I’m a runner.
I learned at a (very) early age that I enjoy food entirely too much not to be… So every night after work I lace up my shoes, Spotify the latest Katy Perry hit (don’t judge, they’re called guilty pleasures for a reason) and hit the open road.’
The only problem with this nightly ritual is that my neighbor is the world’s most amazing griller…at least I think he is…I haven’t “technically” tasted his masterpieces. I have however, smelled them.
And that, my friends, is the problem.
So there I am, running down the street, bonding with Katy and BAM! Smacked in the face with the scent of spicy, smoky, bbq deliciousness. Now all I can think about is someone else eating juicy ribs while I run 3 more miles.
No worries, I’ll just focus on the music. And that kid yelling at me to pick up the pace… Wait, did she just sing “Baby, you’re a piece of pork”?! No, I’m just hungry. And craving bbq… with 1 more mile to go.
Thats’s ok, I’ll just think about what’s waiting for dinner when I get home.
Oh wait. It’s salad night.
And that ladies and gentlemen is when I break out the beef and put my salad on a burger (I’m still eating the veggies…). Or whip up these delicious bbq chicken legs.
Here’s what you’re gonna need:
For the brine:
1/2 quart buttermilk
1/4 cup salt
2 tablespoons sugar
1-2 tablespoons bbq rub
For the chicken:
1 pound chicken legs (or wings)
1/4 cup bbq rub (to taste)
1 cup bbq sauce (homemade is always better, but your favorite bottled variety is a-ok)
2 green onions (for garnish, optional)
Here’s what you’re gonna do:
Mix all of the brine ingredients until dissolved.
Add chicken to the brine and fill with water until the chicken is covered. Cover and store in the fridge for 3-5 hours.
Remove chicken from the brine and pat dry (this part is important, don’t skip it). Fire up the grill.
Rub the chicken with the…rub. Easy, right?
Throw those yummies on the grill over medium heat and let em get nice and crispy for about 5 minutes. Flip em over and wait another 5. This is prime “frosty beverage enjoying” time.
Next comes the bbq sauce! Use a pastry brush to add a nice bbq glaze to each wing (make sure that you flip them over and get all the sides of each wing).
Close up the grill and let them cook another 10-12 minutes or until done (final cook time depends largely on how big your wings are, I recommend using a meat thermometer to be sure).
Once you add the bbq sauce make sure that you keep a pretty close eye on the wings and turn them every minute or so as there is alot of sugar in bbq sauce and it will burn if left alone on the grill for too long.
Remove the legs from the grill and cover with aluminum foil for about 5 minutes to let the juices settle.
All that’s left is to top with some green onions and serve!