Ingredients
one bottle medium size Louisiana hotsauce (or the large bottle depending upon your “hot” factor)
2 sticks unsalted butter
16 Chicken LEGS (rinsed and pat dry)
Preparation
heat grill or start coals in a small pan on the grill add butter and entire bottle of hot sauce, stir till it becomes red medium thick liquid, let simmer or move off direct heat till chicken is ready.
put on chicken legs and cook over heat till the skin begins to crisp.
Apply sauce liberally to each leg, and turn often till achieving a smoky red skin and cooked throughout. don’t spare the sauce and remember the mantra “sauce and flip”
cooking times vary depending upon methiod but normally 15 to 20 minutes total
