Buffalo Chicken Drumsticks
These delicious, juicy chicken drumsticks are coated with buffalo sauce and served with a coleslaw that’s spiced up with paprika, broken corn chips or croutons. Making it a perfect BBQ dinner that your whole family will love. Recipe created by © Allyson Gofton 2021 and photography by Lottie Hedley.
Makes 4
Prep Time 10 minutes plus 2 hours marinating time
Cook Time 30 - 35 minutes
A little more effort
Ingredients
Brine for drumsticks:
12 - 16 chicken drumsticks
2 tbsp un-iodised salt (for flaky salt use 3 tablespoons)
2 tbsp brown sugar or golden syrup
Spice mix:
1 tbsp ground paprika
1 tsp ground cumin
1 tsp coriander
1 tsp salt
¼ cup oil (olive or canola)
Buffalo sauce to accompany:
400 g can Wattie's Mexican-style tomatoes
1 red pepper, deseeded and diced
1 - 3 tbsp hot chilli sauce
2 tbsp brown sugar or golden syrup
100 g butter, diced
NUTRITION INFORMATION | ||
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| Avg. Quantity per Serving | Avg. Quantity per 100g | |
INGREDIENTS
Made with
Method
Step 1
Put the chicken drumsticks, preferably in one layer, into a large lidded container. Sprinkle over the salt and sugar and carefully pour in sufficient cold water to cover the chicken drumsticks. Step 2
Put on the lid and refrigerate for 2-4 hours. Remove the chicken from the salty brine and pat dry. Discard the salted water. Step 3
Mix the paprika, cumin, coriander and salt with the oil and rub this mixture evenly over all the chicken drumsticks. Arrange the drumsticks on a baking paper-lined tray. Step 4
Bake at 190°C for 30-35 minutes or until tender. Alternatively, barbecue the drumsticks over a moderate heat so that the chicken drumsticks cook all the way through to the bone but do so without burning. Step 5
While cooking, prepare the Buffalo sauce. Into a small saucepan put the Wattie's Mexican-style tomatoes with the red pepper and brown sugar or golden syrup. Simmer together for 15 minutes. Step 6
Puree with a stick blender or food processor until very smooth (sieve if wished), and return to the saucepan. Step 7
Once the sauce is hot, but not boiling, whisk in the butter. Do not allow the sauce to boil as the butter will separate out. Serve with the drumsticks. Tips
The drumsticks will be juicier if soaked in brine for a couple of hours before being coated in spices and cooked, either in the oven or on the barbecue.
What do I need?
Select All
1
12 - 16 chicken drumsticks
2
2 tbsp un-iodised salt
3
2 tbsp brown sugar or golden syrup
4
1 tbsp ground paprika
5
1 tsp ground cumin
6
1 tsp coriander
7
1 tsp salt
8
¼ cup oil (olive or canola)
9
400g can Wattie’s Mexican-style tomatoes
10
1 red pepper, deseeded and diced
11
1 - 3 tbsp hot chilli sauce
12
2 tbsp brown sugar or golden syrup
13
100 g butter, diced
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