Buffalo Chicken Drumsticks

Buffalo Chicken Drumsticks

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
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


  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
Calories 396
Calories from Fat 67 %
Total Fat 29 g
Saturated Fat 8 g
Cholesterol 137 mg
Carbohydrate 1 g
Protein 31 g
Sodium 378 mg

Dietary Exchange

Meat 4
Fat 4

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