Buffalo drumsticks with blue cheese sauce
Add this delicious dish to your repertoire to keep the whole family nourished and happy. If you want more spice add some Tobasco sauce
Skinless chicken drumstick
520 g, (buy 8x120g legs)
Sweet chilli sauce
¼ cup(s), (60ml)
Tomato sauce (ketchup)
Blue vein cheese
50 g, chopped
⅓ cup(s), (80ml)
- Preheat oven to 240°C. Line a large baking tray with baking paper. Cut two deep slashes, to the bone, diagonally into the thickest part of the chicken on both sides of the drumsticks.
- Combine the paprika, onion powder, chilli sauce and tomato sauce in a large bowl. Add the chicken and toss well to coat. Place the chicken on the prepared tray and spread with any remaining sauce mixture. Bake for 25 minutes or until cooked through.
- Meanwhile, using a small food processor, process the cheese and buttermilk until smooth.
SERVING SUGGESTION: Celery sticks, cut into batons, and steamed corncobs.TIP: The chicken is mildly spiced to suit the whole family. If you like some heat, add a little Tabasco or your favourite hot chilli sauce.