10 chicken legs and 10 chicken wings
2 cups of potato crisps of your choice – I used Ruffles smoky BBQ
1 tbsp of granulated onion flakes
1 tbsp of granulated garlic
Kosher salt and black pepper to taste
olive oil for coating the chicken
Crush the crisps in zip-top bag using a rolling pin and then add in your onion, garlic, salt and pepper. Go easy on the salt as the crisps are already pretty salty. The mixture should be pretty well pulverised but chunky enough to leave a tasty crunch. Coat your chicken with olive oil and then dredge them in the coating. Make sure you cover the chicken uniformly and then gently place them on the wire rack. The less you touch the chicken, the more the coating will stick.
Set up your grill for indirect heat and set the temperature at 425F. Use a well oiled wire rack for the chicken as the regular grates on your grill will surely remove a lot of the coating on the chicken. Place your drumsticks/wings on the rack and close the dome. Set your timer for 40 minutes turning the chicken at about the 25 minute mark. Shoot for an internal temperature of 165F for your drumsticks and serve them up with some potato wedges and corn on the cob.
We had our brand new neighbours over to watch Sebastian Vettel win the 6th Singapore GP. Quite frankly it was an uneventful and boring race but the company was great!!!
Overall Alex Rating: 8/10