Wednesday, April 20, 2011

Buffalo Drums


8 chicken drumsticks (about 2 pounds), skinned
1/4-1/2 c wing hot sauce (mine is super hot so 1/4)
1/4 c tomato paste
1 TBSP cider vinegar
1 TBSP Worcestershire sauce
1/2 c  dairy sour cream
1/4 cup mayonnaise
1/4 cup crumbled blue cheese (2 ounces)
1/8 to 1/4 teaspoon cayenne pepper or bottled hot pepper sauce
Celery sticks

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.


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.  Cover and chill the remaining dip until ready to serve.

Using a slotted spoon, remove drumsticks from cooker. Serve remaining drumsticks with some of the cooking juices, the blue cheese dip, and celery sticks. Makes 4 servings

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