Mike Coffman
TVWBB Olympian
I wanted to do something different with chicken legs tonight, so I threw some stuff together and
came up with Buffalo Onion Chicken Legs. My breading recipe:
½ cup bread crumbs (I used Panko)
¼ cup all-purpose flour
1 package of Lipton Onion Soup mix
3 tablespoons of Buffalo chicken rub (from Williams-Sonoma)
Mix together in a small bowl
I first marinated the legs in Moore’s Hickory marinade for 30 minutes. I then dipped the legs in
an egg and milk bath. Once drenched, I rolled them in the breading mixture. I put them back into
the refrigerator for about 45 minutes while I got the Performer up to temperature.
Out of the refrigerator and ready for the Weber Performer.
Put onto the Weber Performer using KBB and 2 small chunks of cherry wood. I am also using my grill grates.
I was shooting for a temperature of 250, which would have been at least 350 on the grill grates,
but it actually was closer to 325 on the gill and at least 425 on the grill grates. Here they are
after 45 minutes. I should have been paying a little more attention to them as they got a bit
crispier (i.e., burnt on the bottom side) then I wanted them to be. I also believe it was caused
by oiling my grill grates with a heavy coat of peanut oil before I started cooking. I forgot that
you only oil them once or twice when breaking them in. I won’t do that one again.
Plated with some boxed Spanish rice and peas/carrots for veggies.
Great light spicy taste, good crunch, very juicy and the real crispy area did not taste burnt. It
was actually real good. I will be doing them again this way.
Thanks for looking!
came up with Buffalo Onion Chicken Legs. My breading recipe:
½ cup bread crumbs (I used Panko)
¼ cup all-purpose flour
1 package of Lipton Onion Soup mix
3 tablespoons of Buffalo chicken rub (from Williams-Sonoma)
Mix together in a small bowl
I first marinated the legs in Moore’s Hickory marinade for 30 minutes. I then dipped the legs in
an egg and milk bath. Once drenched, I rolled them in the breading mixture. I put them back into
the refrigerator for about 45 minutes while I got the Performer up to temperature.
Out of the refrigerator and ready for the Weber Performer.
Put onto the Weber Performer using KBB and 2 small chunks of cherry wood. I am also using my grill grates.
I was shooting for a temperature of 250, which would have been at least 350 on the grill grates,
but it actually was closer to 325 on the gill and at least 425 on the grill grates. Here they are
after 45 minutes. I should have been paying a little more attention to them as they got a bit
crispier (i.e., burnt on the bottom side) then I wanted them to be. I also believe it was caused
by oiling my grill grates with a heavy coat of peanut oil before I started cooking. I forgot that
you only oil them once or twice when breaking them in. I won’t do that one again.
Plated with some boxed Spanish rice and peas/carrots for veggies.
Great light spicy taste, good crunch, very juicy and the real crispy area did not taste burnt. It
was actually real good. I will be doing them again this way.
Thanks for looking!
