Buffalo Chicken Wings with Creamy Blue Cheese and Apple Slaw

Jamie Purviance

Fuel Type:
  • People

    Serves 4

  • Grilling Time

    25 to 32 mins

  • Prep Time

    20 mins

  • Chilling Time

    1 to 4 h


the Ingredients

20151023095402 Row Poultry 49


  • Completed step ¼ medium head green cabbage, thinly sliced (about 2 cups)
  • Completed step ¼ medium head red cabbage, thinly sliced (about 2 cups)
  • Completed step 1 large, crisp red apple, unpeeled, cored, and finely diced
  • Completed step ½ cup mayonnaise
  • Completed step ¼ cup 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 ¼ cup roughly chopped fresh Italian parsley


  • Completed step 24 large chicken wings, about 3 pounds 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


  • Completed step ⅓ cup hot pepper sauce
  • Completed step ¼ cup (½ stick) unsalted butter
  • Completed step 2 tablespoons cider vinegar
  • Completed step 1 tablespoon packed light brown sugar
  • Completed step 1 teaspoon granulated garlic

Take Your Grilling Anywhere



  • In a large bowl combine the cabbages and apple. In a small bowl whisk the mayonnaise, ¼ cup 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 (450° to 550°F).
  • 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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