Baked Buffalo Wings with Celery and Blue Cheese Slaw

Bailey Farms hot sauces are all natural and of the highest quality. Unlike other sauces that are mostly pepper-vinegar, they are a blend of chiles and fresh vegetables that are cooked down to perfection and deliver the perfect balance of heat and flavor.

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2 1/2 pounds chicken wings, tips removed, drumettes and flats separated
1 tablespoon vegetable oil
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 batch of Buffalo Sauce (recipe below)
Celery and Blue Cheese Slaw (recipe below)

Blue Cheese Sauce:
1 tablespoon unsalted butter, melted
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/4 cup hot pepper sauce

For the slaw:
4 celery ribs, peeled and cut into 3-inch long matchsticks (julienned)
1 teaspoon Gulden’s spicy brown mustard
1/2 teaspoon honey
2 teaspoons white wine or champagne vinegar
1/2 teaspoon water
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons crumbled blue cheese plus more for garnish


Yields about 4 servings

Heat oven to 400 degrees F. Set a wire rack inside a large rimmed baking sheet lined with foil. Set aside.

Place the chicken, oil, salt and pepper in a large bowl; toss to coat completely. Arrange chicken wings in a single layer on prepared rack. Bake wings until cooked through and skin is crispy, about 45 minutes. Toss hot wings in Buffalo sauce. Serve immediately with Celery and Blue Cheese Slaw.

Buffalo Sauce:
Combine melted butter, cayenne, black pepper, and salt in a medium bowl and let stand for 5 minutes. Whisk in hot sauce. Keep warm until service. Sauce may be made up to 1 week ahead. Let cool completely, cover, and chill. Rewarm before using.

Celery and Blue Cheese Slaw:
Yields approximately 2 cups

Place the celery strips in a bowl of ice water. Set aside while you make the vinaigrette.

Whisk together the mustard, honey, vinegar and water in a small bowl. While whisking constantly, slowly drizzle in the extra-virgin olive oil until vinaigrette emulsifies. Season with salt and freshly ground black pepper. Add blue cheese crumbles and mix well. Drain the celery strips and pat dry with a paper towel. Toss celery in vinaigrette, shaking off any excess.