Ingredients
6
6 servings
- •3 tablespoons minced garlic
- •salt and ground black pepper to taste
- •12 chicken legs, thawed
- •1 pinch garlic powder, or to taste
- •1 (12 ounce) bottle hot pepper sauce (such as Frank's® RedHot)
- •½ cup butter, melted
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Line a jelly roll pan with aluminum foil and place a wire baking rack on top.
- Fill a large pot with water. Add minced garlic, salt, and pepper; bring to a boil. Add chicken legs; cook until tender, about 10 minutes. Drain.
- Arrange chicken legs on the wire rack. Season with salt, pepper, and garlic powder.
- Bake in the preheated oven for 20 minutes. Flip and continue baking until juices run clear, about 20 minutes more.
- Transfer chicken legs to a slow cooker. Cover with hot pepper sauce and melted butter.
- Cook on Low until flavors combine, 1 to 2 hours.
Nutritional Facts
Per 6 servings
- Calories: 668
- Carbohydrate: 3g
- Fat: 46g
- Fiber: 0g
- Protein: 59g
- Sugar: 1g
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