We’ve upped the ante by swapping traditional chicken wings for skinned chicken drumsticks baked in the oven for a new twist on good old buffalo chicken, perfect for appetizers and Super Bowl parties!
There’s a scent of pigskin in the air. No, not cooking. But literally flying through the air.
It’s Super Bowl, baby!
And what do we do when we Super Bowl? We eat. A lot. And nothing that’s good for us.
Are we talking chicken wings? Well, sometimes. But these days, we like the leg even more. Meatier, more tender. More gooder.
This chicken drumstick recipe is my man’s signature chicken recipe. It’s a teeny-tiny bit healthier thanks to his tenaciousness in removing the skins from the chicken and then baking instead of frying these meaty devils.
Pass the napkins please. And don’t forget the homemade blue cheese dressing for dipping.
About the Recipe
These drumsticks are a great alternative to traditional buffalo wings. I always prefer the meatier piece of the wing anyway, so when we use drumsticks, there’s just more meat to love and you don’t have to keep going back and fighting your guests for more.
My husband does the dirty work and skins the drumsticks first so we lose a few calories—and avoid slimy skins. But he doesn’t stop there. To make these drums into lollipops takes a few minutes extra work but is totally worth the effort when it comes to presentation points. Bonus: They’re easier to grip, too.
Here’s how to make the lollipops: While removing the skins, score the skin and meat around the bottom of the drumstick in a circular motion. Hold the meat at the top of drum and pull the skin to the bottom of the drumstick so the bone is exposed. When cutting, the tendons will become exposed Trim these as high and close to the ball of meat as you can. They’ll shrink upon cooking.
We blacken our drumsticks for a bit more heat and flavor. Look for a high quality blackening mix in your grocery store spice section. Even turns in the spice is all you need.
The drumsticks are given a quick sear in a fry pan and then finished off baking in the oven.
Then, it’s into the Red Hot buffalo sauce for a whirl and a twirl until doing the final lap of a dip into the blue cheese dressing for the winning bite every time.
If You Liked This Recipe, You’ll Like These:
- Buffalo Chicken Tater Tot Nachos
- Slow Cooker Buffalo Chicken Cheese Dip
- Buffalo Chicken Tacos with Blue Cheese Cilantro Ranch
- Buffalo Chicken Grilled Cheese
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
- For the Chicken
- 1 dozen chicken legs, skinned*
- ⅛ cup cajun blackening spice blend, available in the spice aisle
- 2 tablespoons grapeseed oil
- ½ cup Franks Red Hot Sauce
- 4 tablespoons butter (½ stick)
- carrot and celery sticks for garnish and cooling effect
- For the Blue Cheese Dressing
- 1 cup regular mayonnaise
- 1 cup sour cream
- 1 tablespoon wine vinegar
- Kosher salt and freshly ground black pepper
- 8 ounces crumbled blue cheese, we like it chunky
- Remove skin from chicken legs. Coat skinned legs with blackening spice. Place in refrigerator for one hour and up to 8 hours.
- Preheat the oven to 400 degrees F. Heat oil over medium high heat in a deep sided fry pan. Cook the legs in batches if necessary, taking care not to overcrowd the pan. Cook for 10 minutes, turning occasionally so all sides are evenly seared. Transfer wings to a baking sheet topped with a baking rack and bake for 20-30 minutes or until internal temperature is 185 degrees F.
- While the legs are cooking, in a small saucepan or in the microwave, melt the butter into the hot sauce and simmer. Put the legs in a large bowl and pour the hot sauce over them, tossing to coat legs evenly. Serve immediately with blue cheese dressing, celery and carrot sticks.
- *If you're feeling fancy, make the chicken drumstick look like a lollipop. While removing the skins, score the skin and meat around the bottom of the drumstick in a circular motion. Hold the meat at the top of drum and pull the skin to the bottom of the drumstick so the bone is exposed. When cutting, the tendons will become exposed Trim these as high and close to the ball of meat as you can. They'll shrink upon cooking.
- For the Blue Cheese Dressing
- Combine all ingredients and chill until ready to serve.
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