Dinner in minutes

Buffalo chicken legs kick up the heat in this fast recipe

 <span class="cutline_leadin">For a fiery Fourth:</span> Buffalo chicken legs with blue cheese salad is a Linda Gassenheimer Dinner in Minutes.
For a fiery Fourth: Buffalo chicken legs with blue cheese salad is a Linda Gassenheimer Dinner in Minutes.

Main Dish

Buffalo Chicken Legs

1/2 teaspoon cayenne pepper (more if you like it really hot)

2 tablespoons honey

2 tablespoons distilled white vinegar

2 tablespoons tomato paste

2 cloves garlic, crushed

1 tablespoon canola oil

8 skinless chicken drumsticks

Mix cayenne, honey, vinegar, tomato paste and garlic together to form a smooth sauce; set aside. Heat oil in a nonstick skillet over medium-high heat. Add the chicken and brown for 5 minutes, turn and brown 5 more minutes. Season with salt and pepper to taste. Reduce heat to low and add sauce to the skillet, stir to coat chicken. Cover and cook 5 minutes, until the chicken is cooked through. Divide chicken among two plates, spooning extra pan sauce over the drumsticks. Makes 2 servings.

Per serving: 350 calories (36 percent from fat), 14 g fat (2.4 g saturated, 6.8 g monounsaturated), 162 mg cholesterol, 34.4 g protein, 21.7 g carbohydrates, 0.9 g fiber, 174 mg sodium.

Side dish

Blue Cheese Salad

4 cups washed, ready-to-eat lettuce

1 cup strawberries, washed, hulled and cut in half

1 cup blueberries, washed

2 tablespoons reduced-fat blue cheese dressing

Divide lettuce between two plates. Add strawberries and blueberries. Drizzle with blue cheese dressing to make a red, white and blue pattern. Makes 2 servings.

Per serving: 98 calories (17 percent from fat), 1.8 g fat (0.5 g saturated, 0.4 g monounsaturated), no cholesterol, 3 g protein, 20.1 g carbohydrates, 5.5 g fiber, 150 mg sodium.


Celebrate the Fourth with fiery Buffalo-style chicken legs. The heat level is up to you.

Add a tangy, cool salad topped with blue cheese dressing to balance the heat of the chicken. Strawberries and blueberries add red and blue to the white dressing for this Fourth of July dinner.

Helpful Hints

• The recipe calls for 1 tablespoon of tomato paste. Freeze extra for another recipe.


• Prepare chicken ingredients.

• Make chicken.

• While chicken cooks, make salad.

Wine and Beer

Fred Tasker’s wine suggestion: Linda is getting so spicy here that I throw up my hands and suggest ice-cold beer.

Evan Benn’s beer suggestion: Good call, Fred. The heat of this dish calls for a thirst-quenching, well-chilled Yuengling Lager from Pennsylvania.

Shopping List

To buy: 8 skinless chicken drumsticks (with bone about 3 ounces each), 1 small can tomato paste, 1 container strawberries, 1 container blueberries, 1 package washed, ready-to-eat lettuce, 1 bottle cayenne pepper, 1 small bottle honey and 1 bottle reduced-fat blue cheese dressing.

Staples: Canola oil, garlic and distilled white vinegar.

Find more of Linda Gassenheimer’s recipes on her website, dinnerinminutes.com, and on Twitter, @lgassenheimer.

Read more Dinner In Minutes stories from the Miami Herald

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