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Baked Buffalo chicken drumsticks on a charcoal platter, browned skin under a light orange-red glaze, celery and scallions nearby, no heavy sauce pool. The lower title bubble reads Buffalo Chicken Drumstick Recipe.
Good Fork Daily Editorial Kitchen

Buffalo Chicken Drumstick Recipe

Crispy baked Buffalo chicken drumsticks with juicy meat, a late hot-sauce glaze and clear temperature guidance for dependable doneness.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds chicken drumsticks about 10 to 12
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 cup Buffalo-style cayenne hot sauce
  • 2 tablespoons unsalted butter
  • 1 teaspoon apple cider vinegar optional for brightness

Equipment

  • Rimmed sheet pan
  • Wire rack
  • Small saucepan
  • Instant-read thermometer
  • Pastry brush

Method
 

  1. Heat the oven to 425°F and set a lightly oiled wire rack over a foil-lined rimmed sheet pan.
  2. Blot drumsticks dry, then toss with olive oil, salt, garlic powder, paprika and pepper.
  3. Arrange with space between pieces and bake for 25 minutes.
  4. Turn each drumstick and bake 15 to 25 minutes more, until browned and several of the largest pieces reach at least 165°F away from bone.
  5. Warm hot sauce and butter in a small saucepan just until the butter melts; stir in vinegar and do not boil hard.
  6. Brush safely cooked drumsticks with a thin coat and return to the oven for 3 minutes. Rest 5 minutes and serve extra sauce separately.

Notes

  • Read ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the range.
  • USDA guidance lists 165°F as the safe minimum internal temperature for all poultry and reheated leftovers.
  • This recipe was developed through culinary research and editorial review.