Buffalo drumsticks and sauce

Ingredients

12 drumsticks

2/3 cup hot pepper sauce (such as Frank's RedHot)

1/2 cup butter

1.5 T white vinegar

1/4 tsp Worcestershire sauce

1/4 tsp cayenne pepper (I omit this)

1/8 tsp garlic powder

Blue cheese dressing for dipping

Carrot sticks as a side

Directions

1. Place a 6-quart saucepan, with a steamer basket and 1 inch of water in the bottom, over high heat, cover, and bring to a boil. Place the drumsticks in the steamer basket, cover, reduce heat to medium and steam for 10 minutes. 

2. Remove the drumsticks from the basket and carefully pat dry. Lay out the drumsticks on a cooling rack set in a cookie sheet lined with first tin foil then paper towels and place in the refrigerator to dry, about 1 hour.

3. Preheat oven to 450 F. Remove the paper towels on the pan, leaving the tin foil. Remove most of the skin. Roast on the middle rack of the oven, about 20 minutes. Turn the drumsticks over and cook another 20 minutes, or until the meat is cooked through. 

4. While the chicken is roasting, in a small saucepan, combine the hot sauce, butter, vinegar, Worcestershire sauce, and garlic powder. Bring to a simmer over medium heat while stirring with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, and set aside for use.

5. When drumsticks are cooked, place in a bowl and pour Buffalo sauce over them and toss to coat. Serve warm with blue cheese sauce for dipping and carrot sticks.