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Bellecious” Buffalo Chicken on the Hot Side

  • Author: Roz
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


Units Scale

  • 8 chicken drummies / drumsticks (skin removed)
  • 1 stick of butter
  • 1/4 cup soy sauce
  • 5 Tbsp. tomato paste
  • 2 Tbsp. brown sugar (decreased from 5 Tbsp. in original recipe)
  • 2 Tbsp. Worchetshire sauce (increased from 1 Tbsp. in original recipe)
  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. spicy brown mustard
  • 12 Tbsp. Texas Pete hot sauce (increased from 1 dash in original recipe)
  • 2 Tbsp. beer
  • 1 Tbsp. freshly squeezed lemon juice
  • 1/2 tsp. sea salt
  • 3 garlic cloves, minced (increased from 1 clove in original recipe)
  • 1/2 tsp. paprika
  • 1/2 tsp. chili powder
  • 1 tsp. cayenne pepper (increased from 1/4 tsp. in original recipe)


  1. Place the chicken in a sea salt brine bath for 30 minutes or more.
  2. Season the chicken with salt and pepper.
  3. Melt the butter on medium heat in a medium-sized saucepan.
  4. Add the brown sugar and blend well.
  5. Add the remaining ingredients and adding the beer at the very last.
  6. Blend all ingredients well.
  7. Place the chicken drummies/drumsticks in a shallow or deep narrow baking pan.
  8. Pour 3/4ths of the marinade sauce over the chicken.
  9. Set aside the remaining 1/4 of the sauce to use for basting the chicken on the grill.
  10. Marinate for at least 2 hours.
  11. Grill for approximately 8 minutes on each side or until completely cooked (our drumsticks were quite large and needed the extra cooking time).
  12. Baste the chicken again during the last 2 to 3 minutes of grilling.
  13. Serve warm!

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