Ingredients Jump to Instructions ↓

  1. 8 large chicken drumsticks (about 2 pounds)

  2. 3 tablespoons hot pepper sauce

  3. 1 tablespoon vegetable oil

  4. 1 clove garlic, minced

  5. 1/4 cup mayonnaise

  6. 3 tablespoons sour cream

  7. 1 tablespoon white wine vinegar

  8. 1/4 teaspoon sugar

  9. 1/3 cup (1-1/2 ounces) crumbled Roquefort or blue cheese

  10. 2 cups hickory chips

  11. Celery sticks

Instructions Jump to Ingredients ↑

  1. Place chicken in large resealable food storage bag. Combine pepper sauce, oil and garlic in small bowl; pour over chicken. Seal bag tightly; turn to coat. Marinate in refrigerator at least 1 hour or, for hotter flavor, up to 24 hours, turning occasionally.

  2. For blue cheese dressing, combine mayonnaise, sour cream, vinegar and sugar in another small bowl. Stir in cheese; cover and refrigerate until serving.

  3. Prepare grill. Meanwhile, cover hickory chips with cold water; soak 20 minutes . Drain chicken, discarding marinade. Drain hickory chips; sprinkle over coals. Place chicken on grid. Grill, on covered grill, over medium-hot coals 25 to 30 minutes or until chicken is tender when pierced with fork and no longer pink near bone, turning 3 to 4 times. Serve with blue cheese dressing and celery sticks.


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