"Buffalo Cajun Ranch" Legs (pix)

Dyal_SC

My wife and I took a trip to Cone's Meat Market today and stocked up. Cone's is a local meat market in Ridge Spring, SC and the quality is really good. Everything is fresh and from the first pic, you can tell that their chickens are all natural and not pumped full of hormones. These are chicken legs, but they are about the size of some wingettes. Ended up grilling up a pack for tonight's Duck Dynasty Independence Bowl. Used a "Buffalo Cajun Ranch" sauce that was inspired by Carolina Wings and Ribs (my favorite wing joint). The legs/wingettes were dusted with baking powder and Cajun seasoning and grilled indirect at a 375 deg f dome temp until they were nice and crispy. The sauce was a mixture of Crystals Wing Sauce, Texas Pete Hotter than Hot, Ranch Dressing, Cajun Seasoning and some Splenda to cut the tartness from the vinegar. They were gooood! Didn't feel like putting forth the effort for a side, so they were served with some Chex Mix that my wife made for Christmas.

Philly35

Lookin good @Dyal_SC‌!

anzyegg

Sweet!!! I'm watching my boys at this bowl. Hope they can pull it off for the old ball coach.

Dyal_SC

Thanks guys! @anzyegg‌ , glad the Gamecocks pulled it off. But they have some work to do before next season.

SGH

That's some fine looking foul my friend =D>

henapple

Have you ever heard a hormone? >:)

Chubbs

Dyal, thank God for Pharaoh!! Nice looking wings and the side is on point too. Need to try that market

theyolksonyou

Yessir. @Dyal_SC‌ not @henapple‌ :P

anton

Good stuff right there!
:-bd

shtgunal3

Awesome man =D>

blind99

Lookin excellent from here. Chex mix is great stuff. I don't follow college football too closely but the games this evening were fun to watch.

bluebird66

Awesome!

TCT

Think these will be on the menu next weekend!! How long did they take?

Dyal_SC

Thx guys. @TCT, these were small ... veeeeery small drums. They took about 45 minutes to an hour at 375ish f dome temp indirect until the skin was ready. The egg is awesome in that the internal temp of legs and/or wings can be brought to a higher internal temp without drying them out. So I look at the crispiness of the skin rather than time or the internal temp of the legs/wings. Especially when I'm saucing afterward anyways. They stay plenty juicy either way. The baking powder and air drying technique is the best way to go in my humble opinion for crispy skin.