Add water to a Dutch oven to a depth of 1 inch; bring to a simmer.
Place chicken in a vegetable steamer.
Place steamer in pan over water; cover. Reduce heat to medium-low. Steam, covered, 10 minutes.
Remove chicken from steamer; cool. Pat dry.
Heat a large skillet over medium-high heat.
Add oil; swirl to coat.
Add chicken to pan; saut 5 minutes, turning to brown on all sides.
Add garlic and chives to pan; saut 30 seconds, stirring constantly.
Remove pan from heat; transfer chicken mixture to a large bowl using a slotted spoon.
Combine pepper sauce and ground red pepper.
Drizzle pepper mixture over chicken; toss to coat.
Sprinkle with cheese.
Variation 1: Sticky Chile Drumettes Prepare Garlic-Buffalo Drumettes through step 2, omitting garlic and chives and adding 1/3 cup chopped green onions and 1 tablespoon minced peeled fresh ginger instead.
Combine 3 tablespoons Thai sweet chili sauce (such as Mae Ploy), 1 1/2 tablespoons Sriracha (hot chile sauce, such as Huy Fong), 2 teaspoons rice vinegar, and 2 teaspoons fish sauce, stirring well.
Drizzle chili mixture over chicken; toss. SERVES 4 (serving size: 5 drumettes) CALORIES 272; FAT 2g (sat 4g); SODIUM 520mg
Variation 2: Mango-Serrano Drumettes Prepare Garlic-Buffalo Drumettes through step 2, omitting garlic and chives and adding 1/3 cup chopped fresh cilantro and 2 thinly sliced serrano chiles instead. Bring 1 (6-ounce) can mango nectar to a boil in a small saucepan over medium heat. Simmer 15 minutes or until reduced to 1/4 cup, stirring occasionally. Stir in 2 tablespoons fresh lime juice and 1/2 teaspoon kosher salt.
