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- 16 chicken drumsticks (about 4 pounds), skinned, if desired
- 1 16 ounce bottlebuffalo wing hot sauce (2 cups)
- 1/4 cup tomato paste
- 2 tablespoons white or cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 8 ounce cartondairy sour cream
- 1/2 cup mayonnaise
- 1/2 cup crumbled blue cheese (2 ounces)
- 1/4 - 1/2 teaspoon cayenne pepper or bottled hot pepper sauce
- Celery sticks
1. Place drumsticks in a 4- or 5-quart slow cooker. In a medium bowl, combine hot sauce, tomato paste, vinegar, and Worcestershire sauce. Pour over chicken in cooker.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3. Meanwhile, in a small bowl, combine sour cream, mayonnaise, blue cheese, and cayenne pepper. Reserve half of the blue cheese dip (3/4 cup); store as directed below. Cover and chill the remaining dip until ready to serve.
4. Using a slotted spoon, remove drumsticks from cooker. Skim fat from cooking juices. Reserve eight of the drumsticks and 1 cup of the cooking juices; store as directed below. Serve remaining drumsticks with some of the remaining cooking juices, the remaining blue cheese dip, and celery sticks. Makes 4 servings and reserves.
- Place blue cheese dip in an airtight container. Remove skin and meat from drumsticks, discarding bones. Using two forks, shred chicken (2-1/2 to 3 cups). Place shredded chicken and the 1 cup cooking juices in a second airtight container. Seal and chill for up to 3 days.
- cal. (kcal) 454,
- Fat, total (g) 33,
- chol. (mg) 141,
- sat. fat (g) 11,
- carb. (g) 6,
- Monosaturated fat (g) 7,
- Polyunsaturated fat (g) 10,
- fiber (g) 1,
- sugar (g) 2,
- pro. (g) 31,
- vit. A (IU) 972,
- vit. C (mg) 6,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 28,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 2084,
- Potassium (mg) 517,
- calcium (mg) 101,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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