Baked Chicken Legs

Adding Flavor to the Chicken

There are many ways to season and cook your chicken. You can use a dry rub, marinate them, flour them with seasoned flour, inject them, use wood flavor in the grill or smoker (don’t try this in the oven), or add a seasoned breading like pre-seasoned crushed croutons, panko, or just bread crumbs.

Dry Techniques

Seasoned- Typically I like to grab 4 or 5 seasonings and add them to the chicken raw and also add them to the flour if breading.

Breading-I would not use a wet batter in the oven, I flour them, wait 5 minutes and flour them again. The first coating will soak in and allow for a little extra breading, however it will still be thin, but you will taste the difference.

Wet Techniques

Marinate- One of my simple favorites is Soy Sauce, fresh garlic, ginger and olive oil, marinated over night. I would set enough of the marinate aside so that you will be able to baste the chicken as it cooks 3 or 4 times and maybe even for dipping sauce. Another favorite is Sriracha mixed into my favorite BBQ sauce and a little honey or sugar.

Cook time

Chicken legs and wings- Cook around the same time unless you are using jumbo chicken legs (a little over an hour on 375) I like to preheat the oven to 425 and cook them on both sides until crispy (10 minutes or so per side). Then I turn the oven down to 350 until done.

Enjoy!

Anthony Pierpont and Jack Moryn