Buffalo chicken drumsticks

Buffalo chicken drumsticks

Buffalo chicken drumstick
Buffalo chicken drumstick

OK, I totally stole this recipe – like I don’t steal all of the recipes on this site ;-), in this case I think I failed to make even a rudimentary change from the original one found here http://diethood.com/2013/09/15/slow-cooker-buffalo-chicken/ . Oops. as I write, see that I have modified the above recipe (unwittingly), because I have not put any Wine into the slow cooker (I don’t have any), in fact I ditched the slow cooker altogether, my legs have skin on them and I don’t want to boil my skin! mine are baked in the oven.

The recipe also calls for Franks original hot sauce – I’ve not been able to find it here in New Zealand, but I do have a bottle of Franks thanks to a well placed relative in he USA. If you can’t find the original, I suggest you look for a vinegar based hot sauce.

Ingredients
8 to 10 chicken drumsticks
5-ounces Frank’s Red Hot (or any other buffalo sauce that you like to use)
1/2 cup dry wine (or chicken stock)
1/4 cup vegetable oil
3 garlic cloves, minced
3 tablespoons dried parsley

Ingredients
Seems to be some wine missing….

Method

1. Mix all of the ingredients except chicken in a non reactive bowel (glass)
2. Add chicken, and coat, rest for 2 hours in the refirgerator.
3. Remove from Fridge and place in a shallow pan in the middle of a preheated oven (160 C) for 1 hour. Turn up the heat to 220 c for a final 2 or 3 minutes to crisp up the skin (keep an eye on it)
4. Serve with salad, or roast potatoes. or simply a blue cheese dip!

 

Buffalo chicken drumstick
Buffalo chicken drumstick

One thought on “Buffalo chicken drumsticks”

  1. I eat chicken quite often and I’m a fan of hot sauces … piri-piri, Cholula, Sriracha, sambal oelek, harissa. The hotter the better though I’ve reached the age where my stomach complains afterwards. 🙂 My recently posted spicy Korean grilled drumsticks are a reflection of my love of the two.

    I’m not fussy about names like some chefs are these days, because, as you probably know, “Buffalo” chicken usually involves equal parts hot sauce and butter and some sort of blue cheese dressing/sauce to dip your celery and carrot sticks and offset the heat of the hot sauce.

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