Buffalo Chicken Legs (Mild)
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 393, total fat 35 G., saturated fats 15 G., proteins 16 G., carbohydrates 4 G., fiber 1 G., cholesterol 124 mg, sodium 721 mg, sugar 1 G.
Calories 393, total fat 35 G., saturated fats 15 G., proteins 16 G., carbohydrates 4 G., fiber 1 G., cholesterol 124 mg, sodium 721 mg, sugar 1 G.
These crispy chicken drumsticks are packed with the bold flavor of Buffalo wings, but they're not as spicy, making them a crowd-pleaser. Just a spoonful of hot sauce gives them just the right amount of kick, but if you prefer a little more heat, just add more. These drumsticks make a filling main dish, not just a beer snack. Baked in the oven, they become as crispy as fried chicken. Serve with blue cheese dip instead of ranch dressing.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tsp garlic powder
- 2 tsp sweet paprika
- 2 tsp celery salt
- 8 chicken drumsticks (about 1 kg) with skin, at room temperature
- 1 tbsp. l. rapeseed oil (canola)
- 0.5 cups store-bought baked sweet peppers
- 2 tablespoons distilled or apple cider vinegar
- 1 tablespoon hot sauce, such as Frank's Red Hot
- 6 tbsp unsalted butter, softened
- Celery sticks and ranch sauce, for filing
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Cooking the dish according to the recipe:
- Preheat oven to 220°C. Place a rack on a baking sheet and set aside.
- In a large bowl, combine 1 teaspoon garlic powder, 1 teaspoon pepper, and 1 teaspoon celery salt. Add the drumsticks and drizzle with oil, then toss with the spice mixture to coat. Place the drumsticks on a wire rack and roast, turning halfway through, until the skin begins to brown, 30 to 35 minutes.
- Meanwhile, in a blender, combine the bell pepper, vinegar, hot sauce, remaining 1 teaspoon garlic powder, remaining 1 teaspoon paprika, remaining 1 teaspoon celery salt, and 1/2 teaspoon coarse salt. Puree until smooth. Add the butter and blend again until smooth. Set aside 1/3 cup of the sauce and brush over the drumsticks.
- Return the chicken legs to the oven and bake until the sauce has thickened and the juices run clear when pierced with a knife, or the internal temperature of the chicken reaches 165°F (74°C) on a meat thermometer (insert away from the bone), 10 minutes. Serve immediately with celery sticks, ranch dressing, and the remaining Buffalo sauce.
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