Buffalo Chicken Drumsticks
by the Editors of Easy Home Cooking Magazine
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Buffalo Chicken Drumsticks
Buffalo Chicken Drumsticks
Yield: Makes 4 servings
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:
1.
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.
2.
For blue cheese dressing, combine mayonnaise, sour cream, vinegar and sugar in another small bowl. Stir in cheese; cover and refrigerate until serving.
3.
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.
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 |
This recipe appears in: Northeastern