baked buffalo spicy chicken drumsticks with blue cheese
The perfect balance.
Um, the drumstick that is.
Have you ever seen a more equally proportioned meat to hand ratio? It’s like the perfect sized savory lollipop.
See, the turkey leg is WAY too big. I feel like I have to do a bicep curl in order to take a bite. On the other end of the spectrum is the chicken wing. This fellow is the MOST complicated trucker to eat because you can only use your index and thumb. You spend more time wiping gunk off your face then actually consuming any protein.
Now that we are all on the drumstick bandwagon, let’s talk about what to put on this delicious lollipop. I am partial to throwing whatever kind of barbecue sauce that tickles your fancy, but it’s summer 2015, and we need to try something different!
This buffalo sauce is a step up because I added a very special ingredient as the base; Muir Glen ketchup. I didn’t know for the longest time that Muir Glen had ketchup, but hello! They are tomato experts so naturally they would have ketchup! With a few additional ingredients of garlic powder and red pepper flakes, this sauce is HAWT and ready for the grill or oven.
No bicep curls required.
***This post was sponsored by Muir Glen. As always, all opinions expressed are 100% my own. ***
Baked Buffalo Spicy Chicken Drumsticks with Blue Cheese
1/2 cup Muir Glen ketchup
1/3 cup hot sauce (*I used Frank's)
1 tablespoon brown sugar
2 tablespoons apple cider vinegar
pinch red pepper flakes
1/2 teaspoon garlic powder
1 tablespoon unsalted butter
6 to 8 chicken drumsticks
blue cheese crumbles, garnish
salt and pepper to taste
Preheat oven to 400 degrees.
Spray a baking sheet with non-stick cooking spray. Place chicken drumsticks on the baking sheet. Set aside. Add the first seven ingredients to a medium saucepan and stir. Bring to a slight simmer and cook for about seven to eight minutes or until it has thickened. Remove saucepan from heat. Take a brush and evenly distribute the buffalo sauce over the chicken drumsticks. Bake for about 30 minutes and then turn on the broil for the last five minutes to get some crunchy skin. Remove chicken from oven and sprinkle tops with blue cheese and fresh parsley.