Buffalo Chicken Drumsticks Recipe

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Buffalo Chicken Drumsticks! Wings are good and all, but if I’m gonna get down and dirty in wing sauce I want a little more meat on my bones! And Buffalo Chicken Drumsticks give you a better meat-to-mess ratio. But don’t worry, you’ll still need a pile of napkins and creamy Blue Cheese Dressing to cool the flames.

Ingredients for Buffalo Chicken Drumsticks:
8 chicken drumsticks
2 teaspoons red chili powder
2 teaspoons green chili powder
1 teaspoon garlic powder
1/2 teaspoon coarse salt
fresh black pepper
olive oil
3/4 cup Cayenne Pepper Sauce (such as Frank’s Red Hot)
2 TBSP butter, melted

NOTES:
Serves four. Vary dry seasonings and experiment with different Cayenne Pepper Sauces to suit your taste.

DIRECTIONS:
Buffalo Chicken Drumsticks Recipe

1) Preheat oven to 375(F).
2) Wash drumsticks in cool water and dry with paper towels.
3) Place drumsticks in a large bowl.
4) Drizzle chicken drumsticks with olive oil.
5) Coat with chili powders, garlic powder, salt and pepper.
6) Place drumsticks on a baking sheet with sides tall enough to prevent run-off.
7) Bake in the preheated 375(F) oven for 20 minutes.
8) Carefully remove from the oven and flip drumsticks over. Return to oven and bake for an additional 20 minutes or until crisp, golden and sizzling. The internal temperature of the drumsticks, not touching the bone, should be 165(F).
9) If the drumsticks aren’t browned to your liking, put them under the broiler, being mindful of scorching and popping grease. Watch carefully, broiling until desired color.
10) In another bowl, combine cayenne pepper sauce and melted butter. Coat each chicken drumstick with the mixture.
11) Serve with fresh celery and Blue Cheese Dressing.

Buffalo Chicken Drumsticks Recipe
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9 Responses to “Buffalo Chicken Drumsticks Recipe”

  1. Foodjunkie
    1/20/2013 at 4:24 pm #

    This sounds really good. I like lots of that good Buffalo wing flavour. To sauce it up further you can pop the drum sticks back in the oven until the sauce sets up and then dip in the sauce again. The oven browning without the second coating gives a drier wing for those who like the flavour with less mess.

  2. Average Betty
    1/21/2013 at 9:44 am #

    Yes! It can also get super-splattery! Twice baked is always better :)

  3. farha
    2/19/2013 at 2:27 am #

    we should use only drumsicks of chicken not any other parts of chicken

  4. Average Betty
    2/19/2013 at 8:40 am #

    You could use other parts of the chicken if you like.

  5. hagag
    12/24/2013 at 10:20 am #

    u r sooo goooooood i like u soooo much as my douter

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