Buffalo Chicken Thighs with Celery and Blue Cheese Salad

By cheeserohan

Ingredients

• 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

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 475F. Place chicken, skin side up, on a rimmed baking sheet and season with slat, 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, i 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.