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Buffalo Chicken Wings with Creamy Blue Cheese and Apple Slaw

Jamie Purviance

Fuel Type:
  • People

    Serves 4

  • Chilling Time

    1 to 4 h

  • Grilling Time

    25 to 32 min.

  • Prep Time

    20 min.


the Ingredients

20151023095402 Row Poultry 49


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


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


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


  • 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 blue cheese and parsley and toss again. Chill for at least 1 hour or up to 4 hours to allow the flavors to develop.
  • Prepare the grill for indirect cooking over high heat (230° 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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