Buffalo Drums with Blue Cheese Dressing


Buffalo Drums with Blue Cheese Dressing


12 Tegel Chicken Drumsticks
2 teaspoons salt
2-3 tablespoons rice bran oil

3 tablespoons butter
1 tablespoon hot chilli sauce
½ teaspoon cayenne pepper
Juice from one lemon

100g blue cheese
3 tablespoons sour cream
3 tablespoons mayonnaise
1 clove garlic, crushed
1 teaspoon Worcestershire sauce
2 tablespoons lemon juice
Salt and pepper

Recipe by: Nici Wickes
Publication: World Kitchen (Aug 2012)
Recipe ID: 101833


This is my version of the famed buffalo wing recipe – hot and spicy with a cooling, tasty blue cheese dressing. Here I use drumsticks and roast them instead of frying, and I swear they are better, as well as being more healthy!

New York City


Pre-heat oven to 230 C. Line a baking tray with baking paper.

Make deep cuts in the flesh of each drumstick and lay out on lined baking tray. Sprinkle liberally with salt and rice bran oil.

Cook for 30-45 minutes or until crispy and cooked through.

While the chicken cooks, make the sauces.

Chilli sauce: Melt the butter and whisk in the hot chilli sauce, cayenne pepper and lemon juice. Adjust to your taste. It should have plenty of heat in it, and the blue cheese dressing will mellow it out somewhat! Set aside.

Blue cheese dressing: Make the blue cheese dressing by whipping all the ingredients to a chunky sauce. Taste and add salt and pepper to season. Set aside.

Once the drumsticks are cooked, put them in a big bowl, pour over the chilli sauce and toss  until well coated.

Serve with sticks of celery and carrot and the blue cheese dressing.


World Kitchen Series 5

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