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1
Start by clipping the nails off the feet.
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2
I did this by using my kitchen shears and clipping at the knuckle joint.
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3
Discard.
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4
To a large bowl, add feet and rinse thoroughly in cold water.
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5
Transfer to a medium-sized pot and add soy sauce, garlic, salt, and cover them with water.
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6
Bring the pot to a boil, then reduce heat to low and cook for about 2 1/2 hours.
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7
Remove to another bowl, let cool, and place in the refrigerator overnight.
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8
The following day, remove the feet and pour out any excess water.
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9
To a medium-sized pot, on low heat, add the oil.
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10
After a few minutes, add the chicken feet.
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11
At first I was going to deep fry these, but there is so much skin that I knew oil would be popping everywhere, and I did not want that.
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12
I simply wanted to slow cook them for about 15 minutes on low heat to continue to cook them.
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13
After about 15 minutes, remove them with a slotted spoon or spider to a paper-towel-lined sheet pan to let any excess oil drain off.
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14
Preheat oven to 325 degrees F.
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15
Line a sheet pan with parchment paper.
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16
Add the chicken feet and sprinkle barbecue seasoning all over.
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17
Stir around so that everything is covered with seasoning.
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18
Place them into the oven and slow roast until they are nice and crispy, about 45 minutes to 1 hour.
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19
Every oven is a bit different so keep an eye on them until they are nice and dark golden brown and crispy.
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20
Remove from the oven, place them in a bowl, and dig in.
