Buffalo Drums

Recipe inspired by Alton Brown's recipe for buffalo wings, 2007.

8 chicken drumsticks
3 T unsalted butter
1 large clove garlic, minced
1/4 c Frank’s Original Redhot Sauce™
1/2 t kosher salt

Steam the drums over 1 inch of vigorously boiling water for 20 minutes over medium heat. Remove the drums from the steamer and arrange on a wire rack set in a shallow pan lined with parchment paper or aluminum foil to keep the pan clean. Let stand a few minutes to cool and dry, turning once. Place on the middle rack of a preheated 375 degrees F (190 C) oven. Roast for 20 minutes. Turn the drums and rotate the pan and roast another 20 minutes or until meat is cooked through and the skin is nicely browned. Then sauce the drums in the next step.
While the chicken is roasting, melt the butter in a large plastic or glass bowl along with the garlic in a microwave oven until it sizzles, and the garlic is aromatic. Stir in the hot sauce and salt and heat for another 1 minute. Add the drums to the bowl of hot dip and toss to cover. Serve warm. Offer cool blue cheese or ranch dressing as a dip. Serves 3 to 4.