Place drumsticks in a 4- or 5-quart slow cooker. In a medium bowl, combine hot sauce, tomato paste, vinegar, and Worcestershire sauce. Pour over chicken in cooker.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
Meanwhile, in a small bowl, combine sour cream, mayonnaise, blue cheese, and cayenne pepper. Reserve half of the blue cheese dip (3/4 cup); store as directed below. Cover and chill the remaining dip until ready to serve.
Using a slotted spoon, remove drumsticks from cooker. Skim fat from cooking juices. Reserve eight of the drumsticks and 1 cup of the cooking juices; store as directed below. Serve remaining drumsticks with some of the remaining cooking juices, the remaining blue cheese dip, and celery sticks. Makes 4 servings and reserves.
From the Test Kitchen
TO STORE RESERVES:
Place blue cheese dip in an airtight container. Remove skin and meat from drumsticks, discarding bones. Using two forks, shred chicken (2-1/2 to 3 cups). Place shredded chicken and the 1 cup cooking juices in a second airtight container. Seal and chill for up to 3 days.
Ingredients
6cups small cauliflower florets
2teaspoons olive oil
1/4teaspoon salt
2cups dried elbow macaroni or cavatappi pasta
1tablespoon olive oil
3/4cup finely chopped onion
2cloves garlic, minced
2 1/2cups fat-free milk
2tablespoons all-purpose flour
1/2teaspoon salt
2ounces reduced-fat cream cheese (Neufchatel), cut up
1 1/2cups shredded reduced-fat sharp cheddar cheese (6 ounces)
1cup soft bread crumbs
1/4cup grated Parmesan cheese
1/2teaspoon snipped fresh thyme
1teaspoon olive oil
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