Perfect Barbecued Chicken Legs

I know the secret to flavorful, tender, easy barbecued chicken. It involves a Crock-Pot and two kinds of seasoning.

These barbecued drumsticks are going to be part of my New Year's Eve goodies tonight. But you can do it with wings or any cut really. And it's good any time of year -- and in summer it won't overheat your kitchen because it barely uses the oven. You could even start the chicken in the slow cooker and finish it on the grill.

I have worked on this recipe for more than a year an I've learned from Cook's Country magazine and WhatMegansMaking.com.

PERFECT BARBECUED CHICKEN LEGS
1 4-pound bag frozen chicken drumsticks
1 package McCormick Hickory BBQ Wing Seasoning
1 bottle of your favorite barbecue sauce

Put the McCormick seasoning mix in a slow cooker liner. Add the chicken. Gather the bag closed and shake. Place the bag in the Crock-Pot. You can put a half cup of sauce in with the chicken but it's not critical. Cook the chicken on low for 4-6 hours until tender.

When chicken is cooked, remove it from the pot and throw away the liner and braising liquid. Something like 2 cups of fat renders off of chicken when it cooks.

Toss the chicken with the barbecue sauce to coat. Reheat it under the broiler -- char it if you prefer.
 

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