1. Preheat the oven to 425 degrees. Line a casserole dish with heavy duty foil, making sure to not break any hole in the foil.

2. Combine the garlic powder, salt, and pepper. I like to cut two slits in each drumstick to really make sure the seasoning and sauces get inside. Coat the chicken with the dry rub.

3. Melt the 2 and 1/2 tablespoons of butter and mix in the honey, pour over the drumsticks, then give a few extra drizzles of the honey over the chicken. Bake for 35 minutes. Use a digital thermometer to confirm internal temperature of 165 degrees is reached. Remove from the oven and let rest for 5 minutes.

5. While the chicken is cooking and there is 15 minutes left on the bake time, make the hot sauce. In a small pot add the butter, hot sauce, and Worcestershire sauce. Heat just until melted then pour into a large mixing bowl. Set aside until the chicken is done. As the sauce cools it will thicken a bit and be the perfect Buffalo sauce consistency.

6. To make the gorgonzola cream sauce add all ingredients to a bowl and use a fork to mash and mix the cheese crumbles into a smoother creamy sauce. If you want a sauce that’s more pourable just add a bit more milk. Set aside until the chicken is ready.

7. After the drumsticks have rested for 5 minutes place them in a large bowl and cover with the Buffalo sauce to make sure every piece is generously coated. Serve with the gorgonzola sauce or your dipping sauce of choice.

Enjoy!