Prep Time:
30 mins
Ingredients
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16chicken drumsticks (about 4 pounds), skinned, if desiredsee savings
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116 ounce bottle buffalo wing hot sauce (2 cups)see savings
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1/4 cuptomato pastesee savings
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2 tablespoonswhite or cider vinegarsee savings
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2 tablespoonsWorcestershire saucesee savings
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18 ounce carton dairy sour creamsee savings
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1/2 cupmayonnaisesee savings
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1/2 cupcrumbled blue cheese (2 ounces)see savings
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1/4 - 1/2 teaspooncayenne pepper or bottled hot pepper saucesee savings
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Celery stickssee savings
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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.
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.
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 information
Per serving: Calories 454, Total Fat 33 g, Cholesterol 141 mg, Sodium 2084 mg, Carbohydrate 6 g, Fiber 1 g, Protein 31 g, Percent Daily Values are based on a 2,000 calorie diet.
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