Yeah, I know, Buffalo chicken is meant to be baked and you are supposed to use wings, after all, I am actually from Buffalo. But, I had to break the rules for 2 reasons … 1) We got a new grill! After years and years of begging and pleading, my husband finally gave in during the sales tax holiday last month. It is big and clean and cooks so evenly. Look for lots more recipes on the grill this fall and 2) Chicken drumsticks were on sale at Whole Foods for $.99 per pound if you bought 3 lbs. or more. Who can pass up a bargain like that??
So I have to admit, these don’t really taste a ton like Buffalo wings, but they are mighty tasty in a tangy, spicy way, but not in a really hot spicy way. This one is a keeper for sure.
Grilled Buffalo Drumsticks
Prep Time: 5 minutes (2 hours to marinate)
Cook Time: About 12 – 15 minutes
Servings: 18 drumsticks, 3 per person so 6
- 3 lbs. chicken drumsticks
- 1/2 of 6 oz. can of tomato paste
- 3 tbsp. lemon juice
- 3 tbsp. ghee melted
- 3 tbsp. apple cider vinegar
- 3 tbsp. extra virgin olive oil
- 1 tbsp. + 1tsp. tabasco sauce
- 1 tbsp. smoked paprika
- 1 tsp. salt
- In a small bowl, combine the buffalo sauce ingredients. Mix well to make sure it is smooth.
- Lay the drumsticks out in a 9 by 13 pyrex dish.
- Take a pastry brush or basting brush and coat the drumsticks with the sauce. Make sure you coat both sides well.
- Allow drumsticks to marinate for about 2 hours, but at a minimum 30 minutes.
- Turn on your grill to medium.
- Place the drumsticks evenly on grill – cook for at least 5 minutes before flipping.
- Cook on the other side another 5 minutes. If you have less meaty wings, they might be done. If they are meaty, flip again and stay close by.
- Cut open a wing to make sure it is cooked through. Don’t forget to turn off your grill and the propane!
I clearly need to invest in a meat thermometer. I will work on that. I served this with typical buffalo wing accompaniments, carrot and celery sticks, ranch dressing for dipping and hand cut sweet potato fries.