Do you love buffalo chicken? Do you wonder how people come up with that wonderful buffalo sauce that leaves your mouth watering? I’m here to save the day with this super simple Buffalo Chicken Legs Recipe!
Aunt Lou here.
Michael loves buffalo chicken wings.
There will be weeks at a time where it will be all he talks about. It is an obsession.
However, going to our local wing place every week (or multiple times a week if it were truly up to Michael) just isn’t practical. What’s a loving wife to do for her buffalo chicken lovin’ husband? She remembers a story with a recipe…that’s what she does!
Michael has a friend who had a killer buffalo chicken leg recipe years ago. Apparently his friend had learned the recipe from a restaurant owner that had received awards for his buffalo sauce. What is this uber secret recipe? What is the key to having the wonderful buffalo flavor?
I’ll tell you.
It is the recipe on the back of the bottle of Frank’s RedHot Sauce that is probably sitting in your house right now!
Yep. All those poor people that had spent so much time perfecting the spices in their recipe only to be beat out by this restaurant’s “secret” recipe that is out there for all the world to use! And it is super simple too!
We happened along an awesome deal on some chicken legs, so we used legs instead of wings and they were de-licious!
Take 1/2 cup of Frank’s and mix it with 1/3 cup of melted butter. Then brush on your chicken and throw them on the grill! (I always like to keep a little bit of sauce back in a separate container to brush on the chicken once the outside is done.) Keep turning and coating those legs until they are done.
Pair with some salad and some grilled veggies and you have one awesome meal that everyone is sure to love!
Buffalo Chicken Legs Recipe
- 1/2 Cup Frank's RedHot Sauce
- 1/3 Cup Butter
- 12 Chicken Legs
- Melt 1/3 cup of butter
- Mix butter with 1/2 cup of Frank's RedHot Sauce
- Pour small amount of combined sauce into separate container
- Coat chicken legs from larger container of sauce
- Grill, rotating legs and coating with sauce until chicken is cooked through