Cast Iron Barbecue Chicken Legs from Southern Grit: 100+ Down-Home Recipes for the Modern Cook by Ke

Ingredients

• 2 Tbsp salt, plus more to taste
• ½ cup [120 ml] chipotle pepper sauce
• 3 cups [720 ml] chicken stock or broth
• ¼ cup [60 ml] Cholula hot sauce
• ¼ cup [60 ml] barbecue sauce (my favorite is Sweet Baby Ray’s)
• ¼ cup [60 ml] olive oil
• 8 bone-in, skin-on chicken legs, rinsed and patted dry
• ½ cup [120 ml] apple cider vinegar
• 1 Tbsp Tajín Clásico seasoning