Ingredients

8 skin-on, bone-in chicken thighs

100ml hot sauce

2 tsp smoked paprika

1 tbsp light brown soft sugar

1 tbsp white wine vinegar

1 tsp garlic powder

30g butter, cubed

120g blue cheese, crumbled

150g soured cream

4 tbsp mayonnaise

1 tbsp finely chopped chives

1 lemon, juiced

1 small granny smith apple, cored and cut into matchsticks

3 sticks celery, finely chopped

¼ medium white cabbage, finely chopped

¼ pointed spring cabbage, finely chopped

Instructions

Step 1: Preheat the oven to 180°C (160°C fan) or gas mark 4. Place the chicken thighs skin-side up in a roasting tin. Use a sharp knife to slash the skin of each chicken piece, then season well. Roast the chicken for 35 minutes.

Step 2: In a pan, combine the hot sauce, smoked paprika, light brown sugar, white wine vinegar, garlic powder, and cubed butter. Heat gently over low heat, stirring until the butter melts, then simmer for 1 minute. Season to taste.

Step 3: Remove the roasting tin from the oven. Carefully discard any excess juices and fat from the tin, then pour in half of the prepared sauce over the chicken. Return the chicken to the oven and cook for another 20 minutes until thoroughly cooked.

Step 4: Increase the oven to the highest temperature. Brush the remaining sauce over the chicken and cook for a final 5 minutes to crisp and caramelize the skin.

Step 5: While the chicken finishes cooking, crumble the blue cheese into a bowl. Add the soured cream, mayonnaise, chopped chives, and lemon juice. Mix until smooth to create the cheese dressing.

Step 6: In a large bowl, toss the apple matchsticks, chopped celery, white cabbage, and spring cabbage with the blue cheese dressing until well combined.

Step 7: Serve the roasted Buffalo chicken thighs alongside a generous helping of the blue cheese slaw. Enjoy!

Tips & Variations

For extra heat, add a pinch of cayenne pepper to the sauce mix.

If you prefer a milder slaw, reduce the amount of blue cheese or substitute with a milder cheese like feta.

Use skinless chicken thighs for a lower-fat option, though the skin crisps beautifully and adds flavor.

Swap Granny Smith apple for pear for a sweeter, softer slaw texture.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used but may dry out more easily. Reduce cooking time and keep an eye on them to ensure they stay juicy.

How spicy is this Buffalo chicken?

The heat level depends on the hot sauce used. Using a milder sauce will reduce the spiciness, while a hotter sauce will add more kick. Adjust based on your preference.