Hi Monrae,

I broil chicken legs the following way:

Wash chicken in cold water, drain and dry thoroughly (can use paper towel to absorb moisture)
If you like extra crispy skin, arrange chicken pieces on a rack in a cookie pan and dry in fridge for 24
hours.

Lightly brush both sides of the chicken legs with a vegetable oil, I use olive oil.

Sprinkle on a good quality seasoning salt, I use Back Eddy's which I find to be more season than salt.
http://www.backeddys.com/

Dribble a hot sauce over both sides of legs to taste, I use Tabasco mostly.

Place legs on a rack in a pan skin side down and place in oven, I use the 2nd to bottom oven rack position.

In my oven it takes about 15 minutes until they need to be turned over and then about 10 minutes until
finished.
Golden crispy skin. Watch carefully to avoid burning.

This is as easy as it gets and chicken is juicy, tasty and tender with a great crispy skin.

David.


"monrae fordi" > wrote in message ...
> Complete beginner is going to cook lots of chicken legs (leaving the skin on) in the oven.
>
> Would someone please advise me on a simple sauce or flavour to just put on the top of them. I dont want the
> extra work of steeping in a marinade. Thanks.
>