper puree (depending on how spicy you like it)

{I used 2.5 tablespoons – I have the puree in my fridge sometimes from other leftover recipes. If you don’t, just puree a small can of Chipotles in Adobo Sauce sauce, and put an unused portion in the fridge. We’ll pull out other recipes to use it in. I keep a few cans in my pantry. I also added 1 teaspoon Red Chili Garlic Sauce and quite frankly, could’ve added more. It really depends on how hot you want them. Season to taste.}

• 3 tablespoons honey
• 3 tablespoons vegetable oil
• Salt and freshly ground pepper
• 1 stick unsalted butter, cut into pieces
• 2 tablespoons ancho chile powder

Whisk together the vinegar, Dijon mustard, chipotle puree, honey, and oil in a medium bowl. Season with salt and pepper, to taste.

Melt butter in a large skillet or a large pot on the grates of the grill. Add the hot sauce mixture and bring to a boil. Whisk in the ancho chile powder and season with salt, to taste. Add the wings and cook, stirring, for 2 to 3 minutes. Serve with Blue Cheese-Yogurt Dip. {Let cool in the sauce – it thickens and coats as it cools.}

Blue Cheese-Yogurt Dip:

• 1 pint thick Greek yogurt {Get the good kind}
• 3/4 cup crumbled domestic blue cheese 
• 2 tablespoons finely chopped red onion
• 3 tablespoons finely sliced scallions
• Salt and freshly ground pepper

Combine all ingredients in a bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes before serving.