Buffalo chicken! How wonderful you are, but also so full of butter… here’s the hack I came up with when free-range chicken drumsticks were on sale at The Wedge Co-op. Turned out pretty great—I loved the extra hint of cinnamon.
Buffalo Chicken Drumsticks
Paleo & Whole30 approved
- Drumsticks patted very dry (skin on or off)
- Olive oil
- Salt and pepper
- Chili powder
- Onion powder
- Little dash of cinnamon (optional)
- Frank’s Red Hot
- Coconut oil, melted
- Some garlic or garlic powder if you like
Preheat the oven to 375. Pat drummies dry with a paper towel. Toss them in oil, then place on a lined baking sheet. Pull the skin tight on each piece if you are using skin-on chicken. Sprinkle both sides with salt and pepper, paprika, chili powder, onion powder and cinnamon. Then bake for 25 to 30 minutes. Flip the chicken over and bake for another 25 minutes. It will likely be done then, but I also threw these under the broiler for a hot minute at the end to crisp the skin up even more. Maybe not even a minute—it’s a quick process and you don’t want to burn your precious drumsticks. Toss in the sauce. Then EAT.