Buffalo Stumped Chicken
This Buffalo Stump Chicken recipe is a little labor intensive but well worth the time. We tackled 12 pounds of chicken drumsticks.
2 chicken drumsticks
1 bottle Country Bob’s All Purpose Sauce
3 hot sauce
3 tbsp. onion soup mix (adds flavor and thickens)
2 tbsp. dried crushed garlic
2 tbsp. dried minced onion
2 tbsp. Chipotle chili powder
1 tbsp. crushed red pepper flakes
1 tbsp. cayenne pepper
1 tbsp. coarse ground black pepper
Wash and pat dry your chicken. Then, cut the meat away from the upper end on the chicken leg, by the knuckle. We ended up using both a sharp knife and kitchen shears. This is a lot of work and it takes some time for 12 pounds of chicken. But so worth it. Then, peel the skin and knuckle off the bone.
Season the chicken with your favorite rub, wrap a piece of bacon around the meaty part of the leg and secure with a toothpick. You are ready for the grill.
Mix all buffalo sauce ingredients well in a sauce pan and simmer for 30 minutes, or until it thickens.