Buffalo Chicken Drumsticks

10 Rangitikei Free Range chicken drumsticks
1/3 cup/80ml hot pepper sauce (amongst the sauces in your supermarket)
1/2 cup flour
1/2 teaspoon salt salt
3 tablespoons oil
1 stalk celery, finely sliced
2 tablespoons finely chopped parsley

Place them in a ceramic dish. Drizzle over 1/3 cup (80ml) hot pepper sauce. Turn to coat the drumsticks and then refrigerate for at least 2 hours, longer if you can.

Arrange the chicken in a ceramic dish. Drizzle over the hot pepper sauce. Turn to coat the drumsticks and then refrigerate for at least 2 hours, longer if you can.
Heat the oven to 180 C (350 F).
Place the chicken in a plastic bag with the flour seasoned with salt Shake until the chicken has a light coating. Drizzle the oil into a roasting dish and arrange the chicken in a single layer. Bake for 45 minutes, turning at times until golden, crisp and cooked through.
Serve chicken drizzled with extra hot pepper sauce if you like and sprinkle with celery and parsley.
Sensibly this should serve 4 but the flavour is so good you will find you munch through way more than you ever thought possible!