Cooking time: 60-90 mins

Serves: 6 – 8

Gluten-Free

Ingredients

12 chicken drumsticks, skin on

1 cup olive oil

1 cup yellow mustard

2 tbsp coarse ground sea salt

2 tbsp cracked black pepper

½ tbsp garlic salt

1 tbsp smoked paprika

1 tbsp brown sugar

1 cup buffalo sauce (Note: Some buffalo sauce brands are not gluten-free, so if this is a concern, look for a gluten-free option.)

1 stick butter, melted

1 small bunch chives chopped finely for garnish

Instructions

1. Coat the chicken legs with the olive oil, yellow mustard, 1 tbsp of salt, 1 tbsp pepper, and olive oil.
2. Preheat the grill to 350°Fand place the chicken legs in an aluminum roasting pan.
3. Cook chicken legs in roasting pan for 30 minutes, then flip and cook for another 30 minutes. Remove the chicken legs from the grill. *Note: At this stage, the chicken legs should be cooked through. The next steps are to ensure a nice crispy skin.
4. Turn the grill up to 450°Fwith the lid closed to get up to temperature faster.
5. In a large bowl mix together the garlic salt, smoked paprika, brown sugar, ½ cup buffalo sauce, salt & black pepper. Then place directly onto the grill for about 10-15 minutes, turning regularly and brushing a little melted butter on them to help crisp the skins.
6. Remove from grill and toss in a bowl with the remaining buffalo sauce and chopped chives, your favorite ranch dip, & optional red pepper flakes. Serve.