Hot Chicken Legs Recipes

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BUFFALO DRUMSTICKS



Buffalo Drumsticks image

Provided by Melissa d'Arabian : Food Network

Categories     appetizer

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

8 drumsticks
2 tablespoons vegetable oil
1 teaspoon chili powder
1 teaspoon garlic powder
Salt and freshly ground black pepper
1/4 cup (1/2 stick) unsalted butter, melted
1/4 cup hot sauce
1 tablespoon BBQ sauce

Steps:

  • For the chicken: Preheat the oven to 375 degrees F. Rinse and pat dry the drumsticks. Mix the oil, chili powder, garlic powder, and some salt and pepper in a medium bowl or resealable plastic bag. Toss the drumsticks in the seasoned oil to coat well. Bake the drumsticks on a wire rack placed on a baking sheet (so air circulates around chicken) until very tender and the skin is crisp, 50 minutes.
  • For the spicy sauce: Mix together the butter, hot sauce and BBQ sauce in a large bowl.
  • Toss the drumsticks in the spicy sauce until well coated. Place the drumsticks back on the rack and continue baking an additional 10 to 15 minutes.
  • Cook's Note: For an alternate milder sauce, whisk together 1 tablespoon maple syrup, 1 teaspoon hot sauce, juice and zest of 1 lime, 1 clove of garlic, minced and some salt and pepper.

SPICY HOT CHICKEN LEGS



Spicy Hot Chicken Legs image

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

12 chicken drumsticks
1 (5 ounce) bottle hot red pepper sauce
¼ cup butter, cubed
½ teaspoon garlic powder
½ teaspoon onion powder
salt and pepper to taste
1 ½ cups blue cheese salad dressing

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

HOT CHICKEN LEGS



Hot Chicken Legs image

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

3 tablespoons minced garlic
salt and ground black pepper to taste
12 chicken legs, thawed
1 pinch garlic powder, or to taste
1 (12 ounce) bottle hot pepper sauce (such as Frank's® RedHot)
½ cup butter, melted

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

TANGY CHICKEN LEGS



Tangy Chicken Legs image

This sweet and tangy sauce shared by Joey McGuire of Lynn, Indiana is easily assembled with basic pantry ingredients. Brushed on chicken leg quarters, it's bargain-priced at just 39 cents a serving. Try it over beef or pork, too.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings (1-1/2 cups barbecue sauce).

Number Of Ingredients 7

1 cup brewed coffee
1 cup ketchup
1/2 cup sugar
1/2 cup Worcestershire sauce
1/4 cup cider vinegar
1/8 teaspoon pepper
8 grilled or broiled chicken leg quarters

Steps:

  • In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until thickened, stirring occasionally. Brush over cooked chicken.

Nutrition Facts : Calories 368 calories, Fat 16g fat (4g saturated fat), Cholesterol 105mg cholesterol, Sodium 614mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 0 fiber), Protein 31g protein.

CHICKEN HOT LEGS



Chicken Hot Legs image

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

2 lbs chicken legs
butter
Frank's red hot sauce
Tabasco sauce

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

HOT CHICKEN WITH VINEGAR



Hot Chicken With Vinegar image

Provided by Jacques Pepin

Categories     dinner, one pot, main course

Time 25m

Yield Six servings

Number Of Ingredients 11

1 tablespoon corn oil
6 large chicken legs (about 4 pounds)
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
5 cloves garlic, peeled, crushed and chopped fine (about 1 1/2 tablespoons)
1/3 cup red-wine vinegar
2 tablespoons tomato paste
1/2 cup water
Additional seasonings to taste
3 scallions, minced very fine (about 1/3 cup)

Steps:

  • Heat the corn oil in a Dutch oven or large saucepan. Meanwhile, sprinkle the chicken legs with the salt, cayenne and chili powder. When the oil is hot, place the chicken legs, skin side down, in the skillet and saute, partially covered (to add moistness to the chicken), for about 20 minutes, turning occasionally to brown well on both sides. Remove the chicken from the pan and set aside in a warm place.
  • To the drippings in the Dutch oven, add the chopped garlic and cook for about 10 seconds, then add the vinegar. Cook for about 2 minutes, until the vinegar is almost completely reduced, and add the tomato paste and water. Mix well and taste for seasonings, adding more salt, cayenne, or chili powder, if desired. Place a chicken leg on each dinner plate and spoon some sauce over it. Garnish with chopped scallions and serve.

Nutrition Facts : @context http, Calories 517, UnsaturatedFat 24 grams, Carbohydrate 5 grams, Fat 38 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 10 grams, Sodium 825 milligrams, Sugar 1 gram, TransFat 0 grams

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