Spicy Chicken Drumsticks

    (371)
    3 hours 10 minutes

    This is just like spicy chicken wings, only less work. A super easy slow cooker recipe and oh so yummy! For crispier chicken, bake in a 200 degrees C oven for the final 30 minutes.


    9 people made this

    Ingredients
    Serves: 6 

    • 12 chicken drumsticks
    • 150ml hot chilli sauce
    • 50g butter, chopped
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • salt and pepper to taste
    • 1 1/2 cups blue cheese or ranch salad dressing

    Directions
    Preparation:10min  ›  Cook:3hours  ›  Ready in:3hours10min 

    1. Place the drumsticks in a slow cooker and sprinkle evenly with butter. Pour the chilli sauce over the chicken. Season with garlic powder, onion powder, salt and pepper.
    2. Cover and cook on High for 3 hours or until tender. Serve chicken legs with blue cheese dressing on the side.

    Easy Cleanup

    Try using a liner in your slow cooker for easier cleanup.

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    Reviews and Ratings
    Global Ratings:
    (371)

    Reviews in English (278)

    by
    357

    I was hesitant about making this in the crockpot since my family doesn't like meat done this way. I liked the idea of baking it the last 30 mins. so I gave it a try. We were all pleasantly surprised. I had 16 chicken legs and two crockpots so I put half in each. I did one recipe exactly as listed. Very very very yummy!!! The other I used one of the variations from the reviews and instead of the hot sauce, I used some chicken broth. I also added sliced onions and two cans of mushrooms because my kids don't like spicy foods. This also turned out wonderful! I served both varieties with cooked rice. I poured the juices over the rice. We loved it. This is my favorite recipe from this site. I'll use it again and again. Thanks!!  -  07 Oct 2006  (Review from Allrecipes USA and Canada)

    by
    234

    These were so good! I used Texas Pete hot sauce, cooked in crock for 2 1/2 hrs., placed on a cookie sheet, splashed on more Texas Pete, and baked in the over for the last 1/2 hr. of cooking time. They were perfect. I normally remove skin from chicken, but I left it on this time. My husband, who hates chicken skin, didn't even notice because the outside was so nice and crisp. Everyone in my family wanted more, and they all asked me to make them again soon. Not only were these very good, but they are super easy!  -  25 Jan 2009  (Review from Allrecipes USA and Canada)

    by
    166

    This is good recipe! I'm not a big fan of dark meat but a friend bought a huge package of chicken legs and I needed a good recipe so I made these for Christmas dinner to accompany the main dish. I must admit I changed it a little only because I wanted crispier texture but juicy so I rubbed the legs in olive oil, seasoned, and let them marinate in refridgerator overnite. I used a package of 13 legs so I had to adjust seasoning to the amount of chicken. I baked them on 350 for almost an hour without foil. Placing butter pieces on each leg during this hour. I took them out the oven and covered well with the hot sauce. I baked them at least another half hour. I served them with Bob's blue cheese dressing also from this site with fresh cut celery. My family loved it! Thank you. Note: I used seasoning salt instead of iodized, or kosher and fresh black pepper. Did not measure, just covered well. None of the other ingrediants were changed. Be careful with your seasoning salt because the hot sauce with provide additional salt. Thanks again, it was definitely a hit!  -  27 Dec 2006  (Review from Allrecipes USA and Canada)