Crispy honey buffalo wings with blue cheese & celery slaw

Crispy honey buffalo wings with blue cheese & celery slaw

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(3 ratings)

Prep: 20 mins Cook: 30 mins


Serves 4 - 6
Crispy Southern fried chicken is often served with blue cheese dressing and celery - the coleslaw turns this party favourite into a proper supper

Nutrition and extra info

Nutrition: per serving

  • kcal588
  • fat45g
  • saturates18g
  • carbs21g
  • sugars20g
  • fibre3g
  • protein23g
  • salt3.5g


  • 1l sunflower or vegetable oil, for frying
  • 1kg chicken wing
  • 85g plain flour
  • 2 tsp celery salt
  • 1 tsp smoked paprika
  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 3 celery sticks, cut into matchsticks



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • ½ red onion, finely sliced
  • 1 tbsp celery seeds



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 150g pack soft blue cheese, Gorgonzola works well
  • 100ml soured cream
  • 100g mayonnaise
  • 3 tbsp white wine vinegar


  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.

  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.

  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!

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Comments, questions and tips

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17th Jan, 2014
Quite a good pairing, although the frying in batches does takes a while. I did mine at 170C for 12 mins per batch and they came out perfect: so crisp and not oily at all. Had plenty of BBQ sauce at the bottom of the bowl even though I used 1.4 kg of wings (same for the seasoned flour). Next time, I would definitely add a chopped apple and another tbsp of vinegar to the slaw to balance it better. It might even consider using just 100g of blue cheese, depending on how strong it is. I used Shropshire Blue and it was a little overpowering. =)
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