- 3 tablespoons minced garlic
- salt and ground black pepper to taste
- 12 chicken legs, thawed
- 1 pinch garlic powder, or to taste
- 1 (12 ounce) bottle hot pepper sauce (such as Frank's® RedHot)
- 1/2 cup butter, melted
- Preheat oven to 425 degrees F (220 degrees C). Line a jelly roll pan with aluminum foil and place a wire baking rack on top.
- Fill a large pot with water. Add minced garlic, salt, and pepper; bring to a boil. Add chicken legs; cook until tender, about 10 minutes. Drain.
- Arrange chicken legs on the wire rack. Season with salt, pepper, and garlic powder.
- Bake in the preheated oven for 20 minutes. Flip and continue baking until juices run clear, about 20 minutes more.
- Transfer chicken legs to a slow cooker. Cover with hot pepper sauce and melted butter.
- Cook on Low until flavors combine, 1 to 2 hours.
05/15/2018
recipepes.com
Hot Chicken Legs, recipe
PT15M
PT1H
5
455 calories