HOT CHICKEN LEGS
A quick and easy way to make an excellent and inexpensive dinner.
Provided by andreakrieger
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 2h5m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a jelly roll pan with aluminum foil and place a wire baking rack on top.
- Fill a large pot with water. Add minced garlic, salt, and pepper; bring to a boil. Add chicken legs; cook until tender, about 10 minutes. Drain.
- Arrange chicken legs on the wire rack. Season with salt, pepper, and garlic powder.
- Bake in the preheated oven for 20 minutes. Flip and continue baking until juices run clear, about 20 minutes more.
- Transfer chicken legs to a slow cooker. Cover with hot pepper sauce and melted butter.
- Cook on Low until flavors combine, 1 to 2 hours.
Nutrition Facts : Calories 667.5 calories, Carbohydrate 2.5 g, Cholesterol 246.4 mg, Fat 45.7 g, Fiber 0.3 g, Protein 58.8 g, SaturatedFat 18.1 g, Sodium 1810.2 mg, Sugar 0.8 g
LOUISIANA HOT SAUCE GRILLED CHICKEN LEGS FOR TAILGATING
Steps:
- heat grill or start coals in a small pan on the grill add butter and entire bottle of hot sauce, stir till it becomes red medium thick liquid, let simmer or move off direct heat till chicken is ready. put on chicken legs and cook over heat till the skin begins to crisp. Apply sauce liberally to each leg, and turn often till achieving a smoky red skin and cooked throughout. don't spare the sauce and remember the mantra "sauce and flip" cooking times vary depending upon methiod but normally 15 to 20 minutes total
CHICKEN HOT LEGS
Make and share this Chicken Hot Legs recipe from Food.com.
Provided by Harley Cook
Categories Chicken
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Combine Hot Sauce and Tabasco.
- Melt Butter over low heat.
- Marinate over nite this is the key to having a good saturation of the legs.
- Heat grill to a medium heat.
- remove legs from marinate and place on grill turning often to prevent burning.
- In the last hr of cooking brush with remaining sauce.
- Enjoy with a ice cold beer and some Nascar or your favorite NFL team.
Nutrition Facts : Calories 283, Fat 18.3, SaturatedFat 5.2, Cholesterol 125.6, Sodium 119.5, Protein 27.5
SPICY HOT CHICKEN LEGS
This is just like spicy chicken wings, only less work. Cooks up nicely in the slow cooker! A quick meal that is super easy and oh so yummy! For crispier chicken, bake in a 400 degrees F oven for the final 30 minutes.
Provided by chowsito
Categories Appetizers and Snacks Spicy
Time 3h5m
Yield 6
Number Of Ingredients 7
Steps:
- Place the drumsticks in a slow cooker, and sprinkle evenly with pieces of butter. Pour the hot sauce over the chicken, then season with garlic powder, onion powder, salt and pepper. Cover, and cook on High for 3 hours, or until tender. Serve chicken legs with blue cheese dressing on the side.
Nutrition Facts : Calories 684.5 calories, Carbohydrate 5 g, Cholesterol 158.8 mg, Fat 55.6 g, Fiber 0.2 g, Protein 41.4 g, SaturatedFat 15.2 g, Sodium 1024.8 mg, Sugar 1.9 g
NASHVILLE HOT CHICKEN LEGS
Recipe by Matt and Ted Lee, authors of The Lee Bros. Simple Fresh Southern "A 3 1/2-pound chicken is the perfect size. Any larger and it won't cook through by
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- 1. In a resealable plastic bag, soak the chicken legs in the buttermilk for 30 minutes (or up to 12 hours). In a medium bowl, combine the flour, salt and pepper. 2. Remove the chicken pieces and coat them evenly with the flour mixture; transfer to a parchment-lined baking sheet and let stand for 15 minutes. Coat the chicken again in the flour mixture. 3. Meanwhile, in an extra-large, heavy skillet, heat 3 cups oil to 350°. Carefully add the chicken to the pan and partially cover. Lower the heat to medium-low and fry the chicken, turning occasionally, until the crust is gold-brown and the meat is cooked through, 25 to 30 minutes. (Lower the temperature if the chicken is browning too quickly.) Transfer to paper towels to drain. 4. Meanwhile, stir together remaining oil or melted lard, cayenne, garlic powder and kosher salt. Brush the mixture onto the chicken as it emerges from the skillet. Serve hot with white bread and dill pickle slices. Try our Classic Fried Chicken
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