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Easy Buffalo Chicken Drumsticks
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Easy Buffalo Chicken Drumsticks

Easy Buffalo Chicken Drumsticks or Legs are super easy, baked in the oven, slow cooker or air fryer with the best homemade 3 ingredient buffalo wing sauce!
Course Main Course
Cuisine American
Keyword baked chicken, buffalo, chicken, chicken drumsticks, drumstick

Equipment

  • rimmed baking sheet
  • rack

Ingredients

Making Buffalo Chicken Drumsticks in the Oven

  • 12 chicken drumsticks, assuming 4 drumsticks per pound or ¼ pound each
  • ¾ cup buffalo wing sauce
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • cooking spray
  • blue cheese, ranch dressing or caesar dip

Buffalo Wing Sauce Coating

  • ½ cup hot sauce
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons molasses
  • 1 teaspoon cornstarch

Creamy Blue Cheese Dip

  • ¾ cup bleu or blue cheese, crumbled
  • ¾ cup mayo
  • 6 tablespoons sour cream or Greek yogurt
  • 1 ½ tablespoons apple cider vinegar
  • 1 teaspoon hot sauce, optional
  • 1 pinch pepper
  • 1 pinch garlic powder

Buttermilk Ranch Dip

  • 1 cup mayo
  • ½ cup buttermilk
  • 4 teaspoons fresh chives, minced
  • 4 teaspoons fresh cilantro, minced
  • 1 tablespoon fresh dill, minced
  • 1 teaspoon white vinegar
  • 1 tablespoon garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon pepper or cayenne pepper

Caesar Parmesan Dip

  • 1 cup mayo
  • ½ cup sour cream or Greek yogurt
  • ½ cup Parmesan cheese, grated
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh parsley, minced
  • 1 tablespoon garlic, minced
  • 1 teaspoon anchovy fillets, minced to a paste (2 fillets)
  • 1 pinch black pepper

Slow Cooker Buffalo Chicken Drumsticks

  • 12 - 16 drumsticks, 3 to 4 pounds or ¼ pound each

Spice Rub

  • 2 tablespoons paprika
  • 2 teaspoons salt or seasoned salt
  • 2 teaspoons pepper

Air Fryer Chicken Drumsticks

    Spice Rub

    • 1 tablespoon paprika
    • 1 teaspoon pepper
    • ½ teaspoon salt or seasoned salt

    Making your Drumsticks

    • 4 chicken drumstick or 2 legs, trimmed
    • 1 - 2 tablespoons vegetable oil

    Buffalo Sauce Coating

    • 6 tablespoons hot sauce
    • ¼ cup unsalted butter
    • 4 teaspoons molasses
    • 1 teaspoon cornstarch

    Instructions

    Making Buffalo Chicken Drumsticks in the Oven

    • Combine all ingredients in a small bowl. This easy sauce results in ¾ cup of Buffalo Wing Sauce which is enough for this recipe.
    • Preheat oven to 425 degrees. Line a rimmed baking sheet with tinfoil and rack and lightly coat with cooking spray. Set aside.
    • Rinse drumsticks and pat dry with paper towel. Sprinkle drumsticks with salt and pepper. Place on prepared sheet, spaced evenly apart.
    • Bake between 30-35 minutes (DRUMSTICKS), 35-40 minutes (CHICKEN THIGHS) and 40-45 minutes (CHICKEN LEGS). Skin should be crisp and the internal temperature should be 165 degrees.
    • Once cooked, coat them with Buffalo wing sauce.
    • Bake for another 5 minutes.
    • Remove from oven and coat with more Buffalo wing sauce.
    • Allow to sit for 5 minutes.
    • Serve with additional Buffalo wing sauce, blue cheese or ranch dressing on the side, if desired. Enjoy!

    DIPS - BEST DIPS EVER

    • The BEST DIPS EVER will give you a list of all of our favorite dips. Hope you enjoy them as much as we do!

    Creamy Blue Cheese Dip

    • Using a handheld or stand mixer, blend ingredients until smooth. Refrigerate for at least an hour (if not longer) before serving. Store in an airtight container in fridge for up to one week.

    Buttermilk Ranch Dip

    • Whisk ingredients together in a bowl until smooth. Season with salt and pepper to taste. Refrigerate for at least an hour before serving. The longer the better. Store in an airtight container in fridge for up to 5 days.

    Caesar Parmesan Dip

    • Whisk ingredients together until smooth. Refrigerate for at least an hour before serving. Store in an airtight container in fridge up to 2 days, including the day you made it.

    Air Fryer Chicken Drumsticks

    • Combine paprika, pepper or cayenne and salt in a bowl.
    • Pat drumsticks dry with paper towel. Using a sharp knife or metal skewer, poke 10 to 15 holes in skin of each drumstick or chicken leg.
    • Rub with oil and sprinkle evenly with spice mixture.
    • Arrange drumsticks or chicken legs in air fryer basket, spaced evenly apart, alternating ends.
    • Place basket in air fryer and set temperature to 400 degrees.
    • Cook until chicken DRUMSTICKS are crisp and register 195 degrees, 22 to 25 minutes, flipping and rotating chicken halfway through cooking.
    • Cook until chicken LEGS are well browned and crisp and register 195 degrees, 27 to 30 minutes, rotating chicken halfway through cooking but do not flip the chicken.
    • Cook until chicken THIGHS are well browned and crisp and register 195 degrees, 20 to 30 minutes, rotating chicken halfway through cooking but do not flip the chicken. The problem with exact timing is that chicken thighs range in size. For small thighs, check them at the 20 minute mark and for large thighs check at 26 minutes or more.
    • Transfer chicken to large plate, tent loosely with aluminum foil, and let rest for 5 minutes.
    • Meanwhile, microwave hot sauce, butter, molasses, and cornstarch in a large bowl, stirring occasionally, until hot; about 1 minute.
    • Add chicken and toss to coat. Serve.

    Slow Cooker Buffalo Chicken Drumsticks

    • Place paprika, salt and pepper or cayenne in a large resealable bag.
    • Coat slow cooker with cooking spray.
    • Add chicken and toss until coated.
    • Place inside slow cooker.
    • Cover and cook chicken until tender; 4 to 5 hours on low.
    • Adjust oven rack 6 inches from your broiler element and turn it on.
    • Line a rimmed baking sheet with tinfoil and a rack coated with cooking spray.
    • Transfer chicken to prepared rack.
    • Broil chicken until lightly charred, about 10 minutes, flipping chicken halfway through broiling.
    • Whisk hot sauce, butter and molasses or honey together in a small bowl.
    • Brush chicken with sauce and continue to broil until lightly charred, about 5 minutes, flipping and brushing chicken with more sauce halfway through broiling.
    • Brush chicken with remaining sauce.
    • Serve and enjoy!

    Notes

    Part of this recipe has been adapted from CooksCountry.com