Big Buffalo Chicken Legs Grilled On The Weber Master-Touch Kettle

I have some sizeable chicken drumstickshere and we are gonna hit these with areally good rub we’re gonna grill themup out on the Weber Kettle and we aregonna make some big buffalo chicken legs[Music]yeah I mean look at these things theseare like from chickens that work outthey almost look like small turkey legsso we’re gonna be getting these out onthe Weber Kettle tomorrow if you’vewatched enough of my videos when I dochicken a lot of times I like to seasonit the day before and let it air dry inthe refrigerator overnight that allowsit to absorb some of the flavors it alsohelps the skin dry out so if you wantthat non rubbery skin this can help andI’m gonna be hitting it with a rub thatI bought just recently it’s from mybuddy Scott over at the real show BBQChannel I’ve had some of his rubs beforewhen I saw he had a new one I just wentahead and bought a couple bottles of itit’s called Bailey’s ultimate rub reallygood I think it’s gonna go great on thischicken and give a good coating toeverybody here and these are just gonnastay on this rack and this tray in therefrigerator overnight to help air drykeeping them up off the bottom helpsthat air circulation we want to get allsides of the chicken here and seriouslylook at these things how big they aremaybe you’ve seen bigger drumsticks butthese are I don’t know I don’t usuallysee them this large alright see I thinkwe’re looking pretty good here alrightI’m happy with that I’m gonna get thesein the refrigerator they’re gonna airdry overnight like I said tomorrow I’llsee you out at the Weber Kettle[Music]all right the weber kettle master touchis coming up to temp this is the firsttime that i’m cooking on this on videoI’ve done a couple test cooks I pickedthis up a few weeks ago did a burn in toclean it out now it’s time to put it towork so let’s go ahead and get ourchicken legs on[Music]might just fit everybody on here what doyou know[Music]all right let’s get this closed up letthese get cookin so as you saw there’sno vortex in there today I’m just usingthe two weber briquette baskets thosecome with the Weber master touch andI’ll be doing a comparison video betweenthis and the Weber Kettle premium theother one that I have just to show someof the differences and see whether youmight think it’s worth the additionalprice point on this but right now onthis breezy day we’re just gonna letthese cook I’m not using any internaltemperature probes I’m just going by thelive thermometer which I rarely do butin this case it’s okay we’re gonna gofor somewhere between 350 and 400degrees and we’re gonna take these untilthey’re a hundred and sixty-fiveinternal which is the temperature forchicken but somewhere before that maybebetween 140 150 internal we’re gonnasauce those with some buffalo wing sauceand put them back on to finish so inabout 25 minutes we’ll check these seewith temperaturesall right we’ve been going 25 minutes onthe kettle now let’s check our chickenlegsall right let’s check this guy righthere and see what we’re at that’sshowing 132 you know that’s close enoughfor me we’re gonna go ahead and saucethese and get them back on the sauce I’musing is a buffalo wing sauce that Ijust picked up at the store it’s about12 ounces of that and today I added aquarter cup of maple syrup mix thattogether we’re just gonna sauce these upand get it back on[Music]well the master touch sure is getting anice little dirty baptism but all thatsauce dripping down I don’t care allright let’s get the lid back on andwe’ll check these in about ten minutesall right we’ve been going another 10minutes for a total of 35 minutes let’scheck our temperature all those arelooking good let’s see let’s check thisguy over here first 162 that’s good I’mpretty sure these little guys are gonnabe guys 168 see we can get this guyright here he’s a little one – oh yeah178 the dark meat thighs and legs alittle more forgiving so some of thosesmaller ones shot past the 165 not gonnahurt himall right I’m gonna go ahead and getthese off and then we’re gonna have ataste[Music]you[Music]all right here are finished chicken legsI went ahead and garnished with someblack sesame seeds it tastes goodthey look nice on here too nothing leftto do it’s time to taste so let’s justdive in and the first thing I want to dois I want to slice into one of theselove that dark meat look at thatI hope it’s come through on camera herejust how beautiful these are the colorcame out perfect but let’s have a tastethere we gooh that skin is not rubbery that’s whatI was shooting for you get it air driedovernight then you give it time to dryout and crisp up a little bit on thekettle before you sauce it perfect mmmthat Bailey’s rub on here really good agreat base of flavorunderneath sort of the heat the sweet ofthe sauce I can see that going reallywell on beef too I’ve just tried it onchicken I tried it on pork just as atest really good excellent on these legsand I can’t wait to try it on beef hmm Imean just look at how juicy that is bestof all worlds here a nice crispy skingreat sauce juicy chicken so if you’vegot a bunch of good sized chicken legsor any chicken legs don’t hesitate toair dry them overnight give a goodseasoning let him have that time to letthe skin dry out a bit you’re gonna endup with nice chicken no rubbery skin andready to accept a great sauce[Music]