- Calories: 320
- Protein: 45 g
- Total Fat: 21 g
- Unsaturated Fat: 16 g
- Saturated Fat: 5 g
- Cholesterol: 195 mg
- Total Carbohydrate: 1 g
- Dietary Fiber: 0 g
- Total Sugar:0 g
- Natural Sugar: 0 g
- Added Sugar: 0 g
- Sodium: 1100 mg
My sports-watching crew goes crazy for extra-spicy Buffalo wings, so I whipped up this drumstick version for a fun and fiery spin. It’s perfect for a tailgate or viewing party and delivers that meaty “eat with your hands” satisfaction we crave. Serve it with this creamy Ranch Dressing… and an optional cold beer!
- Prep time
- Total Time
- 3½ pounds chicken drumsticks (~10-15 drumsticks)*
- 1 to 1½ teaspoons kosher salt
- 1½ teaspoons garlic powder
- 1 teaspoon chili powder
- ¼ to ½ teaspoon cayenne pepper, or to taste
- ½ to ¾ cup hot sauce
*This recipe includes the poultry skin; that’s because the skin provides a more authentic (crispier and moister) result. However, if you’d like to trim the calories and saturated fat, simply remove the large outer layer of skin before adding the seasoning blend.
Preheat the oven to 375 F and line a baking sheet with parchment paper. Pat the drumsticks dry with a paper towel, and arrange them on the baking sheet in a single layer.
In a small bowl, mix together the kosher salt, garlic powder, chili powder and cayenne pepper. Then, sprinkle the seasoning blend all over the drumsticks, being sure to coat and pat all sides, rubbing in any excess seasoning that may have fallen onto the baking sheet.
Place the drumsticks in the oven and roast for 45 minutes, flipping halfway through. Then, remove the drumsticks from the oven and brush the hot sauce over the tops and bottoms; then place back in the oven for a final 10 minutes. If you’d like them extra-fiery, brush additional hot sauce over the tops right before serving. Enjoy with creamy Ranch Dressing on the side for dipping.
Nutrition provided for one serving, about 3 drumsticks with skin on.