Buffalo Chicken Legs

ingredients:
1 package of 6 chicken drumsticks with skin
1 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1 tsp paprika
pepper to taste
few dashes of ground red pepper, to taste
2 tbsp. olive oil
Frank's Red Hot Buffalo Sauce
optional:
1 cup panko breadcrumbs
1 egg, beaten
brine:
3 tbsp. salt
1/4 cup lemon juice
5 cups hot water
1.5 cups of ice

hardware:
baking pan
aluminum foil
1 or 2 shallow bowls
1 small plate
large mixing bowl

procedure:

1. The night before you plan on cooking the chicken, you should brine it. This part is optional, but I feel it makes a huge difference in the flavor of the chicken. In a large tupperware container with a lid, dissolve the salt in the hot water and add the lemon juice. Add the ice to cool it down and make sure it is cold before adding the raw chicken. Put the lid on and soak the chicken in the fridge overnight.
2. Preheat the oven to 425°.
3. Prepare your dry rub in one of the bowls by combining all of the spices and optionally, the breadcrumbs. If you want a crispier chicken skin, use the breadcrumbs. If you are using the breadcrumbs, break the egg in the other bowl and lightly beat it. If you are not using the breadcrumbs, pour the olive oil onto the small plate.
4. Remove the chicken from the brine and dry it well with paper towels. If you are using the breadcrumbs, dip each of the chicken legs into the egg, then cover the skin with the breading mixture. If you are not using the breadcrumbs, lightly coat the chicken in the olive oil and then spoon the dry rub over the chicken and rub it into the skin with your fingers. Yes, this is messy, but worth it. Also, be wary of doing this if you have any cuts on your fingers, because ground red pepper burns like hell.
5. Cover the baking pan in aluminum foil and put the chicken onto it. Bake at 425° for about 45 minutes. Use a meat thermometer to ensure the chicken is at least 160° inside. Be sure not to place the thermometer right next to the bone, but deep into the meat of the chicken.
6. When the chicken is cooked through, remove from the pan and put it into the large mixing bowl. Drizzle with the buffalo sauce, toss until well coated.

comments:
I've made this two weekends in a row now, it is that good. The first time, I made it with the breadcrumbs but didn't really feel that they added much to the equation other than calories. I'm sure some people would like it better that way, so I included them in the recipe. The second time I made it was my favorite, just using the dry rub. It's absolutely delicious and not nearly as bad for you as flour-breaded and deep-fried chicken wings.