I made this delicious dinner the other night, and was really pleased with how it turned out. The bonus was that it was REALLY simple to make!
The buffalo chicken is a favorite that we make fairly often, but I added an extra step to make it a little crispier. The red potato salad is adapted from a website called shewearsmanyhats.com.
Brown the drumsticks in a pan with a little bit of olive oil. Place in a crock pot and cover with your favorite buffalo wing sauce. (Look for one with as few ingredients as possible.) Let cook on low for 4-5 hours. Remove durmsticks from crockpot and place on cookie sheet covered with aluminum foil. Add a little more wing sauce to the tops and brown in the broiler for 5 minutes.
Red Potato Salad with Dill:
Boil about 3 lbs. of baby red potatoes with 1 tbsp. of sea salt for about 20 minutes or until tender. Rinse potatoes in cold water and set aside. Whisk together 1/2 C vegan mayo, 2 Tbsp spicy brown mustard, 2 Tbsp red wine vinegar, 1 Tbsp dried dill, 1 Tbsp dried parsely, 1/2 tsp garlic powder, and salt and pepper to taste. Toss potatoes in sauce mixture and stir in chopped green onions if desired.
You could definitely have the potato salad made and refrigerated ahead of time, and let the chicken cook while you're at work or out running errands. This is great served with a big helping of vegetables, like the broccoli shown above, or a tossed salad would go great too!