14 Buffalo Chicken Legs Food

BAKED CHICKEN DRUMSTICKS, BUFFALO-STYLE

Steps:

• Gather the ingredients. Pre Heat oven to 350 F.
• Line a large rimmed baking pan with foil and then place a cake cooling rack in the pan.
• Pat the chicken pieces with paper towels to dry thoroughly. Toss the chicken with the olive oil and garlic.
• Arrange the chicken legs on the rack and bake in the preheated oven for 30 minutes.
• Turn and bake for 20 minutes longer.
• Increase heat to 400 F and bake for about 15 to 20 minutes longer, until nicely browned.
• In a large bowl, combine the melted butter and hot sauce. Toss the hot cooked drumsticks with the sauce mixture.
• Arrange the chicken on a serving platter and drizzle with Ranch dressing or blue cheese dressing.
• Serve the drumsticks with more dressing on the side.

BUFFALO DRUMSTICKS

Steps:

• Preheat oven to 400 dgrees. Line a large, rimmed baking sheet with foil and place a wire rack on top. Pat drumsticks dry.
• In a large bowl, toss together drumsticks with vegetable oil, salt, and pepper. Place chicken on wire rack and bake until crispy and cooked through turning occasionally, 50-55 minutes. Remove from oven and preheat broiler.
• Meanwhile, mix together hot sauce, minced garlic and butter. Toss legs in sauce until coated, then transfer back onto baking sheet. Broil until crispy and golden, about 2 minutes more.
• Serve with ranch, carrots, and celery, (optional).

14 BUFFALO CHICKEN LEGS

Steps:

• 1. Prepare Marinate : In a small bowl, combine salt, egg, cayenne pepper, Tabasco Sauce, vinegar, corn starch, vegetable oil, oregano leaves, ginger, paprika, Worcestershire sauce and garlic powder.
• 2. Use a food processor to grind all the ingredients together .
• 3. Place chicken legs into a zip lock plastic bags. Mix with the marinade and refrigerate 2-3 hours.
• 4. Bake for about 40 to 50 minutes or until the chicken leg is golden brown.
• 5. In a hot frying pan, melt the butter and add minced garlic. Then add in Frank's Louisiana hot sauce.
• 6. Take a empty pot and add the cooked chicken legs and frank's Louisiana hot sauce. Cover the lid and shake till sauce covers the chicken. Enjoy!

BUFFALO CHICKEN

Steps:

• Put the chicken in a big bowl. In a pan, heat 1 litre of water with the salt, brown sugar and chilli flakes. When it's dissolved, add 2 litres of cold water and pour over the chicken. Put in the fridge and leave for at least 2 hrs, but ideally a day or two. When you're ready to cook, take the chicken out of the water and pat dry all over with kitchen paper.
• Heat oven to 180C/160C fan/gas 4. Put the smoked paprika, ground cumin, sea salt and dark brown sugar on a baking tray. Mix them together, then roll the dried chicken pieces in the spices, making sure everything is covered. Roast the chicken for 1 hr or until crispy and caramelised.
• Meanwhile, for the sauce, gently melt the butter in a small pan with the hot sauce and maple syrup. When the chicken pieces come out of the oven, drizzle this sauce all over them and give them a shake. Serve with a side of creamed corn.