This is not a gourmet recipe. In fact, it’s hardly a recipe at all, but more of a short shopping list and general directions on how to grill chicken legs. I like to think of it as a healthier version of the deep-fried Buffalo wings they serve at sports bars. Each drumstick is only 2 WW SmartPoints, which makes this not only a great summer entree but also a satisfying late-afternoon snack. All you need are some chicken drumsticks, a bottle of Frank’s Red Hot Sauce and seasoned salt.
The Frank’s sauce is a must here; you can find it at the supermarket near the Tabasco Sauce. It’s the same sauce used by restaurants when they make Buffalo wings; its flavor is more well-rounded and not as sharp or hot as Tabasco.
Warning: these are really good. Although there are only two of us, I grill a family-sized pack of drumsticks because they taste almost as good cold from the fridge the next day.
10 chicken legs (Allow at least two legs per person and leftovers for lunch!)
Frank’s Red Hot Sauce
Place raw chicken drumsticks in a large shallow bowl and sprinkle both sides with seasoned salt. Then sprinkle very liberally with Frank’s Red Hot Sauce and allow to marinate for 30 minutes.
Oil the grill grates so the chicken doesn’t stick. When you place the chicken on the grill, make sure that it’s at a moderate, not high, heat. Chicken legs are tough and chewy when overcooked, so it’s best to grill them at a moderate heat for a slightly longer time. Turn them over after about 10 minutes and grill until just done. If they’ve been cooked at about 350 degrees, they won’t look charred or black. Refer to the photo above.
This is great served with a veggie-packed Orzo Salad. If you want to go the whole Buffalo route, serve celery sticks and Lite Ranch salad dressing for dipping!
Cooking Note: With the exception of boneless, skinless chicken breasts, I grill chicken with the skin on and then remove it before eating. This protects the delicate meat from the heat of the grill and keeps it juicier.