Buffalo chicken wings are a perennial favorite but they're high in fat. This recipe uses the same flavors but with more substantial chicken legs, which are baked, not fried.
While you could certainly add pieces of celery and a dish of traditional blue cheese dressing, a side of barbeque sauce can also be used for dipping.
Makes 4 servings as an entrée or more as a snack.
10 to 12 chicken drumsticks (about 2 pounds)
3/4 cup all purpose flour
3 teaspoons cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 cup barbecue sauce*
Olive oil or cooking spray to prepare the pan
*If you don't have a favorite barbeque sauce you could substitute a mixture of 1/2 cup melted unsalted butter with 1/2 cup hot pepper sauce, e.g., Crystal or Frank's Red Hot.
- An hour before you're ready to cook the chicken line a rimmed sheet pan with aluminum foil. Use a paper towel to lightly coat the foil with a little olive oil or else lightly spray with cooking spray.
- In a large, one-gallon plastic bag combine the flour, cayenne pepper, garlic powder and salt and shake to mix.
- Wipe each chicken leg dry with a paper towel and add them all to the plastic bag with the flour and spices. Seal and shake until every chicken leg is coated with the flour mixture. Arrange on the prepared baking sheet and place in the refrigerator, uncovered, and chill for about 1 hour.
- Pre-heat the oven to 375° F.
- Pour the barbeque sauce (or mixture of melted butter and hot sauce) in a shallow bowl or baking dish. Dip the chicken legs into the sauce and coat completely. Return each leg to the baking sheet and arrange in a single layer.
- Bake in the pre-heated oven for about 50 minutes, turning each leg over half-way through the cooking. The legs are done when browned and completely cooked.
- Turn on the broiler and crisp the surface of the chicken by broiling for about 1 minute.
- Serve with a side bowl of barbeque sauce or a bottle of hot sauce.
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