16 chicken drumsticks (about 4 pounds), skinned, if desired

16 ounce bottle buffalo wing hot sauce (2 cups)

¼ cup tomato paste

2 tablespoons white or cider vinegar

2 tablespoons Worcestershire sauce

1/8 ounce carton dairy sour cream

½ cup mayonnaise

½ cup crumbled blue cheese (2 ounces)

1/4 – 1/2 teaspoon cayenne pepper or bottled hot pepper sauce

Celery sticks


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.

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

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.

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.

To Store Reserves:

Place blue cheese dip in an airtight container. Remove skin and meat from drumsticks, discarding bones. Using two forks, shred chicken (2-1/2 to 3 cups). Place shredded chicken and the 1 cup cooking juices in a second airtight container. Seal and chill for up to 3 days.