Here are the basic techniques for making big mess of smoked hot legs.
1. You can get good chicken legs or leg quarters from any local grocery store. I buy a couple of packages, depending on how many people I am serving.
2. Prepare a batch of brine by combining 1/2 cup of kosher salt in 1/2 gallon of water. You can add some other spices to the brine if you wish. I add some garlic and poultry seasoning. Soak the parts in the brine for at least an hour.
3. Spray your pieces with cooking spray, this will make the skin come out crispy. Then apply a good coating of your favorite dry hot wing mix. I like Hooters brand, but there are many brands of dry wing mix.
4. Prepare your smoker and get the fire up to at least 300° F. I only use apple wood to smoke chicken. I like the mild flavor with poultry. Place them on the smoker . Chicken will cook faster at high temp and will not affect the tenderness. I usually cook them for 2 hours, but you can monitor the temp. Take them off when they reach 180 - 190° F.
5. Take the legs off and let them rest for 10 min. Slather them with wing sauce or serve them plain. They are great!
