Baked-then-fried buffalo chicken drumsticks for more meat and ease of service
- 10 chicken drumsticks, thawed if previously frozen
- 1 Tbsp kosher salt
- 1 Tbsp baking powder
- 8 oz hot sauce of your choice (I like to do a little mixing and matching—for this recipe I did 6 oz Crystal and 2 oz Secret Aardvark)
- 2 (or more) minced Thai chilies
- 8 Tbsp butter, chilled and cut into smallish pieces
- Oil for frying
Dry brine the legs
- Place the legs in a large bowl that can easily hold them all.
- Sprinkle generously with the salt, toss to coat and distribute. You may not need all of it.
- Sprinkle in 1 tsp of the baking powder at a time, tossing to coat between each addition.
- Move the legs to a rack set in a rimmed sheet pan. refrigerate at least 4 hours or up to overnight, uncovered.
Bake the legs
- Preheat your oven to 325°F (163°C).
- Insert a needle probe into the thickest chicken drumstick in the deepest part of the meat. Set your ChefAlarm to 170°F (77°C).
- Bake the chicken wings until the high-temp alarm sounds.
- Verify the temperature of the chicken with your Thermapen ONE when the high-temp alarm sounds.
Make the sauce and heat the oil
- While the chicken is baking, gently heat the hot sauce and minced chilies up to 110°F (43°C). Use your Thermpaen ONE to verify the temperature.
- Remove the sauce from heat and whisk in the cold butter pieces, all at once. Set aside, away from heat, on the counter.
- Start heating 3–4″ of fry oil in a heavy-bottomed pot (do not fill it beyond halfway full).
Fry the chicken!
- When the high-temp alarm on your ChefAlarm sounds (about 20–30 minutes later), check the temp with your Thermapen and remove the legs from the oven. They will look a little powdery from the salt and baking powder.
- Set up your ChefAlarm as a deep-fry thermometer with the high-temp alarm set to 375°F (191°C).
- When the oil is ready, use tongs to put 4 or 5 chicken legs in the hot oil.
- Fry until the chicken is golden and crisp on the outside, then remove to a rack to drain.
- Fry another pot of wings.
- Toss the fried legs with about 1/2 C of the sauce per 5 legs.
- Serve with a dipping sauce like blue cheese dressing, or even drizzle on more of the “wing” sauce!
This recipes scales up easily. Make more legs!