Buffalo Baked Chicken Legs


This is a healthy take on buffalo wings, which are usually deep fried. Instead, I slow-roast meaty drumsticks until they're crispy outside and fall-apart tender inside. Then I toss them with a sauce that contains anti-inflammatory spices and healthy fat.

Look for a hot sauce without additives like Frank's Red Hot.

  • 2 pounds bone-in chicken drumsticks, wings, and/or thighs
  • Sea salt
  • 2 tablespoons butter 
  • 1/4 cup hot sauce
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground chipotle pepper (or more cayenne pepper)
  • 1/2 teaspoon freshly ground peppercorn

  1. Preheat the oven to 400F and prepare a wire rack on top of a baking sheet. (If you don't have a wire rack, you can place them directly on a baking sheet.)
  2. Season the chicken pieces generously with salt all over and place them on the rack.
  3. Roast the chicken until crispy outside fall-apart tender inside, about a hour.
  4. Prepare a saucepan of gently simmering water. Set a large glass or stainless steel bowl on top of the saucepan and add the butter, hot sauce, cayenne, chipotle, peppercorn, and a small pinch of salt. 
  5. Once the butter melts, turn off the heat and transfer the bowl to a heat-proof surface. Whisk the mixture together until smooth. Taste it for seasoning and make any necessary adjustments. 
  6. Toss the roasted chicken pieces in the sauce until they are thoroughly coated. Serve immediately with celery sticks and crumbled blue cheese if you wish.