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BBQ Chicken Legs

Serves 4 (2 per person)

Recipe courtesy of Chile Slinger


  • 8 Chicken legs (skin-on)

  • 1 1/2 cups buttermilk

  • 1/2 cup bread crumbs

  • 1/3 cup Parmesan cheese

  • 1 Tb. parsley flakes

  • 1/2 tsp black pepper

  • 2 tsp sea salt

  • 1/2 cup Chile Slinger BBQ Sauce (your favorite flavor)

  • 2 Tb Frank's Original Hot Sauce

  • 2 Tb. white distilled vinegar

  • 2 Tb. water


  1. 24 hours before cooking; place chicken legs in gallon ziplock bag with buttermilk and refrigerate.

  2. In large bowl, combine all dry ingredients and mix well.

  3. Preheat oven to 375*F.

  4. Remove chicken from refrigerator; drain off the buttermilk and pat dry.

  5. Dip the chicken legs (one at a time) in the breading mixture, coating all sides. Set on a wire rack in an oven pan.

  6. Bake for 1 hour, or until internal temp reaches 165*F, and remove from oven.

  7. Meanwhile, in a small sauce pan, stir together the wet ingredients. Warm and stir, but DO NOT BOIL.

  8. Reset oven to low-broil; dip each chicken leg in the sauce mixture and return to oven. (WATCH CLOSELY!) When the sauce begins to dry and darkens somewhat, remove from oven.

  9. Let chicken rest for 5-10 minutes before serving. ENJOY!


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