This one has it all. Succulent chicken wings, juicy celery sticks, creamy blue cheese, and tangy buffalo sauce. It's pretty simple to make and your tastebuds will love you for it.
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Serves
4
Chicken Wing
Baby Potato
Yoghurt
Blue Cheese
Hispi Cabbage
Celery
Green Apple
Dill
Buffalo Sauce
Lemon
Olive Oil
Salt
Black Pepper
Serves
4
Chicken Wing
Baby Potato
Yoghurt
Blue Cheese
Hispi Cabbage
Celery
Green Apple
Dill
Buffalo Sauce
Lemon
Olive Oil
Salt
Black Pepper
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the oven to 220°C.
Step 2.
Tip the chicken wings into a large oven tray. Halve the potatoes and get them into the tray, too. Drizzle the lot with olive oil and season with plenty of salt and pepper. Toss to coat and slide into the oven for 45 mins. Toss and turn the wings and potatoes a few times during the cook.
Step 3.
While the wings are roasting, whip up the salad. Add the yoghurt to a large mixing bowl and crumble in the blue cheese. Add the juice of a lemon, plenty of black pepper, and mix to combine.
Step 4.
Finely slice the hispi cabbage and celery. Core and thinly slice the apple. Add all three to the bowl and toss in the yoghurt and blue cheese dressing. Finely chop and add the dill to the salad.
Step 5.
Whip the tray out of the oven and pour over the buffalo-style hot sauce sauce. Toss to coat then return to the oven for 4-5 mins to warm through.
Step 6.
Divide the salad between plates and serve the traybake in the middle of the table, family-style.
Step 7.
Get stuck in.
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