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 Buffalo Drumsticks

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RIDEANDSLIDEFOOD

  • Total Posts: 191
  • Joined: 12/23/2004
  • Location: ARNOLD, MD
Buffalo Drumsticks Sat, 02/9/08 5:40 AM (permalink)
Hey All

Just a idea to feed off of you. Local store has chicken drumsticks [not my favorite] at a great sale price and with the price of wings, has anyone tried making Buffalo Drumsticks?
If not I'l let you know how it comes out.

Jim
 
#1
    doggydaddy

    • Total Posts: 1847
    • Joined: 6/11/2006
    • Location: Austin, TX...got smoke?
    RE: Buffalo Drumsticks Sat, 02/9/08 8:30 AM (permalink)


    They would be much better than all the other 'Buffulo' pretenders. I'm talking to you KFC...
    I'ld treat them more or less the same way. I suspect that pre-frying over baking will work the best way so the meat will stay together. You will want the skin to be able to keep the meat binded so it won't fall apart from the bone. Baking might steam them.
    I'm writing this as my most recent attempt with wings in a convection oven had this problem.

    mark
     
    #2
      SRB

      RE: Buffalo Drumsticks Sat, 02/9/08 8:32 AM (permalink)
      I've done 'em baked instead of deep-fried, and they turned out great. Roast them at a fairly high temp and baste them with the sauce for the last 10-15 minutes.
       
      #3
        jellybear

        • Total Posts: 1135
        • Joined: 10/15/2003
        • Location: surf city, NC
        RE: Buffalo Drumsticks Sat, 02/9/08 8:35 AM (permalink)
        Google Chicken Lollipops,I did these for the Superbowl last week and they were awesome.You can do them Buffalo style if you like.
         
        #4
          tcrouzer

          • Total Posts: 430
          • Joined: 5/26/2003
          • Location: Burlington, NC
          RE: Buffalo Drumsticks Sat, 02/9/08 9:51 AM (permalink)
          I have done large batches of wings where I baked them on a rack set in a pan to cook them and get rid of some of the fat. Then I broil them to crisp them up. Lastly, I put them in a bowl to completely cover them with whatever sauce I'm using and put them in a slow oven (again on the rack) for a while to dry them off some.

          Legs don't have that much fat on them - do they? You could just bake, yes, at a high temp - 400F to 425F - then coat with sauce and finish baking to glaze and dry off.

          I might try this soon 'cause legs are way cheaper than wings!
           
          #5
            PapaJoe8

            • Total Posts: 5504
            • Joined: 1/13/2006
            • Location: Dallas... DFW area
            RE: Buffalo Drumsticks Sat, 02/9/08 10:22 AM (permalink)
            I do what I call Louisiana Hot Chicken. Just cook the chicken at high temp in Louisiana Hot Sauce and butter. Leg quarters, legs, theigs, breasts, all work fine. I serve this, with the juice, over white rice.
            Joe
             
            #6
              Sundancer7

              RE: Buffalo Drumsticks Sat, 02/9/08 11:00 AM (permalink)
              I batter fry the legs. I use a premade batter and I add garlic, onion powder, chili powder, salt and pepper and pan fry in lard. Great crust and then I add the sauce. Works real good for me.

              Paul E. Smith
              Knoxville, TN
               
              #7
                RIDEANDSLIDEFOOD

                • Total Posts: 191
                • Joined: 12/23/2004
                • Location: ARNOLD, MD
                RE: Buffalo Drumsticks Sat, 02/9/08 4:25 PM (permalink)
                HEY All

                Thanks for the imput?


                Jim
                 
                #8
                  tcrouzer

                  • Total Posts: 430
                  • Joined: 5/26/2003
                  • Location: Burlington, NC
                  RE: Buffalo Drumsticks Thu, 02/14/08 9:25 AM (permalink)
                  Results:

                  Two nights ago I made some baked "hot" legs and they turned out pretty good! I took 5 legs (natural, no hormones from Food Lion), rubbed a little olive oil on them, seasoned them heavily with Emeril's Poultry Seasoning and a Cajun spice mix, baked them for 15 minutes at 450 on a rack set in a foil lined large metal pie plate, turned them, baked another 15 minutes, then spread K.C. Masterpiece BBQ sauce on them and put them back in the oven for another 10 minutes, then turned the oven off and let them sit for about 10 minutes.

                  They were completely cooked, not dry, and the Cajun spice made them lip-tingling hot! I'll do this again! Maybe next time I'll toss the baked legs in hot sauce and butter, then dry them off in the warm oven.
                  Teresa
                   
                  #9
                    Foodbme

                    • Total Posts: 9579
                    • Joined: 9/1/2006
                    • Location: Gilbert, AZ
                    RE: Buffalo Drumsticks Thu, 02/14/08 9:55 AM (permalink)
                    quote:
                    Originally posted by PapaJoe8

                    I do what I call Louisiana Hot Chicken. Just cook the chicken at high temp in Louisiana Hot Sauce and butter. Leg quarters, legs, theigs, breasts, all work fine. I serve this, with the juice, over white rice.
                    Joe


                    How do you "cook" them???? Bake?? Fry?? Broil???
                     
                    #10
                      PapaJoe8

                      • Total Posts: 5504
                      • Joined: 1/13/2006
                      • Location: Dallas... DFW area
                      RE: Buffalo Drumsticks Thu, 02/14/08 2:04 PM (permalink)
                      Foodb, not sure what you call this kind of cooking??? I have a big ceramic pot w/ a lid that I use for the oven. For smaller batches I use a skilett w/ a lid. The trick is the high temp, 450 in the oven. With the skilett I just cook it where it is a low boil, or a high simmer. The juice changes color when it gets done. It's hard to over cook this. I turn the chicked once. The "hot chicken" is one of the few spicy dishes my grandzillas will eat. It is also one of the dishes they most request. Bone in breasts are my family's favorite. You could use bonless but I think the bone gives it a better flavor. Oh, more butter = less spicy. And less juice over it, and the rice, = less spicy. Without and juice it is barly spicy. I like lotsa juice on mine. My normal recipe is 1 stick of butter for 2 cups of hot sauce. This will cook about 3 lbs. of chicken. I hope this helps.

                      How bout buffalo hot dogs?
                      Joe
                      Joe
                       
                      #11
                        Foodbme

                        • Total Posts: 9579
                        • Joined: 9/1/2006
                        • Location: Gilbert, AZ
                        RE: Buffalo Drumsticks Fri, 02/15/08 4:27 PM (permalink)
                        quote:
                        Originally posted by PapaJoe8

                        Foodb, not sure what you call this kind of cooking??? I have a big ceramic pot w/ a lid that I use for the oven. For smaller batches I use a skilett w/ a lid. The trick is the high temp, 450 in the oven. With the skilett I just cook it where it is a low boil, or a high simmer. The juice changes color when it gets done. It's hard to over cook this. I turn the chicked once. The "hot chicken" is one of the few spicy dishes my grandzillas will eat. It is also one of the dishes they most request. Bone in breasts are my family's favorite. You could use bonless but I think the bone gives it a better flavor. Oh, more butter = less spicy. And less juice over it, and the rice, = less spicy. Without and juice it is barly spicy. I like lotsa juice on mine. My normal recipe is 1 stick of butter for 2 cups of hot sauce. This will cook about 3 lbs. of chicken. I hope this helps.

                        How bout buffalo hot dogs?
                        Joe
                        Joe


                        BUFFALO DOGS?????? GREAT IDEA!! Let's start with Hot Dogs made from Buffalo Meat!http://www.thebuffaloguys.com/our_products.asp#hot_dogs_ribs

                         
                        #12
                          leethebard

                          • Total Posts: 6086
                          • Joined: 8/16/2007
                          • Location: brick, NJ
                          RE: Buffalo Drumsticks Fri, 02/15/08 4:30 PM (permalink)
                          Never was a leg man. Too much grizzle and sinew!!! Wings are OK. How about Buffalo Breasts..or Breast pieces??
                           
                          #13
                            PapaJoe8

                            • Total Posts: 5504
                            • Joined: 1/13/2006
                            • Location: Dallas... DFW area
                            RE: Buffalo Drumsticks Fri, 02/15/08 7:16 PM (permalink)
                            Foodb, sounds good to me. Those would be buffalo buffalo dogs!

                            Lee, as I said on my last post, bone in breasts are my familys favorite. I have done bonless but I just think the bone ins are better.
                            Joe
                             
                            #14
                              leethebard

                              • Total Posts: 6086
                              • Joined: 8/16/2007
                              • Location: brick, NJ
                              RE: Buffalo Drumsticks Sat, 02/16/08 11:58 AM (permalink)
                              Certainly more tender,but we can do so much mre with the boneless cutlets.We keep a large amount frozen and use as needed for so many recipes.
                               
                              #15
                                PapaJoe8

                                • Total Posts: 5504
                                • Joined: 1/13/2006
                                • Location: Dallas... DFW area
                                RE: Buffalo Drumsticks Sat, 02/16/08 12:34 PM (permalink)
                                Right Lee, I cook em different ways also. But... they are real good in the butter and La hot sauce, over rice. Almost everyone in my family says this is their favorite way.

                                The bone ins go on sale around me for 99c a lb. I can feed allot of folks at that price.
                                Joe
                                 
                                #16
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