Ingredients
Porter Buffalo Chicken Legs
- 16 chicken legs
- 8 oz. Deschutes Black Butte Porter
- 12 oz. Frank's Hot Sauce
- 2 Tbsp Tapatio Hot Sauce
- 1 stick butter
- 1 Tbsp cayenne
- 2 Tbsp chili powder
- 1 Tbsp garlic powder
- 2 cups buttermilk
- 12 oz. gorgonzola
- 4 oz. Deschutes Black Butte Porter
- 8 oz. cream cheese
- 3 Tbsp sour cream
- 2 Tbsp Tapatio Hot Sauce
- 1 Tbsp garlic powder
Directions
- Porter Buffalo Chicken Drumbsicks
- Melt butter in a large sauce pan. Add Frank's Hot Sauce, Tapatio Hot Sauce, cayenne, chili powder, garlic powder and Deschutes Black Butte Porter to melted butter.
- Place chicken legs into sauce over super-low heat. Allow to sit for one hour in sauce. Place legs into freezer bags and refrigerate for at least two hours. Bring remaining sauce to simmer and reduce by 1/3, reserve.
- Heat Big Green Egg or other grill to 350°F. Drench legs in sauce, and arrange legs on grill. Cook until the start of char on the outside.
- Now the big secret, mix buttermilk into the used freezer bag. Dunk the hot legs into buttermilk mixture and flash on the grill.
- Porter Gorgonzola Sauce
- Blend all ingredients with immersion blender until smooth. Melt over very low heat, stirring often. Serve platter style with dipping sauce in the center.
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