Buffalo Chicken Thighs With Celery And Blue Cheese Salad Food

BAKED BUFFALO THIGHS

Steps:

• Coat a non-stick skillet with cooking spray; add oil.
• Place over medium-high heat until hot.
• Add chicken; cook 4 minutes on each side.
• Transfer to an 11x7 baking dish coated with cooking spray.
• Combine hot sauce and next four ingredients; pour over chicken.
• Bake, uncovered, at 400 for 25 minutes.
• Serve with blue cheese dressing.

SHREDDED BUFFALO CHICKEN SANDWICHES

Steps:

• In a 3- or 4-qt. slow cooker, combine first 6 ingredients. Cook, covered, on low until chicken is tender, 3-4 hours. Remove from slow cooker. Cool slightly; shred meat with 2 forks and return to slow cooker. Using tongs, serve on hoagie buns. If desired, top with dressing and serve with celery ribs.

BUFFALO CHICKEN THIGHS WITH CELERY AND BLUE CHEESE SALAD

Steps:

• Preheat oven to 475 degrees. Place chicken, skin side up, on a rimmed baking sheet and season with salt, pepper, and 1/2 teaspoon cayenne. Cook until skin is golden and crisp and chicken is cooked through, 20 minutes, rotating sheet halfway through. Meanwhile, in a large bowl, whisk together mayonnaise, 2 tablespoons vinegar, and half the blue cheese. Add celery and romaine, season with salt and pepper, and toss to combine. Sprinkle salad with remaining blue cheese.
• In a small pot, melt butter with 3/4 teaspoon cayenne over medium-low. Whisk in 3 tablespoons vinegar and remove from heat; season with salt and pepper. In a medium bowl, toss chicken with butter mixture to coat. Divide chicken among 4 plates, drizzle with any extra butter mixture, and serve with salad.

BUFFALO CHICKEN SLIDERS WITH CELERY-BLUE CHEESE SLAW

Steps:

• To a medium-sized, straight-sided pan, add the butter and melt over medium heat. Once melted, add the buffalo sauce, garlic powder and onion powder and whisk to incorporate. Bring the mixture up to a simmer and stir in the shredded chicken. Turn the heat down to low and let simmer until the chicken is heated through and evenly coated in the sauce, about 5 minutes.
• To assemble: Lay the Hawaiian slider rolls on a clean work surface, cut side-up. Using tongs, transfer the buffalo chicken to the bottom half of the rolls. Top each with celery slaw. Spoon the remaining buffalo sauce on the cut-side of the top buns. Place the top half on and skewer each slider.
• Add all of the ingredients to a medium sized bowl and toss to combine. Refrigerate in an airtight container for up to 3 days.

BUFFALO CHICKEN DRUMSTICKS WITH CELERY SALAD

Steps:

• Preheat oven to 450 degrees F. Line a rimmed sheet pan with parchment paper. Rinse chicken and pat dry thoroughly. Drizzle with olive oil; season with salt and pepper. Arrange chicken in a single layer and bake for 25 minutes.
• Meanwhile, in a medium mixing bowl add apple cider vinegar, 2 tablespoons olive oil, Dijon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk together and toss dressing with celery, red onion, and parsley. Keep in refrigerator until ready to serve.
• After roasting chicken for 25 minutes, heat broiler and cook chicken for 5 minutes more, watching carefully to avoid burning. Meanwhile, in a large pot over medium heat add butter, hot sauce, blue cheese, and 1/2 teaspoon salt; whisk until butter and cheese are melted. Reserve half of the sauce for garnish. Toss chicken in the pot with remaining buffalo sauce.
• Toss celery salad and transfer to a platter. Place buffalo chicken on top of salad. Top with reserved buffalo sauce, blue cheese, and parsley.

GRILLED BUFFALO CHICKEN THIGHS WITH BLUE CHEESE SLAW

Steps:

• Combine celery, carrots, buttermilk, blue cheese, vinegar, Worcestershire, celery seed, and salt in a bowl. Set aside.
• Place chicken thighs into a bowl and coat with 3/4 cup wing sauce.
• Preheat an outdoor grill to medium-high heat and lightly oil the grate.
• Grill chicken on the preheated grill for 6 minutes. Flip, and grill for 6 more minutes. Brush thighs with remaining 1/4 cup wing sauce and grill until chicken is no longer pink at the bone and the juices run clear, about 2 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Transfer chicken to a plate and serve with blue cheese slaw.

BUFFALO CHICKEN & BLUE CHEESE SLAW

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Lay the chicken skin-side up in a roasting tin. Slash the skin of the chicken with a sharp knife, then season and roast for 35 mins.
• Mix together the hot sauce, paprika, sugar, vinegar, garlic powder and butter in a pan. Stir over a low heat until the butter has melted, then simmer for 1 min. Season. Tip away any excess juices and fat from the roasting tin, then pour in half the sauce. Return to the oven for 20 mins until cooked through. Turn the oven to the highest temperature and add the remaining sauce. Cook for 5 mins.
• Crumble the cheese into a bowl and mix through the soured cream, mayo, chives and lemon juice. Toss the apple with the celery, cabbage and the cheese sauce. Serve the chicken alongside the slaw.

BUFFALO CHICKEN CELERY STICKS

Steps:

• In a large bowl, mix together chicken, ranch dressing, buffalo sauce, cream cheese, celery, onion and garlic powder. Add salt and pepper as needed.
• Wash and dry your celery, and chop into 4-5 inch pieces.
• Fill your celery stalks with buffalo chicken mixture and serve.

BUFFALO CHICKEN THIGHS (BAKED)

Steps:

• Preheat oven to 400° F.
• In a bowl or large plastic bag add flour, paprika, salt, celery salt, and pepper. Stir to combine.
• Line a baking sheet with aluminum foil. Place 3 pats of butter on the sheet. Place in oven for 2 to 3 minutes to melt the butter.
• Brush chicken thighs with olive oil, then place in the bag (one at a time) and coat with seasoning mixture.
• Place each chicken piece skin side down on the baking sheet, in the butter.
• Bake for 35 minutes, remove from oven and turn the thighs over. Return to the oven and bake for 10 to 15 more minutes or until the internal temperature of the chicken reaches (165°F).
• Remove chicken from oven, put the thighs in a medium-sized bowl, drizzle with buffalo sauce, then toss to coat.

BANGIN' BUFFALO BLUE CHEESE CHICKEN SALAD

Steps:

• Mix chicken, blue cheese dressing, bacon, mayonnaise, pecans, onion, celery, hot sauce, lemon juice, Worcestershire sauce, black pepper, salt, garlic, parsley, and paprika in a large bowl; refrigerate for flavors to blend, at least 1 hour.