Hearty oven-roasted Buffalo chicken drumsticks with buttermilk ranch dressing and celery sticks are the perfect meal for spring and summer celebrations and gatherings. This post is created in partnership with SVO Farmer Focus Chicken.
Buffalo chicken gets a lot of attention during football playoff season, but I’d like to make a case for it as the perfect warm weather food as well. Spicy Buffalo chicken drumsticks, with their bold, crowd-pleasing flavor and a punch of heat that contrasts beautifully with a cold beer or seltzer, are an ideal food for picnic and red checkered tablecloth season.
My take on Buffalo chicken subs wings for heartier SVO Farmer Focus drumsticks, and makes for flavorful dark meat chicken with crispy skin and smoky heat. To serve alongside, I kept things classic and went with celery sticks and creamy homemade buttermilk ranch – the light, herby dip was an ideal pairing with the spicy drumsticks.
Punchy hot sauce gets top billing in this recipe, but it’s the great chicken that makes these Buffalo drumsticks so good. At a time when many of us are evaluating how the foods we put in our bodies affect the people who grow and raise that food, not to mention our planet, I’m so glad to have a partner like Shenandoah Valley Organic Farmer Focus Chicken. At every step, SVO Farmer Focus prioritizes their farmers, and the chickens they raise. Farmer Focus chicken is USDA Certified Organic, Certified Humane, Non-GMO Project Verified, and has a Global Animal Partnership (GAP) Step 3 rating. I’ve visited their chicken houses and grazing fields, and talked with the farmers who raise SVO Farmer Focus chicken. As a result, I can attest to the fact that SVO really is farmer focused. Food raised with care just tastes better and I’m always thrilled to serve Farmer Focus chicken to my family.
SVO Farmer Focus chicken is widely available on the East Coast at local grocery chains and online at Fresh Direct and CostCo. Find a retailer near you here.
- 2 tablespoons minced shallot
- 1/2 cup full-fat Greek yogurt
- 1/2 cup buttermilk shaken
- 2 tablespoons mayonnaise
- 1/2 teaspoon sea salt
- 1 tablespoon minced chives
- 1 tablespoon minced parsley
- 2 pounds SVO Farmer Focus Chicken drumsticks
- 1/2 teaspoon garlic granules
- 1/2 teaspoon onion granules
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon sea salt
- 1 cup hot sauce Frank's is traditional, but a Mexican-style sauce is great, too
- 4 tablespoons unsalted butter
- 1 teaspoon mustard powder
- 1/2 teaspoon chipotle chili powder optional
- 6 celery ribs cut into 1/2 x 4-inch sticks
Preheat oven to 425 degrees F.
Pat drumsticks dry with paper towels. In a large bowl, toss with garlic and onion granules, pepper, and sea salt, making sure chicken is coated on all sides.
Set a wire rack on a rimmed baking sheet, and arrange drumsticks on top. Roast 20 - 25 minutes, or until an instant read thermometer inserted in the thickest part of the meat reads 165 degrees F.
While drumsticks bake, make the hot sauce. Set a medium saucepan over medium heat. Add hot sauce and butter, whisking until butter's melted. Whisk in mustard powder and chili powder, if using. Set aside to cool.
When drumsticks are cooked through, brush hot sauce mixture generously on both sides (use about 1/2 cup). Roast drumsticks 5 minutes more – just enough to let the sauce set up.
Serve drumsticks piping hot, along with ranch and celery sticks. Garnish with minced parsley and chives.