Crispy honey buffalo wings with blue cheese & celery slaw

Cheap cut recipe for 4 - 6 people, takes only 30 mins; recipe has vegetable oil, chicken wing, plain flour, celery salt, smoked paprika, butter, sauce, white wine vinegar, clear honey, white cabbage, carrot, celery, red onion, celery, blue cheese, soured cream, mayonnaise and white wine vinegar.

Crispy honey buffalo wings with blue cheese & celery slaw

Crispy honey buffalo wings with blue cheese & celery slaw

Recipe by Chef Soomro Course: Cheap cut
Servings

4 - 6

servings
Prep time

20 mins

Ingredients

  • Vegetable Oil: 1l sunflower or vegetable oil, for frying
  • Smoked Paprika: 1 tsp smoked paprika
  • Red Onion: 1/2 red onion, finely sliced
  • Soured Cream: 100ml soured cream
  • Carrot: 2 carrots, cut into matchsticks
  • Butter: 50g butter
  • Mayonnaise: 100g mayonnaise
  • White Wine Vinegar: 2 tbsp white wine vinegar
  • Celery: 3 celery sticks, cut into matchsticks
  • Plain Flour: 85g plain flour
  • Clear Honey: 4 tbsp clear honey
  • Blue Cheese: 150g pack soft blue cheese, Gorgonzola works well
  • Celery Salt: 2 tsp celery salt
  • White Cabbage: 1/2 small white cabbage, finely shredded
  • Chicken Wing: 1kg chicken wing
  • Sauce: 5 tbsp hot sauce (we used Encona Original Hot Pepper Sauce)

Directions

  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!