Incredibly craveable low-carb meal with very little sugar.  We're watching our carbs and cutting sugar before swimsuit season arrives in a few months!

Preheat the oven to 450 degrees.  Wash and dry 12 chicken legs with the skin on (about 3 pounds total).  Line a large cookie sheet with heavy-duty aluminum foil and alternate chicken legs in two rows, so there is an even amount of space between them.

Lightly sprinkle the chicken legs on both sides with fresh ground black pepper, Creole seasoning, Blackened seasoning, onion powder, garlic powder, and Montreal Chicken seasoning.  No salt is necessary because all the seasoning mixes will likely have plenty of salt in them.  Shake legs back and forth on pan to roll them around in excess seasonings and adjust placement so they are evenly spaced again.

Roast chicken legs for 30-40 minutes, flipping with tongs after 15 minutes and keeping a close watch on them for the last 5- 10 minutes to prevent burning.

While chicken is roasting, dump a bottle of Frank’s Red Hot Buffalo Wing Sauce into a large bowl.  If you use a plastic bowl, the sauce may stain it.

Remove chicken legs from oven when fully cooked (at least 160 degrees on a meat thermometer that is not touching the bone) and using a fresh pair of tongs, place legs immediately into the bowl with the wing sauce.  Carefully drain the excess chicken juices into the bowl.  Shake the bowl to coat the chicken well and let cool to touching temperature while making the salad.

If serving the next day (you can try to wait that long to eat these, but you may not be successful), let the chicken cool in the bowl to room temperature, but not more than 60 minutes.  Transfer to a gallon-size freezer bag and refrigerate, preferably in a meat drawer, which will be colder than the rest of the fridge.  Make the salad while reheating chicken on the stovetop, in the microwave or in the oven.

Make a large salad of roughly chopped Romaine and Iceberg lettuces tossed with Ranch or Blue Cheese dressing, carrot and celery sticks.  Serve chicken with ice-cold light beer and small containers of extra sauce and dressing for dipping.  Have many napkins ready!
 
©2010 Nicole Wiese