If you’re looking for awesome hot wings, check out my finally perfected, amazingly spicily delicious hot wings. They are winners.

Along with the duck bars, we also had chicken legs for the game on Saturday. We were supposed to have teriyaki legs and hot wings, but when I went to Safeway there were no wings to be found. Rude! So I bought a huge pack of legs and decided we’d have “hot legs” instead.

The teriyaki legs are something my mom has been making for years. They are awesome. We have them every year at the cookie exchange, and despite being gorged on cookies the women always manage to finish off these legs. She was kind enough to share the recipe on her blog, so I had to make it!

Begin by seasoning the legs with lemon pepper, Montreal steak seasoning, and kosher salt. I didn’t have any Montreal steak seasoning and thought Johnny’s would be too salty, so I just used a combination of Italian seasoning, garlic salt, and onion powder instead. Place them in a baking dish large enough to hold all of them (I ended up adding a few more, as you’ll see).

Pour Yoshida’s Original Gourmet Sauce all over the legs. Smother them with it. Seriously, don’t be stingy. I probably had a half inch of Yoshida’s in the dish. Turn them to coat.

Bake at 450 degrees for a half hour, turn the legs, and put back in the oven at 250 degrees for two hours.

So good! The meat is seriously falling off the bone and flavored all the way through. It’s awesome.

To make the hot legs, combine flour, cayenne pepper, salt, and garlic powder in a gallon sized ziploc bag. Add the legs and shake to coat. Line a cookie sheet with foil and spray with cooking spray. Lay the chicken legs on the lined cookie sheet and let rest for a half hour.

Combine the hot sauce and melted butter. I used what I had- a combination of tapatio and tabasco. It was more tapatio than tabasco so I added a bit of vinegar. Dip the legs in the hot sauce/butter combination to coat. I had to use a spoon to coat them entirely. Place back onto the baking sheet.

I wanted my chicken to cook together, so I baked these legs the same way that I did the teriyaki legs, but you could cook these much faster, for 45 minutes at 425 degrees.

These were great! We really like the spicy around here, so next time I might use a bit more cayenne, but for the average taste buds they were perfect.

Recipes!

Teriyaki Chicken Legs

From A View from the Coop
 
Ingredients
1 large package chicken drumsticks, thighs or wings
1 large bottle Yoshida’s Original Gourmet Sauce
Lemon Pepper
Montreal Steak Seasoning
Kosher salt 
Directions
Preheat oven to 450 degrees. Place chicken in a large baking dish. Generously sprinkle chicken with steak seasoning, lemon pepper and salt. Pour Yoshida’s over the whole deal. The Yoshida’s should just about cover the chicken, don’t be shy about pouring. More is good! Bake at 450 degrees for 30 minutes. Flip the legs. Reduce oven temperature to 250 degrees and continue baking for at least 2 hours.
 
Hot Legs
Modified from All Recipes 
Ingredients
Large pack of chicken legs
3/4 cup flour
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 tsp garlic powder
1/2 cup butter, melted
1/2 cup hot sauce of choice
Directions
Preheat oven to 425 degrees. Combine the flour, cayenne pepper, salt, and garlic powder in a gallon sized plastic bag. Add the chicken legs and shake to coat. Place legs on a foil lined cookie sheet sprayed with cooking spray and let rest in the fridge for a half hour. Combine the butter and hot sauce in a bowl, and coat the legs in the mixture. Bake for 45 minutes.