Buffalo Chicken Drumsticks

Prep Time
Cook Time
Ready In

Recipe: #31806

April 19, 2019

"This is out of my Simply Perfect Hot & Spicy cookbook...These drumsticks offer less fat and more flavorful meat to enjoy than deep-fried wings. A low-fat blue cheese salad dressing makes this dish even smarter."

Original recipe yields 4 servings


  • Serving Size: 1 (329.4 g)
  • Calories 299.9
  • Total Fat - 11.7 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 544.3 mg
  • Sodium - 446.8 mg
  • Total Carbohydrate - 5.3 g
  • Dietary Fiber - 0.7 g
  • Sugars - 1 g
  • Protein - 41.2 g
  • Calcium - 35.2 mg
  • Iron - 6 mg
  • Vitamin C - 9.6 mg
  • Thiamin - 0.1 mg

Step 1

Skin chicken, if desired. Rinse chicken; pat dry with paper towels. Combine flour and paprika in a plastic or paper bag. Add chicken, a few pieces at a time, shaking to coat well. Cook chicken in hot oil in a 10-inch skillet over medium heat about 10 minutes or till chicken is lightly browned, turning to brown evenly. Remove chicken; set aside.

Step 2

Cook onion and garlic in drippings in skillet about 5 minutes or till golden brown and tender. Combine chicken broth and hot pepper sauce; stir into skillet (Avoid inhaling fumes caused by cooking the hot pepper sauce.) Return chicken to skillet; bring to boiling. Reduce heat, cover, and simmer about 15 minutes or till chicken is tender and no longer pink.

Step 3

Transfer chicken to platter. Skim fat from sauce, if necessary. To serve, spoon some of the sauce over chicken; pass remaining sauce. Serve with celery sticks and blue cheese dressing.

Tips & Variations

No special items needed.

Tags : Dinner



Scaled back for one serve and used what we call a Maryland cut (thigh and drum kept intact) and enjoyed a very flavoursome and juice chicken, thank you TeresaS, made for For Your Consideration tag game.

review by:
(1 May 2019)