Crispy Honey Buffalo Wings With Blue Cheese & Celery Slaw
This recipe will guide you through making delicious and crispy hot buffalo chicken wings paired with a creamy and tangy blue cheese coleslaw. The wings are coated in a flavorful blend of flour, celery salt, and smoked paprika before being fried to golden perfection. Tossed in a sticky hot sauce mixture made with butter, hot sauce, white wine vinegar, and honey, these wings are sure to be a hit. Paired with a creamy blue cheese coleslaw made with shredded cabbage, carrots, and celery, this dish strikes the perfect balance between spicy and cool, making it a must-try for any wing lover. Serve these up for a flavorful and satisfying meal that will have everyone reaching for seconds!
— Constant Cookbook
Ingredients
- 1l sunflower or vegetable oil , for frying
- 1kg chicken wings
- 85g plain flour
- 2 tsp celery salt
- 1 tsp smoked paprika
- 50g butter
- 5 tbsp hot sauce (we used Encona Original Hot Pepper Sauce)
- 2 tbsp white wine vinegar
- 4 tbsp clear honey
- ½ small white cabbage , finely shredded
- 2 carrots , cut into matchsticks
- 3 celery sticks, cut into matchsticks
- ½ red onion , finely sliced
- 1 tbsp celery seeds
- 150g pack soft blue cheese , Gorgonzola works well
- 100ml soured cream
- 100g mayonnaise
- 3 tbsp white wine vinegar
Instructions
- First make the coleslaw. Combine the cabbage, carrots, celery and red onion in a bowl. Place the celery seeds, blue cheese, soured cream, mayonnaise, vinegar and some seasoning in a food processor and blend until smooth. Pour the mixture over the vegetables and toss everything well to coat. Chill until ready to serve.
- Heat the oil in a large pan or wok and put the oven on a low heat. Toss the chicken in the flour, celery salt, paprika and some seasoning. Test the oil temperature with a piece of bread – it’s ready when the bread turns golden after 30 secs. Add the chicken pieces to the oil, cooking in batches so you don’t overcrowd the pan. Cook for 8 mins until golden, crisp and cooked through. Drain on kitchen paper, then transfer to a baking tray and put in a low oven to keep warm, until they are all cooked.
- Melt the butter, hot sauce, vinegar and honey together in a small pan until thick and sticky. When all the chicken pieces are cooked, toss in the sauce. Serve straight away with the coleslaw – and plenty of napkins!
Cook Time
30M
Prep Time
PT20M
Yield
Serves 4 - 6
Nutrition
- Calories: 588 calories
- Fat Content: 45 grams fat
- Saturated Fat Content: 18 grams saturated fat
- Carbohydrate Content: 21 grams carbohydrates
- Sugar Content: 20 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 23 grams protein
- Sodium Content: 3.5 milligram of sodium
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