Buffalo Chicken Drumsticks
Makes 4 servings
|8||large chicken drumsticks (about 2 pounds)|
|3||tablespoons hot pepper sauce|
|1||tablespoon vegetable oil|
|1||clove garlic, minced|
|3||tablespoons sour cream|
|1||tablespoon white wine vinegar|
|1/3||cup (1-1/2 ounces) crumbled Roquefort or blue cheese|
|2||cups hickory chips|
- Place chicken in large resealable food storage bag. Combine pepper sauce, oil and garlic in small bowl; pour over chicken. Seal bag tightly; turn to coat. Marinate in refrigerator at least 1 hour or, for hotter flavor, up to 24 hours, turning occasionally.
- For blue cheese dressing, combine mayonnaise, sour cream, vinegar and sugar in another small bowl. Stir in cheese; cover and refrigerate until serving.
- Prepare grill. Meanwhile, cover hickory chips with cold water; soak 20 minutes. Drain chicken, discarding marinade. Drain hickory chips; sprinkle over coals. Place chicken on grid. Grill, on covered grill, over medium-hot coals 25 to 30 minutes or until chicken is tender when pierced with fork and no longer pink near bone, turning 3 to 4 times. Serve with blue cheese dressing and celery sticks.
|Serving Size:||1/4 of total recipe|
|Saturated Fat||8 g|
|Total Fat||29 g|
|Calories from Fat||67 %|
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