Fleur de Lis

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Monday, April 27, 2015

Sheet Pan Suppers: Buffalo Chicken Drumsticks

We're going to have a series of Sheet Pan Suppers thanks to a wonderful cookbook of the same name authored by Molly Gilbert. I highly recommend this cookbook!

Instead of trying to nibble on little bitty chicken wings, we went with drumsticks.  The best thing is these are baked in the oven on, of course, a sheet pan! Use your favorite wing sauce. Mine is Moore's. There will be another recipe for the charred romaine salad as the side.

Olive Oil Cooking Spray
2 1/2 - 3 lbs. chicken drumsticks (I removed the skin)
kosher salt and freshly ground black pepper
4 T. (1/2 stick) unsalted butter, melted
1/2 cup wing sauce

Preheat the oven to 425 degrees with a rack in the center position. Line a sheet pan with aluminum foil, and place a wire rack on top of the foil. Mist the wire rack with cooking spray.

Rinse the drumsticks and pat them dry with paper towels. Season them all over with salt and pepper, and place them, spaced evenly apart, on the prepared rack.

Bake the drumsticks until the skin has crisped and they are cooked through about 30-35 minutes. An instant read thermometer inserted into a drumstick, not touching bone, should register 165 degrees).

Meanwhile, in a small bowl, whisk together the butter, wing sauce and salt and pepper to taste.

After the drumsticks have reached 165 degrees, brush them with the sauce and return them to the oven to bake for an additional 5 minutes. Remove the pan from the oven, and baste the drumsticks again with sauce. Set them aside to rest for about 5 minutes. Serve any remaining wing sauce on the side. 

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