Baked Buffalo Chicken Legs from the Oven Recipe
Buffalo-style chicken legs are a twist on the famous buffalo wings – spicy, buttery, paprika-forward and slightly tangy. Thanks to oven baking, the meat stays juicy inside while the skin gets nicely browned, without the need for deep-frying. It’s a great dish for a TV series night or a get-together over beer.
Prep Time
15 min
Cook Time
45 min
Total Time
60 min
Servings
4
Ingredients
- chicken legs with bone and skin - 8 pieces
- vegetable oil for brushing the meat - 1 tablespoon
- salt - 1 teaspoon
- black pepper - 0.5 teaspoons
- granulated garlic - 1 teaspoon
- sweet paprika - 1 teaspoon
- butter melted - 50 g
- hot chili sauce such as Tabasco or sriracha amount to taste - 3 tablespoons
- apple cider vinegar - 1 tablespoon
- honey to balance the heat - 1 teaspoon
Main Ingredient:
chicken
Preparation
- Preheat the oven to 200°C top and bottom heat. Line a baking tray with baking paper or lightly grease it with oil.
- Pat the chicken legs dry with paper towels. In a small bowl, mix the oil, salt, pepper, granulated garlic and sweet paprika. Rub the mixture all over the chicken legs on both sides.
- Place the legs on the tray skin-side up, leaving some space between them. Bake for 35–40 minutes, until the skin is golden and crispy and the meat near the bone is no longer pink.
- Meanwhile, prepare the buffalo sauce: in a small saucepan, gently heat the melted butter, hot chili sauce, apple cider vinegar and honey. Heat over low heat for 1–2 minutes, stirring, until the ingredients combine. Do not cook for long so the butter doesn’t separate.
- Remove the legs from the oven and transfer to a large bowl. Pour over the hot buffalo sauce and gently toss, turning the meat so the sauce coats it on all sides.
- Transfer the legs back onto the tray and bake for another 5–7 minutes so the sauce lightly caramelizes and adheres to the skin.
- Serve immediately, preferably with celery and carrot sticks and a yogurt or cheese dipping sauce.
Storage
In fridge:
3 days
Freezing:
Yes
Store cooled chicken legs in an airtight container in the fridge and reheat in the oven so the skin stays as crisp as possible.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
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