Buffalo-Style Drummettes with Blue Cheese Dip

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

Yield: 15 servings (serving size: 2 drummettes, about 1 tablespoon dip, 2 carrot sticks, and 2 celery sticks)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 95
  • Calories from fat: 0.0%
  • Fat: 4.8g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.7g
  • Protein: 7.9g
  • Carbohydrate: 4.4g
  • Fiber: 0.5g
  • Cholesterol: 25mg
  • Iron: 0.4mg
  • Sodium: 248mg
  • Calcium: 42mg

Ingredients

  • 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
  • Blue Cheese Dip
  • 30 carrot sticks
  • 30 celery sticks

Preparation

  1. 1. Preheat oven to 450°.
  2. 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. 3. Combine hot sauce and next 3 ingredients (through garlic) in an oval 4-quart electric slow cooker coated with cooking spray.
  4. 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.
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