Any and all recipes or advice would be greatly appreciated!
by Helpful_Shovel
14 Comments
ArtVandelay32
I️ like to put a Cajun/blackened seasoning on em, then cooking em at around 225 until done. Typically only an hour or two.
Sometimes I’ll toss em in buffal sauce after wards
K3B1N
If I HAD to do legs, lollipops is the only way I’d do them.
Cut the end so they’re flat and will stand up. Cut around the knuckle so you can peel the skin and push up as far as you can to expose the bone. Season with your rub of choice.
I stick them on a cold grill and heat it to 400. Cook until done.
You can sauce them at the end and let it caramelize, if you want.
I’ve also done them hot wing style and dipped in blue cheese.
Any_Narwhal6344
Salt brine the day before. Apply your base seasoning. I like salt pepper paprika garlic powder. Smoke at 275 for 45 mins, apply your sauce of choice, and continue smoking until they temp. Skin will be crispy. Dark meat tolerates more heat than white meat. Don’t be afraid of upping the temp to 300-325 for the last half of the cook. This is how I do mine.
Routine-Clue695
Oil them up with olive oil I see on the counter there and then rub garlic and ginger and rosemary roast in the oven or on the grill and even the air fryer depending on how your weather is.
MostDefiantly
I prefer my chicken to be cooked at higher temp (like 300+) as I find the skin gets too chewy low and slow, and without skin the outside texture is a bit rubbery.
I really like a more crispy texture on my chicken, but it’s all personal preference.
cheese2good
I’d do your favorite rub then smoke at 225 until almost done then crank up the heat and baste with BBQ or some other sauce. (I like the pineapple habenaro jelly from Costco then a thin coat of bbq)
ResoundingGong
Olive oil, your rub of choice, throw them on at 275-300 if you want to keep it simple. Throw some bbq sauce on toward the end if you want.
GavinAdamson
Slow cooker then cook in oven at 450 for 14 min
GrillPapixxl
Do not lollipop instead butterfly the drums life changing
primitivo_
Equal parts seasoning and corn starch.
Mix it all up in a bowl and coat your wings.
Put them on a drying rack and into the fridge for a few hours.
Cook them at ~375 for 20 min or so each side until they’re ~175 degrees.
Anything less than 375 degrees won’t get you crispy skin it’ll be more rubbery. Can go up to 400 or more just watch it more
Longjumping_Worker80
I’d buy one turkey leg, smoke it and make everyone share!
HortoBurns
I’d try the butterfly method with a simple rub and once finished try them with an Alabama white sauce! 🔥
hg_blindwizard
I would wet brine these over night. Dry them off season with your fav and smoke at 250 to 160-165. Then crisp the skin in a hot oven or over an open fire.
randomname10131013
Dry brine the night before, smoke them at 250 for about 30 to 40 minutes, crank it up to 400 and cook to temperature. Probably another 20 minutes or so.
14 Comments
I️ like to put a Cajun/blackened seasoning on em, then cooking em at around 225 until done. Typically only an hour or two.
Sometimes I’ll toss em in buffal sauce after wards
If I HAD to do legs, lollipops is the only way I’d do them.
Cut the end so they’re flat and will stand up. Cut around the knuckle so you can peel the skin and push up as far as you can to expose the bone. Season with your rub of choice.
I stick them on a cold grill and heat it to 400. Cook until done.
You can sauce them at the end and let it caramelize, if you want.
I’ve also done them hot wing style and dipped in blue cheese.
Salt brine the day before. Apply your base seasoning. I like salt pepper paprika garlic powder. Smoke at 275 for 45 mins, apply your sauce of choice, and continue smoking until they temp. Skin will be crispy. Dark meat tolerates more heat than white meat. Don’t be afraid of upping the temp to 300-325 for the last half of the cook. This is how I do mine.
Oil them up with olive oil I see on the counter there and then rub garlic and ginger and rosemary roast in the oven or on the grill and even the air fryer depending on how your weather is.
I prefer my chicken to be cooked at higher temp (like 300+) as I find the skin gets too chewy low and slow, and without skin the outside texture is a bit rubbery.
I really like a more crispy texture on my chicken, but it’s all personal preference.
I’d do your favorite rub then smoke at 225 until almost done then crank up the heat and baste with BBQ or some other sauce. (I like the pineapple habenaro jelly from Costco then a thin coat of bbq)
Olive oil, your rub of choice, throw them on at 275-300 if you want to keep it simple. Throw some bbq sauce on toward the end if you want.
Slow cooker then cook in oven at 450 for 14 min
Do not lollipop instead butterfly the drums life changing
Equal parts seasoning and corn starch.
Mix it all up in a bowl and coat your wings.
Put them on a drying rack and into the fridge for a few hours.
Cook them at ~375 for 20 min or so each side until they’re ~175 degrees.
Anything less than 375 degrees won’t get you crispy skin it’ll be more rubbery. Can go up to 400 or more just watch it more
I’d buy one turkey leg, smoke it and make everyone share!
I’d try the butterfly method with a simple rub and once finished try them with an Alabama white sauce! 🔥
I would wet brine these over night. Dry them off season with your fav and smoke at 250 to 160-165. Then crisp the skin in a hot oven or over an open fire.
Dry brine the night before, smoke them at 250 for about 30 to 40 minutes, crank it up to 400 and cook to temperature. Probably another 20 minutes or so.