How to Make Spicy Buffalo Wing Slaw Recipe
A Great One-Dish Meal for a Cinco de Mayo Picnic or Potluck
May 3, 2008
It’s not about flying bison. Buffalo wings are the snack of deep fried chicken wing drumettes, soused in a buttery hot pepper sauce and served with celery sticks and blue cheese dressing. They were invented in 1964 in Buffalo, New York, and Buffalonians are ecstatic to have something else to talk about besides whether the snow has melted yet.
While there is some dispute about the origin, most credit the Anchor Bar on Main Street of Buffalo, and in particular Teressa Bellissima, whose family owns the bar. It was an instant hit and became so popular that in 1977 the city declared July 29 “Chicken Wing Day.”Today the Anchor Bar claims to serve more than 70,000 pounds of chicken per month. The Bellissimas will happily sell you their “secret” sauce from the Anchor Bar’s website.
That same combination of flavors is incorporated here into a cabbage salad that makes it not only healthier, but also goes down great as a one-dish meal that travels well for picnic or potluck. This is also a super way to use up leftover chicken. Alternatively, you could use a roast chicken from the supermarket.
Spicy Buffalo Wing Slaw
For the Chicken:
- 2 Tbsp butter
- 2 Tbsp (or to taste) Tabasco or your favorite hot pepper sauce
- 2 tsp white wine vinegar
- 2 cups cooked chicken, cut in bite-size chunks
- Melt the butter in a medium-sized saucepan over medium heat.
- Stir in the hot sauce and vinegar. Add the chicken chunks and let them warm in the sauce, 2-3 minutes.
- Remove from the heat and set aside while you make the dressing assemble the slaw.
- 2/3 cup good mayonnaise
- 1/3 cup sour cream
- 1/2 cup blue cheese, crumbled (plus more for optional garnish)
- 2 Tbsp minced jalapenos (or tame it down with mild green chilies)
- 2 Tbsp cilantro, finely chopped
- 1 tsp chili powder
- 1 tsp salt
- 1 Tbsp white wine vinegar
Stir the dressing ingredients together in a large non-reactive bowl.
For the Slaw:
- 1 medium head of cabbage, shredded
- 1 small onion, thinly slivered parallel to the core
- 2 medium carrots, cut in matchsticks
- 2 stalks celery, cut in matchsticks
- 1 small red bell pepper, cut in matchsticks
Toss the slaw ingredients in the bowl with the dressing. The slaw will can be made up to a day ahead and refrigerated. If you make it ahead, toss the slaw again before the final steps.
To serve, stir the chicken chunks in their sauce one more time and drain. Mound the slaw on a platter or individual plates and top with the chicken. Garnish with some additional blue cheese crumbles (optional).
Blue cheese fans will also want to try:
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