Betsy’s No Garlic Sexy, Saucy Buffalo Chick Legs

By Betsy Vail 09/14/2014 

Buffalo sauce:

• 2 cups of Betsy’s “Oh, YES!” Amaretto Chocolate Decadence Peach Jam
• 3 Tbs chili powder
• 3 Tbs lemon juice
• 2 Tbs onion powder
• 2 Tbs Betsy’s No Garlic Sambal Oelek Chili Paste (to taste). 
• 2 tsp ground cumin
• 1 tsp granulated sugar
• ½ tsp salt

Chicken:

• 3-4 lbs organic chicken drumsticks

Directions:

1. Preheat the oven to 450 F and line a baking sheet (with sides) with parchment paper. Set aside.
2. Bring a large pot of water to a boil, adding 1-2 tablespoons of salt to the water.
3. Place the chicken drumsticks in the boiling water, and boil for 8-10 minutes, stirring occasionally.
4. Remove the drumsticks from the water and place on a clean hand towel. Let the drumsticks dry for a few minutes before patting them dry with paper towels. The drier the chicken drumsticks are before you begin to bake them, the crispier they will become. (Note: I remove the skin at this stage to make the recipe a bit healthier.)
5. Place the chicken drumsticks in a single layer on the baking sheet lined with parchment paper.
6. Bake in the preheated oven for 20 minutes. Flip the legs over, and bake an additional 10 minutes.
7. In a large bowl, stir together the Buffalo sauce ingredients. Some may be reserved for dipping sauce if desired.
8. Place the hot chicken drumsticks in the large bowl with the Buffalo sauce. Allow the chicken to rest for about 5-10 minutes with the sauce over it. Stir gently and toss to coat completely with the sauce.
9. Transfer the drumsticks to a plate and garnish.
10. Serve with the reserved dipping sauce.