1. Add water to a Dutch oven to a depth of 1 inch; bring to a simmer. Place chicken in a vegetable steamer. Place steamer in pan over water; cover. Reduce heat to medium-low. Steam, covered, 10 minutes. Remove chicken from steamer; cool. Pat dry.
2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken to pan; sauté 5 minutes, turning to brown on all sides. Add garlic and chives to pan; sauté 30 seconds, stirring constantly. Remove pan from heat; transfer chicken mixture to a large bowl using a slotted spoon.
3. Combine pepper sauce and ground red pepper. Drizzle pepper mixture over chicken; toss to coat. Sprinkle with cheese.
Variation 1: Sticky Chile Drumettes Prepare Garlic-Buffalo Drumettes through step 2, omitting garlic and chives and adding 1/3 cup chopped green onions and 1 tablespoon minced peeled fresh ginger instead. Combine 3 tablespoons Thai sweet chili sauce (such as Mae Ploy), 1 1/2 tablespoons Sriracha (hot chile sauce, such as Huy Fong), 2 teaspoons rice vinegar, and 2 teaspoons fish sauce, stirring well. Drizzle chili mixture over chicken; toss. SERVES 4 (serving size: 5 drumettes) CALORIES 272; FAT 13.2g (sat 2.4g); SODIUM 520mg
Variation 2: Mango-Serrano Drumettes Prepare Garlic-Buffalo Drumettes through step 2, omitting garlic and chives and adding 1/3 cup chopped fresh cilantro and 2 thinly sliced serrano chiles instead. Bring 1 (9.6-ounce) can mango nectar to a boil in a small saucepan over medium heat. Simmer 15 minutes or until reduced to 1/4 cup, stirring occasionally. Stir in 2 tablespoons fresh lime juice and 1/2 teaspoon kosher salt. Drizzle mango mixture over chicken mixture; toss. SERVES 4 (serving size: 5 drumettes) CALORIES 297; FAT 13.2g (sat 2.4g); SODIUM 415mg