Buffalo chicken drumsticks with blue cheese dip and celery sticks

Turn the oven on to 200 °C (gas mark 6-7). Let it heat while you prep everything else.

Take the drumsticks out of their package. Sprinkle both sides lightly with a pinch of salt. No need to pat them dry, the moisture helps build a crust.

Peel the potatoes and cut them into 2 cm cubes. Put them in the saucepan with cold salted water. Bring to a boil, then turn the heat down and let them cook for 20 min over medium heat.

Place the drumsticks skin side down in the dry nonstick skillet. Cook over medium heat for 5 min until the skin is golden. Flip them and cook for 5 min on the other side.

In the medium bowl, crumble the blue cheese and add the plain yogurt and hot sauce. Mix well until smooth. Set aside.

Place the drumsticks on a baking sheet (no parchment, the skin needs to crisp up). Bake for 20 min at 200 °C. They should be cooked all the way through.

Peel the carrots and cut them into 5 cm sticks. Wash the celery and cut the stalks into pieces the same size. Set aside on a plate.

In the same skillet as the drumsticks (no need to wash it), cook the carrots and celery over medium heat with 10 g of butter for 5 min. Season lightly with salt. Set aside.

Take the drumsticks out of the oven. In the hot skillet, add the remaining 10 g of butter and the hot sauce. Heat for 1 min, stirring. Add the drumsticks and coat them well.

Divide the potatoes among plates and add the buffalo drumsticks and veggies. Add a little blue cheese dip on the side or drizzle it over the drumsticks.