What to do with chicken legs ?

[02ebz06]

Got a package of chicken legs today and plan was to cook them tomorrow covered in wing sauce.
Well, when we got home I couldn't find the Wing Sauce I thought I had.
I do have some Frank's Red Hot.
Thinking that will be close.

Any thoughts ?

TIA

 

[BrianGSDTexoma]

Might be a good time for some Alabama White Sauce.

 

[smokerjim]

I'd melt some butter and add the Frank's to that for your hot sauce.

 

[02ebz06]

BrianGSDTexoma - I had to Google the Alabama white sauce.
Looks like a nice sauce to try, but I was looking for something that I can make at home so I don't have to go back out.
Sorry if I didn't make that clear.

smokerjim - That looks like a quick simple way to go.

Thanks to both of you.

 

[Texas Cookin']

I think Jim is right on if you want to use the franks. I made some with bachans japanese BBQ sauce once that turned out amazing. You may not have that readily available though.

Fred

 

[02ebz06]

Doh! Didn't even think of BBQ sauce. Haha
I have some Sweet Baby Rays.
Thanks for the idea Fred.
Have 5lbs of wings so I can do 50/50.

 

[912smoker]

Any honey ...or hot honey?
Mix with Frank's and SBR !

Keith

 

[02ebz06]

No honey here. We use Agave Nectar instead.
I had thought about adding some Maple syrup, but wasn't sure how that would work, so decided against it.

 

[Chris_in_SoCal]

EVOO, Salt, pepper, garlic powder and basil. BBQ sauce at the end.

 

[gmc2003]

I'm not a big leg fan, but when we do wings I like to coat them in teriyaki sauce. I wounder if that would work with the full size version.

Chris

 

[02ebz06]

Thanks all for the replies.
I ended up doing half in BBQ sauce and half in the butter/Frank's mix.
Put them in fridge last night.

Chris_in_SoCal - won't find any garlic in this house.
I may be the only person on the planet, but I hate it. Haha
I have walked into Italian restaurants and walked right back out if the first smell is the overpowering smell of garlic.
Without the garlic (for me at least), the S&P and Basil with the BBQ sauce would be good option.

gmc2003 - I like the Teriyaki idea. I do have some of that.
I use it when when making jerky.
Will have to remember that for another time.

 

[schlotz]

We do a version with thighs & legs on the grill. First, season with kosher salt, light grind of pepper and Beau Monde. Put in the micro for 13 minutes, really helps remove the excess fat. Next onto the grill for approximately 10 minutes, sometimes a bit less. Season reverse side with same then after each turn baste with combined melted butter and lime juice. Classic flavor.

 

[HalfSmoked]

Wings To Go sauce is Frank's and butter.
Want to try some legs another way that takes a little work try Jeff's Drunken Legs.

Warren

 

[02ebz06]

Well here they are...
Original plan was to do them in the new Primate grill.
But the cooking area has a low ceiling and my leg racks wouldn't fit, and I really didn't want to be flipping/turning them on the grates.
So on to plan B, did them in the CampChef Pellet Smoker.

Half with Sweet Baby Rays BBQ sauce and half with the Butter/Frank's.
The darker ones are obviously from the BBQ sauce due to sugar in it.

First pic was taken last night right before they went into fridge.

In the smoker.

Final product.
Were cooked at 200F for 40 minutes, then 260F for the remaining time. 2 hours total.
Most of the sauces dripped off. Just a slight flavor from the sauces.
Bottles of the sauces take care of that. Haha

 

[Texas Cookin']

good looking chicken. Cool racks also.

Fred

 

[smokerjim]

Looks good

 

[1MoreFord]

Half Frank's and half butter with a bit of white vinegar for that take your breath away component.
AKA the original Buffalo Wing Sauce.

 

[LoydB]

I brine them and throw them in a rotisserie basket.

 

[oscar]

Caribbean jerk sauce, homemade and on the pasty side, has been my go to for smaller chicken cuts for the last year or two. Gallon zip lock overnight, smoked on a stick burner....awesome. Really, you don't like garlic?

 

[02ebz06]

Caribbean jerk sauce, homemade and on the pasty side, has been my go to for smaller chicken cuts for the last year or two. Gallon zip lock overnight, smoked on a stick burner....awesome. Really, you don't like garlic?

Jerk sauce is something I have not tried.
Nope, can't stand the smell or the taste.
If it's in small enough quantity that I can't smell or taste it, I'm OK with it being in something.

=============================================================

Thanks everyone for the suggestions.
Will have to make a list of things to try with chicken.

Don't do a lot of chicken, mostly pork, then beef.
Most common chicken item we make is stuffed boneless thighs.
Don't do whole chickens. Can't beat a $5 cooked chicken from Costco.