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Oven-Roasted Buffalo Drumsticks with Buttermilk Ranch
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Hearty oven-roasted Buffalo chicken drumsticks with buttermilk ranch dressing and celery sticks are the perfect meal for spring and summer celebrations and gatherings.
Recipe Type: Appetizer, Dinner
Cuisine: Appetizer
Keyword: buffalo drumsticks
Makes: 4 servings
Author: Elizabeth Stark
Ingredients
Ranch
  • 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
Chicken
Buffalo Sauce
  • 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
To Serve
  • 6 celery ribs cut into 1/2 x 4-inch sticks
Instructions
  1. Preheat oven to 425 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve drumsticks piping hot, along with ranch and celery sticks. Garnish with minced parsley and chives.