Buffalo Chicken Drumsticks
Juicy chicken drumsticks with a tangy, spicy buffalo glaze. This recipe gives you crispy skin, a punchy sauce, and a friendly, approachable process that works for weeknights or casual gatherings.
Ingredients
- 8 bone-in chicken drumsticks
- 2 tbsp olive oil
- 1/2 cup hot sauce (like Frank’s RedHot)
- 1/4 cup unsalted butter, melted
- 1 tbsp white vinegar or distilled vinegar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- to taste salt
- to taste black pepper
- Optional celery sticks and ranch or blue cheese dressing for serving
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a wire rack. This helps the skin crisp up.
- Pat the drumsticks dry with paper towels. A dry surface helps the skin get crispy. Toss them with the olive oil, a pinch of salt, and a few grinds of black pepper.
- Arrange the drumsticks on the rack or sheet in a single layer. Bake for 25 to 30 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C) and the skin is crisp.
- Meanwhile, in a small bowl whisk together the hot sauce, melted butter, vinegar, garlic powder, and onion powder. Taste and adjust for heat or tang if you like it more or less spicy.
- When the drumsticks are done, remove them from the oven and brush them generously with the buffalo glaze. Return to the oven for 5 minutes to set the glaze, then brush again for a glossy finish.
- If you prefer extra crispiness, you can broil for 1–2 minutes at the end, watching closely to prevent burning.
- Serve hot with celery sticks and ranch or blue cheese dressing on the side if you like. A cool dip helps balance the heat and adds a creamy contrast.