Buffalo Chicken Drumsticks with Celery Salad



  • 10–12 chicken drumsticks
  • extra-virgin olive oil
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. apple cider vinegar
  • 1 tsp. Dijon mustard
  • 3 c. chopped celery
  • 1 c. sliced red onion
  • 1/4 c. chopped fresh parsley, plus more for garnish
  • 1/4 c. unsalted butter
  • 1/3 c. hot sauce
  • 1/4 c. crumbled blue cheese, plus more for garnish


  1. Preheat oven to 450 degrees F. Line a rimmed sheet pan with parchment paper. Rinse chicken and pat dry thoroughly. Drizzle with olive oil; season with salt and pepper. Arrange chicken in a single layer and bake for 25 minutes.
  2. Meanwhile, in a medium mixing bowl add apple cider vinegar, 2 tablespoons olive oil, Dijon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk together and toss dressing with celery, red onion, and parsley. Keep in refrigerator until ready to serve.
  3. After roasting chicken for 25 minutes, heat broiler and cook chicken for 5 minutes more, watching carefully to avoid burning. Meanwhile, in a large pot over medium heat add butter, hot sauce, blue cheese, and 1/2 teaspoon salt; whisk until butter and cheese are melted. Reserve half of the sauce for garnish. Toss chicken in the pot with remaining buffalo sauce.
  4. Toss celery salad and transfer to a platter. Place buffalo chicken on top of salad. Top with reserved buffalo sauce, blue cheese, and parsley.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s