Crispy honey buffalo wings with blue cheese & celery slaw

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

  • Prep:20 mins
    Cook:30 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 588
  • fat 45g
  • saturates 18g
  • carbs 21g
  • sugars 20g
  • fibre 3g
  • protein 23g
  • salt 3.5g


  • 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


  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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