- 8 free-range chicken drumsticks
- 100ml hot sauce (we used Lingham’s chilli sauce)
- For the blue cheese dip
- 150g (5oz) blue cheese, crumbled
- 75ml (3fl oz) buttermilk
- bitter leaf (we used red chicory and frisee) and celery salad, to serve
Heat the oven to 200C, 180C fan, 400F, gas 6. Heat a frying pan with a little oil and fry the drumsticks for a couple of minutes on each side until golden all over. Toss in the hot sauce, then transfer to an oiled baking sheet and cook for 20 minutes until completely cooked through.
While they’re cooking, mix the blue cheese with the buttermilk and season with pepper. Serve the drumsticks with the sauce and salad on the side.