Bringing the heat in my kitchen today with some Spicy Chicken Legs. If you like hot wings, your taste buds will definitely agree with these babies. They are hassle-free, fall-off-the-bone, crispy goodness. Just writing this is making my mouth water! OH MAN!
Because these are spicy, I like pairing them with a cool spinach salad (the cucumber especially tasted good with it). If you want to up the healthiness factor, use olive oil instead of butter and skip dipping them in dressing -- you don't really need it anyway.
Because these are spicy, I like pairing them with a cool spinach salad (the cucumber especially tasted good with it). If you want to up the healthiness factor, use olive oil instead of butter and skip dipping them in dressing -- you don't really need it anyway.
Yield: 5 Servings
Serving Size: 2 legs
Calories per serving: approx. 500 (without dressing)
Ingredients:- 10 Chicken Legs
- 1 (5 oz) bottle Hot Red Pepper Sauce (I used Frank's Red Hot Original Sauce)
- 3 Tbsp Butter, softened
- 1 tsp Garlic Salt
- 1/2 tsp Onion Powder
- 1/2 tsp Paprika
- 1/2 tsp Oregano
Cooking Directions:
- Place chicken legs in slow cooker. Sprinkle with garlic salt, onion powder, paprika and oregano. Rub spices into chicken, making sure entire chicken leg is seasoned. Take softened butter and spread on top of chicken legs. Cover with half the bottle of Hot Sauce, and cook on low for 3 hours.
- Turn up the heat on slow cooker to high, cooking for an additional hour.
- Preheat oven to 425 °F. Line a baking sheet with aluminum foil, and spray with non-stick cooking spray to avoid the chicken sticking to the foil. Place chicken legs on baking sheet (leave the drippings in your slow cooker) and cover with the rest of the hot sauce. Sprinkle with additional garlic salt if desired. Place in preheated oven for 15-20 minutes or until crispy.
- Enjoy with ranch or blue cheese dressing if desired!
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