Fiery Buffalo Chicken Drumsticks
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Prep Time
15 MINS
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Cook Time
45 MINS
- KCals 472
- Carbs 9.1G
Ingredients
- 1 kg chicken drumsticks skinned and all visible fat removed
- 125 ml hot sauce
- 1 tbsp apple cider vinegar
- ½ tsp soy sauce
- 1 tbsp Henderson's relish
- 1 tbsp honey
- ⅓ chicken stock cube made up with 100ml boiling water
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp black pepper
- 3 g sea salt
- ¼ tsp mustard powder
- low calorie cooking spray
For the blue cheese dip
- 4 tbsp low fat Greek yoghurt
- 34 g low fat cream cheese
- 40 g blue cheese
- ½ lemon juiced
To serve (optional)
- 2 sticks of celery washed and cut into small sticks
Instructions
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Pre-heat the oven to 200ºC.
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In a mixing bowl add the chicken drumsticks, garlic powder, mustard powder, paprika, black pepper and salt, and mix well to coat the chicken.
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Place the chicken on an oven tray and spray with low calorie cooking spray. Cook for 25 - 35 minutes until cooked through and the juices run clear.
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In a saucepan add the honey, chicken stock, hot sauce, Henderson's relish, soy sauce and the apple cider vinegar and bring to the boil. Lower to a simmer for a few minutes until slightly thickened and then remove from the heat and put to one side for later.
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In a small bowl add the cream cheese, yoghurt, lemon juice and blue cheese and mix well.
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Once the chicken is cooked, brush with some of the hot sauce mixture and place back into the oven for 5-10 minutes.
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Pour the remaining sauce into a serving bowl to use as a dip.
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Serve the chicken with the dips and celery sticks.