Spicy Hot Chicken Legs Recipe - Allrecipes.com
Spicy Hot Chicken Legs Recipe
  • READY IN 3+ hrs

Spicy Hot Chicken Legs

Recipe by  

"This is just like spicy chicken wings, only less work. Cooks up nicely in the slow cooker! A quick meal that is super easy and oh so yummy! For crispier chicken, bake in a 400 degrees F oven for the final 30 minutes."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    5 mins
  • COOK

    3 hrs
  • READY IN

    3 hrs 5 mins

Directions

  1. 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.
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Footnotes

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Reviews More Reviews

Most Helpful Positive Review
Oct 07, 2006

I was hesitant about making this in the crockpot since my family doesn't like meat done this way. I liked the idea of baking it the last 30 mins. so I gave it a try. We were all pleasantly surprised. I had 16 chicken legs and two crockpots so I put half in each. I did one recipe exactly as listed. Very very very yummy!!! The other I used one of the variations from the reviews and instead of the hot sauce, I used some chicken broth. I also added sliced onions and two cans of mushrooms because my kids don't like spicy foods. This also turned out wonderful! I served both varieties with cooked rice. I poured the juices over the rice. We loved it. This is my favorite recipe from this site. I'll use it again and again. Thanks!!

 
Most Helpful Critical Review
Jul 29, 2008

Follow directions exactly, but was bland. Wasn't very flavorful. Basically chicken in a hot soup. Not sure if I will try again!

 
Jan 26, 2009

These were so good! I used Texas Pete hot sauce, cooked in crock for 2 1/2 hrs., placed on a cookie sheet, splashed on more Texas Pete, and baked in the over for the last 1/2 hr. of cooking time. They were perfect. I normally remove skin from chicken, but I left it on this time. My husband, who hates chicken skin, didn't even notice because the outside was so nice and crisp. Everyone in my family wanted more, and they all asked me to make them again soon. Not only were these very good, but they are super easy!

 
Dec 27, 2006

This is good recipe! I'm not a big fan of dark meat but a friend bought a huge package of chicken legs and I needed a good recipe so I made these for Christmas dinner to accompany the main dish. I must admit I changed it a little only because I wanted crispier texture but juicy so I rubbed the legs in olive oil, seasoned, and let them marinate in refridgerator overnite. I used a package of 13 legs so I had to adjust seasoning to the amount of chicken. I baked them on 350 for almost an hour without foil. Placing butter pieces on each leg during this hour. I took them out the oven and covered well with the hot sauce. I baked them at least another half hour. I served them with Bob's blue cheese dressing also from this site with fresh cut celery. My family loved it! Thank you. Note: I used seasoning salt instead of iodized, or kosher and fresh black pepper. Did not measure, just covered well. None of the other ingrediants were changed. Be careful with your seasoning salt because the hot sauce with provide additional salt. Thanks again, it was definitely a hit!

 
Jun 14, 2005

Not just like Buffalo Wings, but still quite tasty. My crockpot book suggests sauteeing chicken with the skin on in a few T's oil before putting into the crock-pot. Do this if you think you may eat the skin. If not, don't bother, its just extra work.

 
Jun 01, 2006

Good recipe! I Highly recommend putting it in the oven to make it crispier. It looks awfully pale without browning. It might also work to brown before placing in the crockpot.

 
Oct 11, 2011

I actually read through all one hundred seventeen reviews before making this one, and I was more confused than when I began. I almost was just going to cook them in the oven instead of the crock pot, but went ahead and put 12 legs with the skin on in my large crock-pot after rubbing them with pepper, cayenne, paprika, onion and garlic powder mixed with some light butter spread. They pretty much fit on the bottom, and I used Franks hot sauce because that is "OUR" hot sauce. I just covered the top of the chicken. Only cooked on high for 2.5 hours and then removed and cooked them in the oven at 400 for thirty minutes, then put them back in the juice in the crock until we were ready to eat them, leaving it on warm. They were actually very good. I do think the crock pot is needed to lock in the juice, and the oven to seal the deal. I made the Absolutely Best Rich and Creamy Blue Cheese dressing on AR for dipping.

 
Oct 01, 2007

This just tasted like chicken with hot sauce. I'll do it again, but not in the crockpot. The crockpot made it accumalate too much juice and I just had to reseason the chicken and put it in the oven.

 

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Nutrition

  • Calories
  • 685 kcal
  • 34%
  • Carbohydrates
  • 5 g
  • 2%
  • Cholesterol
  • 159 mg
  • 53%
  • Fat
  • 55.6 g
  • 85%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 41.4 g
  • 83%
  • Sodium
  • 1064 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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