Buffalo Chicken Kebabs

Buffalo chicken is probably one of the most delicious things to come out of Buffalo ever.

Done in 30 minutes

Serves 4

Dish by Hugh Woodward

Ingredients

the kebabs:

1 tbspcayenne

1 tsp smoked paprika

1 tsppaprika

1 tsp garlic powder

1 tspcaster sugar

1/2 tbspfine salt

1 kgchicken thighs

to tastecelery leaves

blue cheese sauce:

2 tbspsour cream

1 tbspmayonnaise

100gblue cheese

1 tbspchives

1 halfa lemon

buffalo sauce:

200mlhot sauce

100mlmelted butter

1 tbsphoney

1 tspworcester sauce

That said, we can't really think of many other things of culinary note that have come out of Buffalo. Anyway, small details aside, it's great - tangy and spicy, crunchy chicken. This version is so easy, no double frying necessary - just an airfryer, if you have one.

Method

Start with the chicken. Whisk all the dry ingredients together and cut the chicken into equal sized chunks, roughly 5cm by 2cm if possible.

Toss the chicken thoroughly in the rub and impale onto wooden kebab skewers. Air fry for 15 minutes or until lightly charred and cooked through.

Whisk the blue cheese dip and set aside.

Place the ingredients for the buffalo sauce in a blender and pulse very briefly. You should have a super thick emulsified sauce. If you don't have a blender, stir the ingredients together over a low heat.

Air fry some chips, whack it all on a plate, garnish with celery leaves. Nice.

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.