I like to take chicken wings a step further. It’s just the way I roll. Why spend all that time preparing wings that deliver just a bite or two of meat, when you can have a meaty, delicious drumstick?

And not just any drumstick. These are fancy lollipop drumsticks, so all the meat stays nice and juicy, delicious and moist. And spicy. Did I mention the spice?

Blackened meat that’s spiced up and slathered in buttery hot sauce perfect for dippin’ in a homemade, chunky Blue Cheese dressing.

Buffalo Chicken Drumsticks
Serves 6


1 dozen chicken legs, skinned*
1/8 cup cajun blackening spice blend, available in the spice aisle
2 tablespoon grapeseed oil
1/2 (4 tablespoons) stick butter
1/2 cup Frank’s® Red Hot® Sauce

carrot and celery sticks for garnish and cooling effect


Remove skin from chicken legs. Coat skinned legs with blackening spice. Place in refrigerator for one hour and up to 8 hours.

Heat oil in a deep sided fry pan over medium high heat. Cook for 10 minutes, turning occasionally. While legs are cooking, in a small saucepan or in the microwave, melt butter in the hot sauce and simmer.

Pull legs and pan from heat and add hot sauce mixture to pan. Coat legs well and serve immediately.

*If you’re feeling fancy, make the chicken drumstick look like a lollipop. While removing the skins, score the skin and meat around the bottom of the drumstick in a circular motion. Pull the meat and skin to the top of the drumstick so the bone is exposed.

Blue Cheese Dressing

1 cup mayonnaise
1 cup sour cream
1 tablespoon wine vinegar
1/ 2 teaspoon pepper
1/2 teaspoon kosher salt
8 ounces crumbled Blue Cheese

Combine all ingredients and chill until ready to serve.

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2 thoughts on “Buffalo Chicken Drumsticks

  1. Kay said:

    These are drool worthy, going to try them this weekend.

  2. Clarissa Milla said:

    Always crazy about your recipes.TKS a lot…The Blue Cheese dressing seems very attractive…’ll try it right away…

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