Buffalo Chicken Drumsticks with Blue Cheese Dip
Recipe from Better Homes and Gardens
Yield: 4 servings plus reserves
Prep Time: 30 mins
see savings16chicken drumsticks (about 4 pounds), skinned, if desired
see savings1 16 ounce bottlebuffalo wing hot sauce (2 cups)
see savings1/4 cuptomato paste
see savings2 tablespoonswhite or cider vinegar
see savings2 tablespoonsWorcestershire sauce
see savings1 8 ounce cartondairy sour cream
see savings1/2 cupmayonnaise
see savings1/2 cupcrumbled blue cheese (2 ounces)
see savings1/4 - 1/2 teaspooncayenne pepper or bottled hot pepper sauce
see savingsCelery sticks
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
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.
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.
Per Serving: 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