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1
Preheat the oven to 300.
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2
On a large rimmed baking sheet, toss the tomatoes, garlic, thyme, oregano, bay leaves, 1 teaspoon salt, 1/2 teaspoon pepper and the 2 tablespoons of oil.
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3
Bake for 2 hours and 30 minutes, until the tomatoes are soft and slightly dried.
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4
Discard the bay leaves.
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5
Scrape the tomatoes and any juices into a food processor.
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6
Add the red peppers, chipotles, adobo sauce and Sriracha and puree until nearly smooth.
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7
Scrape into a large pot.
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8
Set up a grill for direct and indirect cooking, then light the grill and oil the grate.
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9
Brush the chicken with oil and season with salt and pepper.
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10
Grill over moderately high heat, turning occasionally, until lightly charred, 8 to 10 minutes; move to indirect heat.
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11
Cover and cook at 425 until an instant-read thermometer inserted in the thickest parts registers 165, about 15 minutes.
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12
Transfer to a baking sheet.
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13
Add the butter to the hot sauce and bring to a boil over moderately high heat, stirring.
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14
Remove from the heat.
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15
Add half of the drumsticks to the hot sauce and turn to coat.
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16
Transfer to a platter.
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17
Repeat with the remaining drumsticks.
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18
Serve with blue cheese dressing, passing the remaining hot sauce at the table.
