Here's an email we recently received in the SE inbox. You can drop us a line any time at editor@seriouseats.com.

Serious Eater DanielJ sent us a quick note about his holiday tradition: Buffalo chicken legs! Well gosh Dan, they sounded good enough to eat any time of year, so we asked him for a rundown of his recipe. Take it away, Dan!

Dear Serious Eats,

I just have to tell you about this recipe that I've been working on perfecting for years: my Christmas Eve Buffalo Legs. I only make them once a year; that's why they took so long to perfect. Either way, I finally nailed it last night, and it's really a revelation. Here's the deal:

• Get eight room temperature medium-sized chicken legs.
• Heat up a vat of oil to about 325°F—these suckers go low and slow.
• Add legs, and keep at an even boil for 45 minutes to one hour, until they're deeply burnished and the skin has peeled back and is crispy.
• Mix with 50/50 butter and Franks Red Hot, mixed with some minced garlic.
• Nom.

These are like wings on crack, and seriously one of the most delicious things I've ever eaten. The attached photos are my Christmas gift to you (the first photo is them pre-sauce), and hopefully at some point you'll feel compelled to try it for yourself, and share the deliciousness with the Serious Eats Community.

Merry Christmas and a happy, (not too) healthy New Year!

Dan

Happy New Year to you too, Dan!