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Cajun Hot Legs
Posted on 10/6/19 at 4:48 pm
Posted on 10/6/19 at 4:48 pm
To heck with Buffalo hot wings there is a new snack at our house Cajun hot legs. Cajun hot legs
Try these for a fraction of the price and slap Buffalo and the wing it flew in with.
Try these for a fraction of the price and slap Buffalo and the wing it flew in with.
8
Posted on 10/6/19 at 4:50 pm to Captain Ray
buddy did something similar, but with Frank's. Amazing
Posted on 10/6/19 at 4:55 pm to Carson123987
yea we used sweet ray cause it is gluten free for da wife it was great but your favorite wing sauce will work also. They great this way or bbqed or fried when frying I use crystal and melted butter
Posted on 10/7/19 at 8:33 am to Captain Ray
He cooked them for an hour and a half? Surely this can be done on the grill or in a fryer in less than half that?
Posted on 10/7/19 at 8:37 am to Captain Ray
Put on your tuxedo for the saints game, cap?
Looks tasty!
Looks tasty!
Posted on 10/7/19 at 8:49 am to Captain Ray
Always wondered how the wing overtook the drumstick in popularity. I love me some wings but, Cap has a point, legs have a lot more meat and they're cheap.
Posted on 10/7/19 at 8:57 am to MorbidTheClown
Devils advocate, IMO the wings at Blue Store are better than the legs because the seasoning doesn’t have to absorb through as much meat. When you slather sauce, it doesn’t matter as much because you can re-dip if needed.
Posted on 10/7/19 at 9:20 am to Captain Ray
We do something similar and they come out great.
Marinate in Frank's for a day or so, and then bake them. Finish with a little bit of coarse sea salt.
Marinate in Frank's for a day or so, and then bake them. Finish with a little bit of coarse sea salt.
Posted on 10/7/19 at 9:57 am to USEyourCURDS
quote:
IMO the wings at Blue Store are better than the legs because the seasoning doesn’t have to absorb through as much meat. When you slather sauce, it doesn’t matter as much because you can re-dip if needed.
yeah, i've only ever had the wings from there so, i don't know about the legs.. Also, i prefer just fried chicken. I can do without the sauce.
Posted on 10/7/19 at 10:15 am to Captain Ray
quote:
We put them in a parchment paper lined pan
I do this with thighs. It's awesome.
Posted on 10/7/19 at 11:32 am to AlxTgr
I take the legs rub them generously with Cajun spice and they slow bake for an hour and 45 this time cause they were so big. The seasoning bakes in well and flavor to the bone and the hot sauce coating makes them very flavorful
Um I dug out a saints shirt for luck and was wearing nice church jeans so bout as fancy as I get.
Um I dug out a saints shirt for luck and was wearing nice church jeans so bout as fancy as I get.
Posted on 10/7/19 at 12:04 pm to AlxTgr
Whats the parchment paper on tray do? I would think they are just sitting in their own grease cooking.
Posted on 10/7/19 at 12:31 pm to Captain Ray
I'll need to try that
Posted on 10/7/19 at 2:57 pm to Captain Ray
We have been doing this for years at my house. Screw the price of chicken wings. We use leg quarters. The thighs are amazing when marinated in hot sauce.
This post was edited on 10/7/19 at 3:00 pm
Posted on 10/7/19 at 3:44 pm to LsuFan_1955
quote:
We have been doing this for years at my house. Screw the price of chicken wings. We use leg quarters. The thighs are amazing when marinated in hot sauce.
Cooking Chicken thighs on the grill can be tricky since they are loaded with fat. Do you put them on tin foil to cook?
Posted on 10/7/19 at 3:49 pm to Tiger In the Swamp
quote:
Whats the parchment paper on tray do? I would think they are just sitting in their own grease cooking.
Cuts down on pan scrubbing for sure.
Posted on 10/7/19 at 6:33 pm to hungryone
had the left overs for suppa with some steamed broccoli Even betta today
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