Ingredients:
buffalo hot sauce
butter 2 butter pats
corn
carrots
chicken drumsticks
From its origins in Buffalo, NY, zingy buffalo sauce made its way into the mainstream (and our bloodstream) a long time ago. Let's be honest, we'd eat an old shoe with buffalo sauce on it, but here, we slather it on juicy chicken drumsticks. The side is evocative of our favorite childhood dinners: roasted carrots and buttered sweet corn. We've got you covered!
1. Prep ingredients
Preheat oven to 450°F. Trim ends from carrots, scrub, then cut into 1-inch pieces (no need to peel). Pat chicken drumsticks dry. Make two bone-deep cuts in the thickest part of each drumstick.
Season chicken & carrots
Arrange drumsticks on one half of a rimmed baking sheet. Rub with 2 teaspoons oil, and season with ½ teaspoon salt and ¼ teaspoon pepper. In a medium bowl, toss carrots with 2 teaspoons oil and a pinch each salt and pepper. Spread carrots on other half of baking sheet.
3. Roast
Roast chicken and carrots until chicken is just cooked through and carrots are tender and beginning to brown, 15-20 minutes. Remove from oven, and using a slotted spoon, transfer carrots to a medium bowl.
4. Cook corn
Meanwhile, bring a small saucepan of salted water to a boil. Add corn and cook until tender, about 5 minutes. Drain well and return to same saucepan. Toss with 1 butter pat. Season to taste with salt and pepper. In a small bowl, mash remaining 2 butter pats with all of the hot sauce.
5. Broil
Preheat broiler with top rack 6 inches from heat source. Broil drumsticks until browned and crisp, 4–5 minutes (watch closely as ovens vary). Transfer to plates with carrots and corn. Spread spicy butter over drumsticks. Enjoy!
6. Make it ahead!
Make this already super-speedy dinner even speedier by getting ahead on prep. Things to do ahead and let chill in the fridge until you're ready to go: trim and cut carrots, prep chicken, make spicy butter.
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