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
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.