These have all the flavor of Buffalo wings, but with the heat dialed back, so they can please every palate. If you prefer yours spicy, simply increase the amount of hot sauce. Drumsticks make a substantial meal, and oven-roasting gets them crispy without the fuss of frying. You can substitute blue cheese dip for ranch.
Preheat the oven to 425ºF. Place a baking rack on a baking sheet and set aside.
In a large bowl combine 1 teaspoon garlic powder, 1 teaspoon paprika and 1 teaspoon celery salt. Add the drumsticks and drizzle with the oil, then toss with the spice mixture to coat. Place the drumsticks on the rack and bake, turning the drumsticks over halfway through, until the skin is starting to crisp, 30 to 35 minutes.
Meanwhile, add the peppers, vinegar, hot sauce, remaining teaspoon garlic powder, remaining teaspoon paprika, remaining teaspoon celery salt and 1/2 teaspoon kosher salt to a blender and blend until pureed. Add the butter and puree again until well-combined. Remove 1/3 cup sauce and brush it on the drumsticks.
Return the drumsticks to the oven and bake until the sauce is thickened and the chicken’s juices run clear when pierced with a knife or the chicken registers 165ºF on an instant-read thermometer (avoid touching bone), 10 minutes. Serve immediately with celery sticks, ranch dressing and the remaining Buffalo sauce.