Buffalo Chicken Drumsticks

Ingredients:

Chicken:
8-10 chicken drumsticks about 2 pounds
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon chili powder

Buffalo Sauce:
1/3 cup hot sauce
1/4 cup butter
1 teaspoon white distilled vinegar
1/2 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper optional

Directions:

Wrap a baking sheet with aluminum foil and add a wire rack on top. Preheat your oven to 425°F.

Remove any moisture off of the chicken by blotting with a paper towel. Place the drumsticks in a large mixing bowl and drizzle with olive oil, tossing to coat evenly.

Whisk the garlic powder, onion powder, smoked paprika, salt and pepper, and chili powder together. Sprinkle over the drumsticks and then toss to make sure all the chicken is seasoned evenly.

Arrange the drumsticks on the wire rack and baking sheet. Bake for 40 minutes, flipping the chicken halfway through cooking. The skin should be really crispy.

In the last 5 minutes of the chicken cooking, make the buffalo sauce. Add the hot sauce, butter, vinegar, Worcestershire sauce, and cayenne to a small sauce pan and heat over medium-low until the butter melts and the sauce is nice and smooth.

When the chicken is finished cooking, place into a large mixing bowl and drizzle the sauce over the drumsticks. Coat all the chicken with the sauce and toss so it’s evenly distributed. Serve right away while the chicken is still hot and crispy.

Servings: 2 drumsticks

Nutritional Information: Calories: 385, Fat: 29g, Carbohydrates: 2g, Fiber: 1g, Protein: 27g