Tuesday, 15 July 2014 | MYT 3:25 PM

Buffalo Chicken Legs and Blue Cheese Salad

Add a tangy, cool salad topped with blue cheese dressing to balance the heat of these fiery Buffalo-style chicken legs. The heat level is up to you.

The recipe calls for 1 tablespoon of tomato paste. Freeze extra for another recipe. – The Miami Herald/McClatchy-Tribune Information Services

  • Serving



  • ½ tsp cayenne pepper (more if you like it really hot)
    2 tbsp honey
    2 tbsp distilled white vinegar
    2 tbsp tomato paste
    2 cloves garlic, crushed
    1 tbsp canola oil
    8 skinless chicken drumsticks


Mix cayenne, honey, vinegar, tomato paste and garlic together to form a smooth sauce; set aside. Heat oil in a nonstick skillet over medium-high heat. Add the chicken and brown for 5 minutes, turn and brown 5 more minutes. Season with salt and pepper to taste. Reduce heat to low and add sauce to the skillet, stir to coat chicken. Cover and cook 5 minutes, until the chicken is cooked through. Divide chicken among two plates, spooning extra pan sauce over the drumsticks. 

Blue Cheese Salad

Makes 2 servings

4 cups washed, ready-to-eat lettuce
1 cup strawberries, washed, hulled and cut in half
1 cup blueberries, washed
2 tbsp reduced-fat blue cheese dressing

Divide lettuce between two plates. Add strawberries and blueberries. Drizzle with blue cheese dressing to make a red, white and blue pattern. 

Tags / Keywords: chicken , cayenne pepper , blue cheese salad


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