Buffalo-Style Drummettes with Blue Cheese Dip

Buffalo-Style Drummettes with Blue Cheese DipRecipe

Oxmoor House

Heating the chicken drummettes in the oven helps to brown them. You can also brown them, in batches, in a skillet on the cooktop.


15 servings (serving size: 2 drummettes, about 1 tablespoon dip, 2 carrot sticks, and 2 celery sticks)

Recipe from

Oxmoor House

Nutritional Information

Calories 95
Caloriesfromfat 0.0 %
Fat 4.8 g
Satfat 1.7 g
Monofat 1.6 g
Polyfat 0.7 g
Protein 7.9 g
Carbohydrate 4.4 g
Fiber 0.5 g
Cholesterol 25 mg
Iron 0.4 mg
Sodium 248 mg
Calcium 42 mg


Cooking spray
3 pounds chicken wing drummettes, skinned (30 drummettes)
1/4 teaspoon freshly ground black pepper
3/4 cup thick hot sauce
2 tablespoons cider vinegar
1 teaspoon reduced-sodium Worcestershire sauce
2 garlic cloves, minced
30 carrot sticks
30 celery sticks


1. Preheat oven to 450°.

2. Line a jelly-roll pan with foil; coat foil with cooking spray. Place chicken on prepared pan; sprinkle with pepper. Lightly coat chicken with cooking spray. Bake, uncovered, at 450° for 7 minutes or until lightly browned.

3. Combine hot sauce and next 3 ingredients (through garlic) in an oval 4-quart electric slow cooker coated with cooking spray.

4. Remove chicken from pan; drain on paper towels. Place chicken in slow cooker, tossing gently to coat with sauce. Cover and cook on HIGH for 3 hours or until chicken is very tender. Serve with Blue Cheese Dip, carrot sticks, and celery sticks.