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

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.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 3 hrs
  • READY IN 3 hrs 5 mins

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.

 
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.

 
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.

 
Jul 04, 2007

This is SO Yummy! This was an immediate and enthusiastic winner with my 3 teens and husband!! I followed the recipe except I used a combination of legs and thighs, added a couple of dashes of Liquid Smoke, and used less butter - only 1 T. I removed all the skin from the chicken - it was very moist and the flavor was awesome. I did place in 400 oven for 30 minutes after the Crockpot. I served it with hot cooked buckwheat and we spooned the excess sauce over the chicken and the grain -- rice or any other grain would work just as well. I will definitely make this again as it was a real family pleaser.

 

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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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