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Fiery Buffalo Chicken Drumsticks

  • Prep Time
    15 MINS
  • Cook Time
    45 MINS
  • KCals 472
  • Carbs 9.1G
4 Servings


  • 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
  • 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


  1. Pre-heat the oven to 200ºC.

  2. In a mixing bowl add the chicken drumsticks, garlic powder, mustard powder, paprika, black pepper and salt, and mix well to coat the chicken.

  3. 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.

  4. 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.

  5. In a small bowl add the cream cheese, yoghurt, lemon juice and blue cheese and mix well.

  6. Once the chicken is cooked, brush with some of the hot sauce mixture and place back into the oven for 5-10 minutes.

  7. Pour the remaining sauce into a serving bowl to use as a dip.

  8. Serve the chicken with the dips and celery sticks.