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Buffalo chicken with blue cheese coleslaw on a plate

Buffalo chicken & blue cheese slaw

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: Per serving


  • 8 skin-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

For the slaw

  • 120g blue cheese, crumbled
  • 150g soured cream
  • 4tbsp mayonnaise
  • 1tbsp finely chopped chives
  • 1 lemon, juiced
  • granny smith apple, cored and cut into matchsticks
  • celery, finely chopped
  • ¼ medium white cabbage, finely chopped
  • pointed spring cabbage, finely chopped


  • 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.

Recipe from Good Food magazine, June 2020

Goes well with


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A star rating of 5 out of 5.6 ratings

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