I love buffalo chicken so much. I’ll happily chow down on a whole bucket of wings or drummers all by myself. No sharing. Just me, my chicken and my hot sauce. I’ve even been known to go in for a challenge or two.
Being dairy-free can make finding a place to get that hot sticky bucket of chicken hard. You don’t quite think about it until you’re forced to but a lot of places use buttermilk in their batter, and then more butter in their sauce. Whilst I still haven’t managed to find a restaurant where I can get my fix, I have managed to perfect a great homemade version. And what’s better I’ve removed the frying and the batter. Meaning these are not just dairy-free, but gluten-free and half the calories! What’s more because they don’t need frying, they reheat really well. No soggy greasy bits here! They are also great cold.
Tip: if reheating or having cold add a bit of extra sauce just before eating. Will give that extra zing all good buffalo chicken needs.
This recipe works just the same for wings, which were the original genesis of this dish. Unfortunately the supermarkets near me are a bit useless so more often than not I end up with drummers. If you are doing wings you may want to adjust the cooking time by 10 mins to keep them from getting dry.
And if your not a spice fiend not to worry. Just swap the sauce out for BBQ or honey mustard. The method is the same.
Buffalo Chicken Drumsticks
- 150ml Franks’s RedHot Buffalo Wings sauce
- 16 chicken drumsticks (weights depend on which shop you’re at so to make things easier I’ve gone for the number of drumsticks instead but on average your looking at 1.5kg)
- 2 tbsp baking powder
- 1 tsp salt
- 1 tsp black pepper
Preheat the oven to 200 degrees.
Place a wire rack on a baking tray. Line the tray with foil.
Spray the rack with a cooking oil of your choice (This is just to stop sticking so you can use whatever is to hand).
Place drumsticks in a large ziploc bag with baking powder, salt and pepper. Shake vigerously coating the drumsticks in th dry mix.
Lay the drumsticks in a single layer on the rack and place in the oven for 50 mins until brown and crispy.
Let the drumsticks rest for 10/15 mins. Then put in a bowl with the hot sauce. Tossing to coat.
Return to the oven and bake for another 10 mins.