Alternate title: There'll be a hot time in the old town tonight.
Every couple of months I will bake up a batch of Pioneer Woman's Spicy Roasted Chicken Legs to freeze for lunches. While I love Ree's recipe, I've been a little hampered in the execution by the fact that the nearest large grocery carries every brand of spice mix known to man except Morton's Hot Salt. Too lazy to scour the town for a bottle, I've been winging it (heh. Chicken joke) with varying degrees of success.
Tonight I'm testing a different recipe, one that uses a chili sauce based coating rather than butter and spices. I thought I had everything...until I realized that rather than regular chili sauce, I had a bottle of Frank's Red Hot sauce.
I have a sneaking suspicion these will be more like hot legs than spicy legs.
They are in the oven now; I'll let you know what they taste like later (they can only burn my mouth and throat - my typing fingers will be unaffected). Here's the recipe, with the original instructions, plus my actual ingredients in parentheses.
2 (1) tablespoons vegetable oil
2 (1) cloves garlic, minced
2 (1) onions, finely diced
1 cup (5 ounce bottle Frank's Red Hot sauce) chili sauce
1/3 cup (3 tablespoons) brown sugar
1 tablespoon (1 1/2 teaspoons) Worcestershire sauce (like it needed this!)
1 (1/2) teaspoon celery seeds
1/2 (1/4) teaspoon salt
6 to 12 (8 - a 2 1/2 pound bag from Aldi) chicken legs
Heat oil and saute garlic and onion until soft and fragrant. Add everything else except legs; bring to a boil, then reduce heat and simmer ten minutes.
Meanwhile, coat a 10x7 or 11x17 pan with cooking spray. (I used an 8x8 - a little squished, but doable for the number of pieces I have). Arrange legs in pan.
Pour sauce over legs. Bake at 350 for an hour, turning legs twice.
Update: I can still feel my tongue. While there is a pronounced bite to the sauce, it was certainly edible. Not sure I'll make them again, though; the return for the amount of work involved wasn't worth it. Next time, I'll just pour bottled barbeque sauce over them.