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Buffalo Chicken Wings with Creamy Blue Cheese and Apple Slaw

Jamie Purviance

Fuel Type:
  • People

    Serves 4

  • Grilling Time

    25 to 32 min.

  • Prep Time

    20 min.

  • Chilling Time

    1 to 4 h

Ingredients
Instructions

the Ingredients

20151023095402 Row Poultry 49

Slaw

  • Completed step ¼ medium head of green cabbage, thinly sliced (about 180 grams)
  • Completed step ¼ medium head of red cabbage, thinly sliced (about 180 grams)
  • Completed step 1 large, crisp red apple, unpeeled, cored and finely diced
  • Completed step 120 millilitres mayonnaise
  • Completed step 30 grams plus 2 tablespoons crumbled blue cheese, divided
  • Completed step 2 teaspoons Dijon mustard
  • Completed step 2 teaspoons cider vinegar
  • Completed step ½ teaspoon celery salt
  • Completed step ¼ teaspoon kosher salt
  • Completed step ¼ teaspoon freshly ground black pepper
  • Completed step 6 grams roughly chopped fresh Italian parsley

Wings

  • Completed step 24 large chicken wings, about 1.4 kilograms total, wing tips removed
  • Completed step 1¼ teaspoon kosher salt
  • Completed step 1 teaspoon freshly ground black pepper
  • Completed step ½ teaspoon ground cayenne pepper

Sauce

  • Completed step 80 millilitres hot pepper sauce
  • Completed step 115 grams (½ stick) unsalted butter
  • Completed step 2 tablespoons cider vinegar
  • Completed step 1 tablespoon packed light brown sugar
  • Completed step 1 teaspoon granulated garlic

Instructions

  • In a large bowl combine the cabbages and apple. In a small bowl whisk the mayonnaise, 30 grams of the blue cheese, the mustard, vinegar, celery salt, salt and pepper (some cheese lumps may still be apparent). Spoon over the cabbage mixture and toss to coat. Add the remaining 2 tablespoons of blue cheese and parsley and toss again. Chill for at least 1 hour or up to 4 hours to allow the flavours to develop.
  • Prepare the grill for indirect cooking over high heat (230°C to 290°C).
  • Season the chicken wings evenly with the salt, pepper and cayenne.
  • Brush the cooking grates clean. Grill the wings over indirect high heat, with the lid closed, until the meat is no longer pink at the bone, 20 to 25 minutes, turning once or twice.
  • Meanwhile, prepare the sauce. In a small saucepan combine the sauce ingredients. Cook over medium heat on the stove until the butter melts, stirring frequently. Transfer half of the sauce to a large, shallow bowl and reserve for tossing with the wings before serving. Pour the remaining sauce into a small bowl for brushing on the wings during grilling.
  • Move the wings over direct heat and leave the grill lid open. Brush the wings with the sauce from the small bowl and grill until evenly charred, 5 to 7 minutes, turning a few times. Discard any of the sauce used to brush on the wings. Transfer the wings to the large shallow bowl with the reserved sauce and toss to coat.
  • Stir the slaw well and serve with the wings.

Let's Gear Up

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