Buffalo Chicken Legs (Mild)

Ingredients:

• 2 tsp garlic powder
• 2 tsp sweet paprika
• 2 tsp celery salt
• 8 chicken drumsticks (about 1 kg) with skin, at room temperature
• 1 tbsp. l. rapeseed oil (canola)
• 0.5 cups store-bought baked sweet peppers
• 2 tablespoons distilled or apple cider vinegar
• 1 tablespoon hot sauce, such as Frank's Red Hot
• 6 tbsp unsalted butter, softened
• Celery sticks and ranch sauce, for filing

Preparation:

1. Preheat oven to 220°C. Place a rack on a baking sheet and set aside.
2. In a large bowl, combine 1 teaspoon garlic powder, 1 teaspoon pepper, and 1 teaspoon celery salt. Add the drumsticks and drizzle with oil, then toss with the spice mixture to coat. Place the drumsticks on a wire rack and roast, turning halfway through, until the skin begins to brown, 30 to 35 minutes.
3. Meanwhile, in a blender, combine the bell pepper, vinegar, hot sauce, remaining 1 teaspoon garlic powder, remaining 1 teaspoon paprika, remaining 1 teaspoon celery salt, and 1/2 teaspoon coarse salt. Puree until smooth. Add the butter and blend again until smooth. Set aside 1/3 cup of the sauce and brush over the drumsticks.
4. Return the chicken legs to the oven and bake until the sauce has thickened and the juices run clear when pierced with a knife, or the internal temperature of the chicken reaches 165°F (74°C) on a meat thermometer (insert away from the bone), 10 minutes. Serve immediately with celery sticks, ranch dressing, and the remaining Buffalo sauce.