Buffalo Drumsticks Recipe

These buffalo drumsticks are baked in the oven and coated in a delicious sauce made from melted butter and hot pepper sauce.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 429kcal

10 chicken drumsticks medium size, about 3 pounds
Olive oil spray
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon smoked paprika

Preheat the oven to 400°F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper (or foil).
Arrange the drumsticks on the prepared pan. Spray them with olive oil and sprinkle them with kosher salt, black pepper, garlic powder, and smoked paprika. Lightly spray them again.
10 chicken drumsticks, Olive oil spray, ½ teaspoon Diamond Crystal kosher salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon smoked paprika
Bake the chicken until golden brown and cooked through (its internal temperature should reach 165ºF), about 40 minutes.
10 minutes before the chicken is done, in a large bowl, whisk together the melted butter and hot pepper sauce. Set aside until the chicken is done.
4 tablespoons unsalted butter, 4 tablespoons hot pepper sauce
Toss the cooked chicken pieces in the buffalo sauce until well coated. Serve immediately.

Seasonings, especially salt, are guidelines. Adjust to taste.
It's a good idea to make the sauce in advance while the chicken is cooking. This allows it to slightly thicken, which helps it better adhere to the chicken. If you make the sauce at the last minute, it is thinner and tends to slide off the drumsticks.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. To avoid overcooked leftovers, reheat them covered in the microwave at 50% power or enjoy them cold (my preferred option).