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


  • calories 588
  • carbs 21
  • saturated fat 18
  • sugar 20
  • protein 23
  • fat 45
  • fibre 3
  • salt 3.5


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!