Buffalo Chicken Nibbles


3 x trays Bird & Barrow Free Range Chicken Nibbles (approx. 1–1.2kg)

100g butter

⅓ cup siracha hot sauce

2 tsp brown sugar

½ tsp sea salt

½ tsp smoked paprika

Blue Cheese Dressing

80g crumbled blue cheese

½ cup sour cream

¼ cup good quality mayonnaise

Juice of 1 lemon

Sea salt and cracked black pepper


To serve: Chopped chives, fresh celery sticks


  1. Preheat oven to 200°C.
  2. Combine all the dressing ingredients in a bowl and mix really well. Use a fork to mash the little lumps of blue cheese a little to integrate the cheese further. You could also use a food processor to do this step if a smoother texture is preferred.
  3. Place the chicken nibbles in a single layer on an oven proof tray. Sprinkle with sea salt and bake for 30–35 minutes, until golden brown.
  4. While the chicken is cooking, place all the marinade ingredients into a small saucepan over a low heat. Stir until the butter is melted.
  5. Place the cooked chicken nibbles into a large shallow bowl. Pour over the sauce and toss until well coated.
  6. Serve immediately with the blue cheese dressing on the side, a sprinkling of chopped chives and some crisp celery sticks.