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Low until the internal temp is approaching 75 / 80 ("safe" is 75 ish for breast, a little more for boney bits), then under a hot grill to crisp / crucnh / forget and incinerate.
Low can be as low as 100 - as long as it's more than 80, it'll cook. It depends on how long you have.
Slashing - meh, maybe helps the marinade a bit.
I'm all about sous vide for chicken legs - it means I can buy whole chickens, and just freeze the legs vacuum packed in a marinade until I need them. Then 2 - 3 hours at 75 and finish under the grill / on the barbecue.
NotThamesWater
Anyway, my question.
Not bbq but thought this might be a good place to ask. My OH bought a load of chicken legs. I've previously done wings as a kids activity where we make different marinades together, so plan to do the same with the legs.
My question is on the best way to cook drumsticks in the oven. Does anyone have any tips or do things like slashing the thicker sections?