Buffalo Chicken Legs
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, stirring 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.
Serve alongside a salad of lettuce, berries and blue cheese dressing.
Makes 2 servings.
— Linda Gassenheimer
Miami Herald
