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www.goodeatsfanpage.com • View topic - Asian Chicken Legs

Asian Chicken Legs

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Asian Chicken Legs

Postby sadiedog » Thu Feb 10, 2011 5:10 pm

Asian Chicken Legs

4 lbs chicken legs (with or without skin)
1 Tbs kosher salt
1 tsp garlic powder
1 tsp onion powder
1 tsp white pepper (can use black)
1 tsp ground ginger
1/2 cup Ginger-Wasabi sauce from Pampered Chef (use any Asian sauce you want)

1.) Mix the garlic, onion, pepper, salt and ginger and sprinkle over the chicken legs. Toss until throughly covered. Let set from 1 hour to overnight.
2.) Place 3 pieces of crumpled up aluminum foil in the bottom of a crock pot. Place the legs on the foil. Do not let the legs touch the bottom of the pot.
3.) Allow the legs to cook for 4-6 hours on high or 8-12 on low or until the interior temp is 175 or better.
4.) Turn on the broiler and place the top rack about 8" from the element.
5.) Place the legs on a half sheet pan lined with foil and place under the broiler for 5-7 minutes, or until the skin just begins to crisp.
6.) Remove pan from oven and brush sauce on legs. Return to broiler for 3-5 minutes or until the sauce begins to caramelize.
7.) Remove the pan again, turn the legs then brush the other side of the legs with more sauce. Return to broiler for another 3-5 minutes until this side is caramelized.


**Note: This recipe can be morphed to any flavors. I was also thinking of using BBQ sauce with a basic BBQ rub or maybe use Italian herbs and some kind of sauce (not sure what - lemon?)

The cooking method was from ATK. They were cooking sticky wings and used the crock pot to remove a lot of the fat from the wings. I saw the foil method while searching the web. Works great and the legs don't sit in their own fat. This is more gentle than AB's method and no smoke. ;)
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Re: Asian Chicken Legs

Postby tj » Mon Jun 20, 2011 10:01 am

I went to Kroge and asked for Asian Chickens. They said they did not carry them.
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