Buffalo Chicken Drumsicks

Ingredients

• 16 chicken drumsticks (about 4 pounds), skinned, if desired
• 1 16 ounce bottle buffalo wing hot sauce (2 cups)
• 1/4 cup tomato paste
• 2 tablespoons white or cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 8 ounce carton dairy sour cream
• 1/2cup mayonnaise
• 1/2 cup crumbled blue cheese (2 ounces)
• 1/4 - 1/2 teaspoon cayenne pepper or bottled hot pepper sauce
• Celery sticks
   
  Directions

  1. Place drumsticks in a 4- or 5-quart slow cooker. In a medium bowl, combine hot sauce, tomato paste, vinegar, and Worcestershire sauce. Pour over chicken in cooker.

  2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

  3. Meanwhile, in a small bowl, combine sour cream, mayonnaise, blue cheese, and cayenne pepper. Reserve half of the blue cheese dip (3/4 cup); store as directed below. Cover and chill the remaining dip until ready to serve.

  4. Using a slotted spoon, remove drumsticks from cooker. Skim fat from cooking juices. Reserve eight of the drumsticks and 1 cup of the cooking juices; store as directed below. Serve remaining drumsticks with some of the remaining cooking juices, the remaining blue cheese dip, and celery sticks. Makes 4 servings and reserves.