Buffalo chicken & blue cheese slaw
Enjoy these sticky buffalo wings New York-style for a sharing family supper. You can use chicken wings or legs, if you prefer. Serve with blue cheese slaw
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 8skin-on, bone-in chicken thighs
- 100ml hot sauce
- 2tsp smoked paprika
- 1tbsp light brown soft sugar
- 1tbsp white wine vinegar
- 1tsp garlic powder
- 30g butter, cubed
- 120g blue cheese, crumbled
- 150g soured cream
- 4tbsp mayonnaise
- 1tbsp finely chopped chives
- 1lemon , juiced
- 1small granny smith apple , cored and cut into matchsticks
- 3sticks celery , finely chopped
- ¼medium white cabbage , finely chopped
- ¼pointed spring cabbage , finely chopped
Instructions
Step 1
Heat the oven to 180C/160C fan/ gas 4. Lay the chicken skin-side up in a roasting tin. Slash the skin of the chicken with a sharp knife, then season and roast for 35 mins.Step 2
Mix together the hot sauce, paprika, sugar, vinegar, garlic powder and butter in a pan. Stir over a low heat until the butter has melted, then simmer for 1 min. Season. Tip away any excess juices and fat from the roasting tin, then pour in half the sauce. Return to the oven for 20 mins until cooked through. Turn the oven to the highest temperature and add the remaining sauce. Cook for 5 mins.Step 3
Crumble the cheese into a bowl and mix through the soured cream, mayo, chives and lemon juice. Toss the apple with the celery, cabbage and the cheese sauce. Serve the chicken alongside the slaw.