Cooking and Baking

Crispy Buffalo Legs

Not to repeat myself, but anyone looking for a slightly lighter alternative to wings this weekend should strongly consider skinless Buffalo Legs. They're not greasy at all, and are crispy on the outside and tender and juicy on the inside, with a lot more meat than the average wing.

Marinate the legs for a few hours in Franks, then dry them off and toss them in a plastic bag with flour, salt, oregano, paprika, and garlic and onion powder. Let that rest for a couple hours.

Shake off as much of the flour/ seasoning as possible and drop them into hot oil for about 20 minutes, until they're golden brown.

Drain them on some paper towels, then toss them in a bowl with a 3-1 ratio of Frank's Red Hot to butter.

I'm tellin you, these are damn good. The skinless aspect makes them uniformly crispy, without any pockets of fat, and the flour is absorbed by the meat so it forms a shell which soaks up the sauce but doesn't get soggy.

I hope someone attempts these.


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