Tangy Chicken Legs Food

TANGY CHICKEN LEGS

Steps:

• In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until thickened, stirring occasionally. Brush over cooked chicken.

TANGY CHICKEN LEGS

Steps:

• In a saucepan combine the first nine ingredients.
• Bring to a boil; reduce heat and simmer uncovered about 45 minutes to an hour, stirring frequently.
• Put chicken in a 13x9 baking dish and cover with sauce. (The sauce tends to get greasy this way, so I prefer grilling or broiling.)
• Bake at 350° for an hour or until juices run clear.
• If grilling, brush chicken with sauce before putting on the grill and brush again every 15 minutes, turning to coat both sides well until chicken juices run clear.

SPICY ROASTED CHICKEN LEGS

Steps:

• Preheat the oven to 450 degrees F. Line baking sheets with foil.
• Melt the butter in a saucepan. Add the lemon juice, salt, black pepper, cayenne and garlic, and stir. Set aside.
• Rinse and pat the chicken legs dry. With metal tongs, dip them one by one into the butter mixture and place on the prepared baking sheets.
• Once all of the chicken legs are coated and on the baking sheet, take a pastry brush and give them one last coating of the butter mixture.
• Place them into the oven for 30 to 35 minutes, basting a couple of times during roasting. If they need a bit more color, turn on the broiler for a couple minutes and watch them closely.
• Remove them when they are nice and golden brown and fully cooked.

BUFFALO DRUMSTICKS

Steps:

• For the chicken: Preheat the oven to 375 degrees F. Rinse and pat dry the drumsticks. Mix the oil, chili powder, garlic powder, and some salt and pepper in a medium bowl or resealable plastic bag. Toss the drumsticks in the seasoned oil to coat well. Bake the drumsticks on a wire rack placed on a baking sheet (so air circulates around chicken) until very tender and the skin is crisp, 50 minutes.
• For the spicy sauce: Mix together the butter, hot sauce and BBQ sauce in a large bowl.
• Toss the drumsticks in the spicy sauce until well coated. Place the drumsticks back on the rack and continue baking an additional 10 to 15 minutes.
• Cook's Note: For an alternate milder sauce, whisk together 1 tablespoon maple syrup, 1 teaspoon hot sauce, juice and zest of 1 lime, 1 clove of garlic, minced and some salt and pepper.

SPICY CHICKEN DRUMSTICKS

Steps:

• Preheat oven to 400°; spray a 13x9 inch pan with cooking spray; remove skin and fat from chicken drumsticks.
• In a large heavy-duty zip-lock plastic bag, mix the flour, cornmeal, cumin, chili powder, and salt.
• In a bowl, mix the buttermilk and pepper sauce together.
• Dip chicken into buttermilk mixture, then place in bag; seal bag and shake until evenly coated.
• Place coated drumsticks in pan; spray chicken lightly with cooking spray.
• Bake uncovered for 40-45 minutes or until juice of chicken is no longer pink.

SPICY HOT CHICKEN LEGS

Steps:

• Place the drumsticks in a slow cooker, and sprinkle evenly with pieces of butter. Pour the hot sauce over the chicken, then season with garlic powder, onion powder, salt and pepper. Cover, and cook on High for 3 hours, or until tender. Serve chicken legs with blue cheese dressing on the side.