Buffalo Chicken with Blue Cheese Sauce

clock 15 minutes + 35 minutes bowl Serves 4


  • 1 kg chicken drumsticks or wings
  • 1 Tbsp red tabasco sauce
  • 1/4 cup tomato sauce
  • 1 Tbsp white wine vinegar
  • 2 cloves garlic, crushed, plus 1 clove garlic, crushed, extra
  • 1 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • cooking oil spray
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 90 g mild soft blue cheese, crumbled
  • 2 1/2 tsp lemon juice
  • lemon wedges, to serve
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  • 1. Place chicken in a large glass bowl. Combine sauces, vinegar, garlic, paprika and cumin in a jug. Reserve half the sauce mixture. Pour remaining sauce mixture over chicken; toss to coat. Cover with plastic food wrap. Chill for 4 hours to marinate.

  • 2. Preheat oven to 200°C or 180°C fan-forced. Line a large baking tray with foil. Spray a wire rack with oil; place on baking tray. Drain chicken from marinade. Discard marinade. Arrange chicken on prepared rack. Bake. Brushing occasionally with reserved sauce mixture, for 35 minutes or until browned and cooked.

  • 3. Whisk mayonnaise, sour cream, cheese, extra garlic and juice in a bowl. Serve chicken with sauce and lemon wedges.

  • Tip: You'll find drumsticks and wings at the meat counters at Countdown. Marinate chicken up to a day ahead. Cook chicken on a shallow baking tray to catch cooking juices. You can swap blue cheese for 90g cream cheese.

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