BUFFALO CHICKEN LEGS
My husband and I are big Buffalo chicken fans. For years, a really fun family night has involved meeting up with my brother for an evening of frying up diced chicken breasts and tossing them with wing sauce to serve alongside homemade French fries. Rob and I love this simple sauce—just two ingredients!—and we’ve switched from chicken breast to the flavorful, cheap, and pretty underrated chicken leg. SERVES 2
PREP TIME: 5 minutes
COOK TIME: 25 minutes
1 tablespoon ghee
5 chicken legs (about 1 pound)
Salt
Freshly ground black pepper
½ cup Frank’s Red Hot
½ cup grass-fed butter
- Preheat the oven to 400°F.
- In a large ovenproof skillet over medium-high heat, heat the ghee. Season the chicken legs with salt and pepper, and then brown them in the skillet for 5 to 7 minutes on each side.
- In a small saucepan, heat the hot sauce over low heat. Slowly add in the butter, and stir until it is fully incorporated.
- Ladle about 1 tablespoon of the Buffalo sauce onto each chicken leg, and transfer the skillet to the oven. Bake for 10 minutes, turning the chicken over halfway through the cooking time.
- Serve hot with extra Buffalo sauce on the side.
VARIATION 1 ASIAN CHICKEN LEGS: Mix together 4 tablespoons honey, 2 minced garlic cloves, ⅓ cup sesame oil, and ⅓ cup coconut aminos and pour over the chicken before baking. Garnish with 2 tablespoons sliced scallions.
VARIATION 2 BBQ CHICKEN LEGS: Use homemade BBQ Sauce (here) instead of Buffalo sauce if you like a tangier taste.
PALEO PAIR: Serve with Kale Salad with Onion and Avocado (here).
