Buffalo Chicken Drumsticks
Browse the recipe Buffalo Chicken Drumsticks
Buffalo Chicken Drumsticks
YIELD Makes 4 servings
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INGREDIENTS
| 8 | large chicken drumsticks (about 2 pounds) |
| 3 | tablespoons hot pepper sauce |
| 1 | tablespoon vegetable oil |
| 1 | clove garlic, minced |
| 1/4 | cup mayonnaise |
| 3 | tablespoons sour cream |
| 1 | tablespoon white wine vinegar |
| 1/4 | teaspoon sugar |
| 1/3 | cup (1-1/2 ounces) crumbled Roquefort or blue cheese |
| 2 | cups hickory chips |
| Celery sticks | |
PREPARATION:
- 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.
This recipe appears in:
Northeastern
NUTRITIONAL INFORMATION:
| Serving Size: | 1/4 of total recipe |
| Sodium | 378 mg |
| Protein | 31 g |
| Carbohydrate | 1 g |
| Cholesterol | 137 mg |
| Saturated Fat | 8 g |
| Total Fat | 29 g |
| Calories from Fat | 67 % |
| Calories | 396 |
DIETARY EXCHANGE:
| Fat | 4 |
| Meat | 4 |