I wanted to do something different with chicken legs tonight, so I threw some stuff together and came up
with Buffalo Onion Chicken Legs. My breading recipe:
½ cup bread crumbs (I used Panko)
¼ cup all-purpose flour
1 package of Lipton Onion Soup mix
3 tablespoons of Buffalo chicken rub (from Williams-Sonoma)
Mix together in a small bowlI first marinated the legs in Moore’s Hickory marinade for 30 minutes. I then dipped the legs in an egg and
milk bath. Once drenched, I rolled them in the breading mixture. I put them back into the refrigerator for
about 45 minutes while I got the Performer up to temperature.
Out of the refrigerator and ready for the Weber Performer.
Put onto the Weber Performer using KBB and 2 small chunks of cherry wood. I am also using my grill grates.
I was shooting for a temperature of 250, which would have been at least 350 on the grill grates, but it actually
was closer to 325 on the gill and at least 425 on the grill grates. Here they are after 45 minutes. I should have
been paying a little more attention to them as they got a bit crispier (i.e., burnt on the bottom side) then I wanted
them to be. I also believe it was caused by oiling my grill grates with a heavy coat of peanut oil before I started
cooking. I forgot that you only oil them once or twice when breaking them in. I won’t do that one again.
Plated with some boxed Spanish rice and peas/carrots for veggies.
Great light spicy taste, good crunch, very juicy and the real crispy area did not taste burnt. It was actually
real good. I will be doing them again this way.
