Crispy honey buffalo wings with blue cheese & celery slaw
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Ingredients
- 1l sunflower or vegetable oil, for frying
- 1kg chicken wing
- 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
For the slaw
- 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
Method
- STEP 1
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.
- STEP 2
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.
- STEP 3
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!