No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


Buffalo Chicken Thighs with Celery and Blue Cheese Salad

This meal makes the most of supermarket ingredients. Even in small amounts, blue cheese and cayenne pack enough flavor to satisfy the whole family.

  • Prep:
  • Total Time:
  • Servings: 4
Buffalo Chicken Thighs with Celery and Blue Cheese Salad

Source: Everyday Food, July/August 2011


  • 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds total)
  • Coarse salt and ground pepper
  • 1 1/4 teaspoons cayenne pepper
  • 2 tablespoons mayonnaise
  • 5 tablespoons white-wine vinegar
  • 3 ounces blue cheese, crumbled (3/4 cup)
  • 3 large celery stalks, cut into 1/4-inch pieces
  • 1 head romaine lettuce, cut into 1/2-inch pieces
  • 2 tablespoons unsalted butter


  1. Preheat oven to 475 degrees. Place chicken, skin side up, on a rimmed baking sheet and season with salt, pepper, and 1/2 teaspoon cayenne. Cook until skin is golden and crisp and chicken is cooked through, 20 minutes, rotating sheet halfway through. Meanwhile, in a large bowl, whisk together mayonnaise, 2 tablespoons vinegar, and half the blue cheese. Add celery and romaine, season with salt and pepper, and toss to combine. Sprinkle salad with remaining blue cheese.

  2. In a small pot, melt butter with 3/4 teaspoon cayenne over medium-low. Whisk in 3 tablespoons vinegar and remove from heat; season with salt and pepper. In a medium bowl, toss chicken with butter mixture to coat. Divide chicken among four plates, drizzle with any extra butter mixture, and serve with salad.

Reviews (4)

  • buddyone 17 Jun, 2013

    Made this for hubby, a Father's Day treat. He loved it but now the oven needs to be cleaned. Only downside, lots of splattering. But he's worth it . . .

  • wibaker12 12 Jun, 2013

    This was exactly like hot spicy chicken wings, but easier to prepare. The salad was good but The amount of dressing was really too much
    for 1 head of romaine. Next time I will make a smaller amount of dressing. My chicken had to bake for 28-30 minutes until it was done.
    Over all I like this recipe.

  • claritygolden 21 Oct, 2011

    Love this recipe. It's so simple and tastes great. We usually grill the chicken just to avoid the mess of broiling, but otherwise it's a great and easy recipe!

  • bicma2000 20 Oct, 2011

    This is my new favorite go-to recipe. To feed my larger family, and have leftovers, I triple the chicken, double the sauce and fix the same amount of salad, using only 1/3 cup of blue cheese. Fast, easy-and makes my hot wing loving family happy!

Related Topics