Reviewed: Apr. 1, 2012

My family enjoyed these. I did bake them for the last 30 minutes and served them with some sauce spooned over top. A good use of fatty chicken legs.

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Reviewer:

Sonhe

Reviewed: Mar. 1, 2012

My husband enjoyed these because they were spicy but not too hot for him....You absolutely should crisp in oven because they look sad and not so delicious right out of the slow cooker.

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Reviewer:

Renniesev

Reviewed: Feb. 8, 2012

Loved the flavor, No fuss to put in slow cooker and finish in the oven, did take a little longer than 30 min in oven but worth the wait.

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Reviewer:

iris125

Reviewed: Feb. 8, 2012

Tender chicken, but the hot sauce really didnt add much flavor...i am not so sure i would say the crockpot made it taste like hot wings...but it was a good way to get tender chicken.

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Reviewer:

sixponies

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Cooking Level: Intermediate

Reviewed: Jan. 17, 2012

A wonderful recipe. I slow cooked the chicken legs for five hours and that worked just fine. I stuck to the recipe with the exception of adding cayenne pepper, a dash or two of liquid smoke and diced onions. Before placing the chicken legs in the oven, I brushed barbeque sauce on half of the chicken legs for variety. A word of caution. When baking the chicken legs, be careful not to bake too long as it will lead to dry chicken. You may want to check the chicken after 15 minutes and determine your remaining baking time. A big hit at our home and a good winter dish to be served with brown rice and steamed vegetables.

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Reviewer:

zoltman

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Ann Arbor, Michigan, USA

Reviewed: Dec. 22, 2011

I made this with omitting butter and still turned out awesome. i spiced the chicken before putting it into the crock pot and also used a crock pot liner for easy cleanup. i cooked for 2 3/4 hrs and cooked in oven the last 15 min adding some more franks hot sauce, i love hot foods but this turned out great!!!!!

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Reviewer:

justajuyinbaycity

Reviewed: Nov. 7, 2011

Not like restaurant....

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Reviewer:

MORTENSEN

Cooking Level: Intermediate

Home Town: Windsor, Colorado, USA

Reviewed: Oct. 26, 2011

Delish!! Made exactly as the recipe says and it was FAB. The second time I made this (yeah, I made it twice), I cut the crock pot time by 1/2 hour and finished at 400 in the oven. Not worth the effort. The original way was just as good. Thank you!!

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Reviewer:

Jillian J.

Living In: Los Angeles, California, USA

Reviewed: 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.

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Reviewer:

*Sherri*

Cooking Level: Intermediate

Home Town: Moreno Valley, California, USA

Living In: Orlando, Florida, USA

Reviewed: Sep. 24, 2011

I was very hopeful about this recipe. Is it easy? Yes. Is it edible? Absolutely. My only issue with it was it needed....MORE. I was worried it was going to be too spicy but it was the opposite. It kinda made me thing of a watered down version of my favorite wing place and kinda made me want to go there and eat LOL. I MIGHT make these again in a pinch, but, they need something. Possibly to be broiled or baked a while after the crock pot....i dunno.

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