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Buffalo Chicken Drumsticks with Blue Cheese Dip

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3.5 by 103 people

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  • Makes: 4 servings plus reserves
  • Prep: 30 mins
  • Cook: 6 hrs to 8 hrs (low) or 3 to 4 hours (high)

Buffalo Chicken Drumsticks with Blue Cheese Dip

Directions

  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.
  1. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
  1. 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.
  1. 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.

From the Test Kitchen

To store 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.

Nutrition Facts (Buffalo Chicken Drumsticks with Blue Cheese Dip)

  • Per serving:
  • 454 kcal cal.,
  • 33 g fat
  • (11 g sat. fat,
  • 10 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 141 mg chol.,
  • 2084 mg sodium,
  • 6 g carb.,
  • 1 g fiber,
  • 2 g sugar,
  • 31 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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Reviews (2)

103 Ratings
101 Days Ago
thanks for responding to us . please let us know how it tastes! from Damond, and Tyrin.
1496 Days Ago
I'm going to try this tonight but instead of putting the drummers in the slow cooker for the entire cooking time (I understand its a slow cooker recipe but it needs some tweaking) I'm going to bake them first and get them crispy then toss em' in the vat to soak up the saucy goodness... I'll let you know how it turns out.

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