Miss Maddy helps me quite a bit in the kitchen. She always loves anything that she thinks as being destructive. When I let her crumble (aka ball up) the sheets of aluminum foil for this this she thought she was REALLY doing something. Another thing that I’ve started letting her do is help me to name dishes we’ve cooked. Sometimes we end up with great names, sometimes not so great. This one…. well, it was fantastic! I couldn’t have named it better myself. I suppose to a four year old that chicken legs look like oversized buffalo wings (and she’s been really getting into Dino Dan and Dinosaur Train lately). Hince the “Crock Pot Dinosaur Wings”. PERFECT name for this crock pot recipe. 
Here is how we did it: Ingredients:
- 3 – 4 lbs of chicken legs
- salt and pepper for seasoning
- favorite bottled barbecue, buffalo or terriyaki sauce
Directions:
- Ball up 10″ sheets of aluminum foil and line the bottom of a 6 quart Crock-Pot® .
- Season the chicken legs with salt and pepper, leaving the skin on.
- Lay the chicken legs in an even layer over the balls of foil. This will allow the fat rendered to fall down to the bottom of the crockery and will keep your chicken from swimming in it.
- Cover and cook on high for 4 – 5 hours or low for 7 – 8 hours.
- Once done, line a baking sheet with aluminium foil.
- Turn oven to “BROIL”.
- Coat the chicken legs with favorite sauce(s) and place in even layer on lined baking sheet.
- Stick in oven under broiler for 4 – 5 minutes on each side. DO NOT walk away from this. It could start to burn quickly and easily.
- Serve with ranch or blue cheese dressing as desired.
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