Ready in about 50 minutes and with a prep time of just 10 minutes, this is a great recipe for weeknight dinners since the oven does most of the work! My family loves this buffalo wings recipe, and I make it often. We also adore these buffalo chicken lettuce wraps, made with shredded cooked chicken breast. But the first time I made this recipe, I had chicken drumsticks in the fridge, so I decided to use them and make buffalo drumsticks. We all loved the result so much that I now make this recipe regularly.
Ingredients
Recipe Card
Drumsticks: I use three pounds of chicken drumsticks in this recipe, which typically equals 10-12 pieces. Olive oil spray: You can use avocado oil if you prefer an oil with a higher smoke point. To season: Kosher salt, black pepper, garlic powder, and smoked paprika. I prefer garlic powder to minced fresh garlic because it better coats the chicken. For the sauce: Melted unsalted butter and hot pepper sauce.
Coat the chicken pieces in oil and season them. Bake them in a hot (400°F) oven until they are crispy on the outside and juicy on the inside. At this point, we’re essentially making baked chicken drumsticks. While the chicken is baking, quickly mix the buffalo sauce. When the drumsticks are fully baked, coat them in the sauce and serve. I usually serve two drumsticks per person for dinner. There’s no need for other sides, although you can add more raw veggies for dipping, and you can also serve these drumsticks with homemade coleslaw or a simple side dish like steamed broccoli or sauteed spinach. Alternatively, take advantage of the 400°F oven and serve the drumsticks with sides that can be cooked in the same oven, like roasted mini peppers or roasted carrots.
