I got a bunch of these drumsticks on sale and this is the last of it. Any ideas before e throwing them on the grill. I noticed the last few batches were too juicy. I'd bite into them and they would flow like a faucet
by younglad420
35 Comments
TattedAssBritt
Now but up some bell peppers, onions , seasoning, pour some chicken stock in there if you have cream of chicken place it in there as well put a aluminum foil over it or 375 for 2 hours yum yum yum serve with any rice of choice
AntMavenGradle
Heat to 200 not 165 imo
boobookitty2
I mean we’ve seen the price of buttermilk so go with a quick brine then I’d toss in an adobo season but whatever you want then grill them bad boys.
Nettwerk911
I coat mine in italian dressing and then whatever bbq rub I have thats good.
workdoginaction
Rub with old west bbq sauce and put um on grill ,, it’s the best chicken you’ll ever have
thesirmaximus
Use a leg rack….cooks very evenly
datbech
Tandoori Chicken is nice
Ok-Distribution4077
Season and grill. Finish with white sauce or Alabama white sauce. Easy to make.
iltejano
Wrap em in bacon and make Chicken Popsicles.
patsfan1061
Light olive oil, salt, freshly cracked pepper and a lil Old Bay. Indirectly Grill/Semi-Smoke over charcoal with hickory chunks.
Interesting-Visual86
Seasoning.
DirtyWhiteTrousers
Salt all sides and let them cure in the fridge for a couple hours. Smoke them at 275 and rotate them every 30ish minutes. After an hour or so, brush or spray on some beef tallow. Keep cooking until that skin is nice and crispy.
geekdadchris
Marinate in soy sauce, ginger, gochujang, sesame oil, paprika, brown sugar, and mirin for about an hour. Use that same marinade to baste the chicken about five minutes before it’s done. Top with toasted sesame seeds and chopped scallions.
Adamcanfield
I like Cajun seasoning/blackening seasoning, mustard, and a touch of brown sugar
Fimbulvetr2012
Go snake method on the grill, assuming youre using charcoal briquettes.
Make a bbq sauce as follows:
-Juice of one lemon -4 tsp flour -1 tsp red pepper -1 tsp black pepper -2 tsp prepared mustard (i use dijon) -1 tsp garlic salt -1/2 tsp sugar -1 tsp salt
Put all of those into a measuring cup, then add vinegar til it reaches the 1 cup line. Mix well.
Melt two sticks of margarine in a sauce pan, then add the mixture to the melted margarine. Cook on medium high until thickened. Bout 5 minutes.
Flip and baste the chicken legs with that sauce every 30 minutes til done. When i do it, it takes 2.5 to 3 hours to reach 175 internal temp. My temps on the grill park at around 275 to 300.
And that recipe is my familys bbq sauce recipe, goes back 3 generations. This sauce on chicken legs has been a staple my entire life.
mooduckmike87
Jumbo “wings” is my favorite way to prepare these. Rub and then smoke them for about 2 hours. Deep fry until crispy. Toss them in your favorite wing sauce.
Embarrassed-Way5926
Mix cumin powder, coriander powder, paprika, salt, ginger-garlic paste, yogurt. Maybe a pinch of dried mint or a squeeze of lemon. Poke chicken with a fork or score a few lines with a knife. Marinate for a couple of hours in fridge. Grill at medium heat for 30 mins or so, flip mid way.
Express_Argument6346
Salt and pepper mmmm
Medium-Rush-8260
Lollipop them dust them in spices and grill baby!!!!
humphreybr0gart
Brine in pickle juice, any old cheap dill pickle is fine, you can add a little sugar to help with the char if you want. Let that go for a couple hours in the fridge, take em, dry em and coat with a little cooking oil and a dry rub of your choice (something lower on the salt end is best). cook covered on the low side of a two zone cook for 30-40 minutes then switch to the hot side to crisp up the skin to your desired doneness. Chicken legs are incredibly forgiving.
Hopeful-Radish-3761
Lawrys Caribbean jerk won’t disappoint
Pancake_Dan
Marinate in Dale’s for 1-2 hours and then grill ’em.
CharlesVaneHelsing
Flour, salt, pepper and your favorite green spice in one bowl
Eggs in another, dip in the flour then the egg then back in the flour…fry in oil for maybe 15-18 minutes idk how hot you plan on getting the oil or how thick the meat on those legs is
MURRMALADE22
Garlic powder and lemon seasoning. Smoke at 225 for about an hour. Make a sauce to glaze with. I do buffalo sauce, lemon pepper, butter but try different things. Crank up the heat to like 350-400 and put the mix on them and sear them a bit and get a little glaze on each one. Then remove and use the rest of the mix to cover them.
Weary_Skirt_6595
Season them for starters.
TFG4
I make em like hot wings, marinate them and grill them, sauce em up and enjoy
Chupa_y_pelamela
Bbq, southern fried style. Sautéed with onions
Monkey-Gland-Sauce
Buffalo legs are awesome.
b1bjetmech
Pickle juice brine.
shiftypixlz
My go-to is soy sauce (70%/30% light/dark), a handful of brown sugar, a bunch of chopped garlic and then maybe some sesame oil or chilli oil if I feel like it.
35 Comments
Now but up some bell peppers, onions , seasoning, pour some chicken stock in there if you have cream of chicken place it in there as well put a aluminum foil over it or 375 for 2 hours yum yum yum serve with any rice of choice
Heat to 200 not 165 imo
I mean we’ve seen the price of buttermilk so go with a quick brine then I’d toss in an adobo season but whatever you want then grill them bad boys.
I coat mine in italian dressing and then whatever bbq rub I have thats good.
Rub with old west bbq sauce and put um on grill ,, it’s the best chicken you’ll ever have
Use a leg rack….cooks very evenly
Tandoori Chicken is nice
Season and grill. Finish with white sauce or Alabama white sauce. Easy to make.
Wrap em in bacon and make Chicken Popsicles.
Light olive oil, salt, freshly cracked pepper and a lil Old Bay. Indirectly Grill/Semi-Smoke over charcoal with hickory chunks.
Seasoning.
Salt all sides and let them cure in the fridge for a couple hours. Smoke them at 275 and rotate them every 30ish minutes. After an hour or so, brush or spray on some beef tallow. Keep cooking until that skin is nice and crispy.
Marinate in soy sauce, ginger, gochujang, sesame oil, paprika, brown sugar, and mirin for about an hour. Use that same marinade to baste the chicken about five minutes before it’s done. Top with toasted sesame seeds and chopped scallions.
I like Cajun seasoning/blackening seasoning, mustard, and a touch of brown sugar
Go snake method on the grill, assuming youre using charcoal briquettes.
Make a bbq sauce as follows:
-Juice of one lemon
-4 tsp flour
-1 tsp red pepper
-1 tsp black pepper
-2 tsp prepared mustard (i use dijon)
-1 tsp garlic salt
-1/2 tsp sugar
-1 tsp salt
Put all of those into a measuring cup, then add vinegar til it reaches the 1 cup line. Mix well.
Melt two sticks of margarine in a sauce pan, then add the mixture to the melted margarine. Cook on medium high until thickened. Bout 5 minutes.
Flip and baste the chicken legs with that sauce every 30 minutes til done. When i do it, it takes 2.5 to 3 hours to reach 175 internal temp. My temps on the grill park at around 275 to 300.
And that recipe is my familys bbq sauce recipe, goes back 3 generations. This sauce on chicken legs has been a staple my entire life.
Jumbo “wings” is my favorite way to prepare these. Rub and then smoke them for about 2 hours. Deep fry until crispy. Toss them in your favorite wing sauce.
Mix cumin powder, coriander powder, paprika, salt, ginger-garlic paste, yogurt. Maybe a pinch of dried mint or a squeeze of lemon. Poke chicken with a fork or score a few lines with a knife. Marinate for a couple of hours in fridge. Grill at medium heat for 30 mins or so, flip mid way.
Salt and pepper mmmm
Lollipop them
dust them in spices
and grill baby!!!!
Brine in pickle juice, any old cheap dill pickle is fine, you can add a little sugar to help with the char if you want. Let that go for a couple hours in the fridge, take em, dry em and coat with a little cooking oil and a dry rub of your choice (something lower on the salt end is best). cook covered on the low side of a two zone cook for 30-40 minutes then switch to the hot side to crisp up the skin to your desired doneness. Chicken legs are incredibly forgiving.
Lawrys Caribbean jerk won’t disappoint
Marinate in Dale’s for 1-2 hours and then grill ’em.
Flour, salt, pepper and your favorite green spice in one bowl
Eggs in another, dip in the flour then the egg then back in the flour…fry in oil for maybe 15-18 minutes idk how hot you plan on getting the oil or how thick the meat on those legs is
Garlic powder and lemon seasoning. Smoke at 225 for about an hour. Make a sauce to glaze with. I do buffalo sauce, lemon pepper, butter but try different things. Crank up the heat to like 350-400 and put the mix on them and sear them a bit and get a little glaze on each one. Then remove and use the rest of the mix to cover them.
Season them for starters.
I make em like hot wings, marinate them and grill them, sauce em up and enjoy
Bbq, southern fried style. Sautéed with onions
Buffalo legs are awesome.
Pickle juice brine.
My go-to is soy sauce (70%/30% light/dark), a handful of brown sugar, a bunch of chopped garlic and then maybe some sesame oil or chilli oil if I feel like it.
I recommend a canoe
https://i.imgur.com/tW7Zns9.jpeg
I like the Beer recipe!
Fry it with cornflakes
Perri perri. Grab some dried ancho chillies, rehydrate add garlic, thyme, lemon zest and juice, salt, pepper and blend. Tasty stuff.
Growing up, my mom made this garlicky soy sauce marinade and cooked them in the oven. She served it with rice and salad. It was heavenly.