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Home Cooking 7

Buffalo Chicken Drumsticks

MGZ | Jan 20, 201206:46 AM

OK, so it's that time of year again. A time when the overwhelming majority of Americans gather with family, friends, and even "that couple from down the street," in anticipation of watching the coming year's most expensive new commercials - interrupted only occasionally by what is traditionally a mediocre football game. But, what's really important is the food.

This year, close to three zillion chickens will have their wings detached so that folks can indulge in a truly American food - the Buffalo wing. I say, try something different, let's leave those birds legless as well. Try making the drumsticks! It's not revolutionary, but, come on, it's clever.

Same preparation - fry 'em 'til crispy and coat with a hot sauce & butter mixture.* The drums are a bit meatier, more flavorful, and significantly cheaper ($.79 per pound vs. $2.49). I caution that the pieces used should be from normal chickens - those Frank Purdue monsters are the poultry equivalent of oversized cankles.

The sauce is up to you. I'm sure you've got a favorite. Personally, I'm going to go either with the house blend which is the traditional Frank's and butter, fifty-fifty with some healthy dollops of Dave's Insanity added to the mix, or the traditional with some ground, toasted Szechuan peppercorns and finely minced Habaneros.

* I will leave the blue cheese or ranch debate for another day.

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