Mini cheesecakes
These mini New York cheesecakes are made by cutting this classic traybake into bitesize pieces. Serve them for the ultimate sweet canapé, drizzled in lemon curd.
Crispy honey buffalo wings with blue cheese & celery slaw
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
Ingredients
- 1l sunflower or vegetable oil, for frying
- 1kg chicken wing
- 85g plain flour
- 2 tsp celery salt
- 1 tsp smoked paprika
- 50g butter
- 5 tbsp hot sauce (we used Encona Original Hot Pepper Sauce)
- 2 tbsp white wine vinegar
- 4 tbsp clear honey
For the slaw
- ½ small white cabbage, finely shredded
- 2 carrots, cut into matchsticks
- 3 celery sticks, cut into matchsticks
- ½ red onion, finely sliced
- 1 tbsp celery seeds
- 150g pack soft blue cheese, Gorgonzola works well
- 100ml soured cream
- 100g mayonnaise
- 3 tbsp white wine vinegar
Method
- STEP 1
First make the coleslaw. Combine the cabbage, carrots, celery and red onion in a bowl. Place the celery seeds, blue cheese, soured cream, mayonnaise, vinegar and some seasoning in a food processor and blend until smooth. Pour the mixture over the vegetables and toss everything well to coat. Chill until ready to serve.
- STEP 2
Heat the oil in a large pan or wok and put the oven on a low heat. Toss the chicken in the flour, celery salt, paprika and some seasoning. Test the oil temperature with a piece of bread – it’s ready when the bread turns golden after 30 secs. Add the chicken pieces to the oil, cooking in batches so you don’t overcrowd the pan. Cook for 8 mins until golden, crisp and cooked through. Drain on kitchen paper, then transfer to a baking tray and put in a low oven to keep warm, until they are all cooked.
- STEP 3
Melt the butter, hot sauce, vinegar and honey together in a small pan until thick and sticky. When all the chicken pieces are cooked, toss in the sauce. Serve straight away with the coleslaw – and plenty of napkins!
