Buffalo-Style Drummettes with Blue Cheese Dip

6 Reviews
ADD YOUR REVIEW
Oxmoor House
Yield:
15 servings (serving size: 2 drummettes, about 1 tablespoon dip, 2 carrot sticks, and 2 celery sticks)
September 2012
RECIPE BY 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.

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

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 450°.

Step 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.

Step 3

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

Step 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.

Cooking Light Slow Cooker Tonight

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Ratings & Reviews

Brogdon's Review

kare10
February 02, 2014
Great recipe! Easy party food for a crowd. My son-in-law raved over the dip. Will definitely make again.

Donna2629's Review

NadjaCroft
August 20, 2013
I really liked this recipe. I didn't take the time to skin the wings so I broiled them for 8 minutes in addition to baking them for 7 minutes at 450. The sauce wasn't terribly thick but it wasn't watery either. The heat is mild which was perfect for my family, although personally I prefer a hotter wing sauce. The blue cheese sauce is creamy and yummy, and mild blue cheese flavor. Again, I prefer a stronger blue cheese flavor while my family likes it more on the mild side. I will definitely make this again.

mozahh's Review

David78
July 18, 2013
the worst recipe ever !! the sauce was so watery that it didn't stick to the chicken that made it turn out flavourless

kedenv's Review

Donna2629
December 31, 2012
Excellent recipe! I didn't want to do the work of skinning the chicken, so the sauce at the end was more runny than thick. However the chicken was very flavorful and fall of the bone tender. Instead of serving as drummettes we took the meat from the chicken and made wraps with the blue cheese dressing as a spread. It was delicious and very tasty!! My 10 year old even enjoyed it and didn't find it hot at all. I agree with D78 you need to add something more to kick up the heat.

David78's Review

mozahh
December 30, 2012
EASY to prepare. If you like them HOTTER need to add cayenne pepper. This is a mild wing sauce. I used a mixture of Frank's Red Hot Sauce and Hooters Hot Sauce to make my blend. Did kinda give the wings an orange look but still could have been hotter. Will make them again.

NadjaCroft's Review

Brogdon
August 13, 2014
This recipe sounds great! Considering that a normal serving of regular buffalo wings contain over 70 grams of fat, I love the skinless idea! I have been known to skin them at the table when ordering at a restaurant! Look forward to trying it!!!!