Butterflied Chicken Drumsticks Recipe by Camp Chef

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Ingredients

Blue Cheese Dip

1 cup heavy cream

3.5 ounces crumbled gorgonzola

¾ packet of ranch seasoning

All Ingredients

1 pack of chicken drumsticks, about 10, or 2 pouns

Franks red hot buffalo sauce

1 cup heavy cream

3.5 ounces crumbled gorgonzola

¾ packet of ranch seasoning

1 tablespoon salt

1 tablespoon black pepper

½ tablespoon garlic granuels

½ tablespoon onion granules

½ tablespoon chili powder

1 tablespoon brown sugar

Instructions

DRUMSTICKS

Step 1

Using a fillet knife, slice into a drumstick at the meatier end down to the bone. Slice along the bone to the knee, slice to the right and left of the leg bone revealing it but do not slice all the way through the leg. Butterfly out the meat so that if you lay the drumstick on the cutting board with the incision down, it will now spread open. Repeat this process with all the drums.

Step 2

Once they are all butterflied, drizzle them with a splash of oil and add the all the seasonings to them except the ranch. Toss them so the seasonings coat evenly.

Step 3

Grill / Smoke at 300°F until the chicken reaches 165°F and remove. Allow them to rest for a few minutes before tossing them in buffalo sauce.

Step

Remove from the grill and toss in your buffalo sauce.

Step 5

While the chicken is grilling, mix up the blue cheese. Start by adding the heavy cream to a bowl and whisk or use a cake mixer to whisk until the cream is fluffy and whipped, exactly like whipped cream.

step 6

Crumble in the gorgonzola cheese and the ranch mix and whisk until combined. Use a spatula to scrape into the serving dish of your choice and garnish if you like. You can top it with chopped green onions, chives, bacon bits, or all of the above!

Chef's Note

Such an easy blue cheese recipe! It comes out so light and fluffy, and with ranch as the seasoning mix it's more relatable to people that don't prefer blue cheese. Amazing!