Beef Chicken Drumsticks

  1. 15 chicken legs, skinned
  2. 4 tbsp. butter 
  3. carrot and celery sticks for garnish 
  4. For the Blue Cheese Dressing
  5. 1 cup mayonnaise
  6. 1/4 cup cajun blackening spice blend 
  7. 3 tbsp. grape seed oil
  8. 1/2 cup  Red Hot Sauce
  9. 1 cup sour cream
  10. 1 vinegar
  11. Kosher salt and grounded black pepper
  12. 225 gm. crumbled blue cheese,

Remove skin from chicken legs. Coat skinned legs with blackening spice. Place in refrigerator for 2 hour and up to 6 hours.
Preheat the panggangan to 350 degrees  oil over medium high heat in a deep sided fry pan. Cook the legs in batches  , taking care not to overcrowd the pan. Cook for 15 minutes, turning  so all sides are evenly seared. Transfer wings to a baking sheet topped with a baking rack and bake for 25-35 minutes or until internal temperature is 190 deg. F.
While the legs are cooking, in a small saucepan or in the microwave, melt the butter into the hot sauce and simmer. Put the legs in a large bowl and pour the hot sauce over them, tossing to coat legs evenly. Serve quickly with blue cheese dressing, celery and carrot sticks.
If you're feeling fancy, make the chicken drumstick look like a lollipop. While removing the skins, score the skin and meat around the bottom of the drumstick in a circular motion. Hold the meat at the top of drum and pull the skin to the bottom of the drumstick so the bone is exposed. When cutting, the tendons will become exposed Trim these as high and close to the ball of meat as you can. They will shrink upon cooking.

 Blue Cheese Dressing

Mix all ingredients and chill it well until ready to serve.