For the chicken:
Preheat smoker to 300 degrees.
Place chicken legs in a small bowl. Pour hot sauce over legs and toss to coat. Sprinkle legs with Competition Chicken Seasoning and Hot Wing Seasoning. Toss to evenly distribute seasoning. Place legs in Grills Wing Rack or lay on grill. Cook for 1 hour 45 minutes, or until legs reach an internal temperature of 170 degrees. Brush legs with sauce and return to grill for 5- 10 minutes to allow sauce to cook onto meat. Serve with extra sauce on the side.
Place all ingredients into a small sauce pan and whisk. Bring to a boil then immediately reduce to a simmer, whisking often. Allow to simmer for 15 minutes or until sauce is beginning to thicken. Remove from heat and allow to cool.
Melissa’s Tip: Pork or Beef, chicken does not have as much intramuscular fats that need to render out to result in tender meat. You can cook chicken at a hotter temperature to ensure you get tender, moist chicken every time. Use a meat thermometer to know exactly when to pull the chicken off the grill. I pull white meat at 165 degrees, and dark meat, such as these legs, at 175 degrees.