Buffalo Chicken Legs
My husband and I really love Buffalo Wings, but the drawbacks are that they are fatty, fried, and I only like the legs not the wings. I have been wanting to try to create that same taste but with full sized chicken legs. The key, in my opinion, is Frank's Red Hot Sauce!
Chicken Legs (as many as you want), I put several horizontal slices in each leg, so it can absorb the marinade
Marinade (make enough to cover the legs)
2-3 TBL Soy Sauce
1/4 cup rice wine vinegar
Dash, or to taste Cayenne Pepper
Frank's Red Hot Sauce (Buffalo version)
Marinate the legs in the above mixture, anywhere from 4 hours to overnight, drain the marinade
To make the Buffalo Sauce, in a saucepan mix Franks Red Hot, several dashes of Tabasco and Butter, (you are supposed to use an equal butter to Franks mixture, but that was a bit rich for me, I just added about 2 cups of Franks to 1/2 cube butter)
Place the legs on a non stock sheet pan and cook at 425 for 30 minutes
Remove and brush with the Buffalo Sauce, reduce heat to 350 and cook for another 10 minutes, brushing occasionally with the sauce.
Remove the legs to a bowl with remaining sauce and mix well.
I served with Blue Cheese dressing and celery