Alright. This dish serves a number of purposes.
1. My husband loves hot wings, and I wanted to see if I could make a satisfactory replacement by baking them, instead of frying.
2. Chicken wings are expensive. I don’t know why it’s that way, but it is. Chicken wings go for around $3.00/lb at my local Market. Chicken legs on the other hand are pretty regularly $.89/lb. I realize that the sauce to meat ratio is quite a bit different when you substitute in a leg for a wing, but come on! Why on earth would I pay those prices for a wing!? I HAD to know if I could switch it around!
3. I have this friend…she’s totally going to hate me for this…but she is the pickiest eater I know!! And I am a self-admitted picky eater myself! Anyways, there are soo many dishes that I just KNOW she would love – except there’s a tiny bit of hot sauce, or some Frank’s, or cayenne in there and she really doesn’t like any spice. So I wanted to try and make a milder version of a hot wing (hot leg?) but I still wanted to keep the flavor in there.
And…Verdict is….I think I’ve got it! I think I managed to get all three of my goals achieved in one dish!
1 package of Chicken Legs (or wings if you want to go that route too)
3/4 cup Flour
1/2 tsp Garlic Powder
1/2 tsp Cayenne
1/2 tsp Salt1 stick melted butter (1/2 cup)
1/2 cup Frank’s Hot Sauce (or comparable hot sauce – I definitely recommend Frank’s though)
Here’s the most important step of all – – – You need to wash, dry, shake, and let your chicken set in the fridge for an hour before cooking. Make sure you account for the fridge time when you’re making this dish!
Do you remember Shake and Bake? That’s what we’re going to do here today.
1. Wash your chicken and pat dry with some paper towels.
2. In a large bag, add the flour, garlic, cayenne, and salt and give it a good shake to stir it all together. One at a time, toss your chicken legs into the bag, seal the top, and then shake it up until it’s evenly coated in the flour mixture.
3. Place the floured chicken on a baking sheet lined with foil and sprayed with Pam spray. When all the chicken is on the tray, cover with plastic wrap and put it into the fridge for an hour just as it is. (You can go longer than an hour if you need to.)
4. As your hour is drawing to a close, preheat your oven up to 400.
5. Melt your butter in a bowl and add your hot sauce to it. One at a time, dip the chicken legs into the hot sauce mix and return it to the foil lined tray. When all have been dipped, slide the tray into the oven and start the timer!
6. Bake for about an hour until cooked through – basting with the remaining hot sauce mix half way through.