Fill a big pot with enough water to cover the legs. You want them submerged, not doing a shy toe-dip. Add a generous pinch of salt—think ocean water, not salty tears. Bring that water to a rolling boil, the kind that makes the lid jump a little.
Now, drop those frozen legs in. Don’t thaw them first! You’ll hear a satisfying sizzle, and maybe a splash. Cover the pot, and once the water returns to a boil, start your timer. For standard clusters, 5 minutes is the sweet spot. For thinner legs, aim for 4 minutes. For thicker, meaty ones, go 6 minutes max.
When the timer dings, pull them out immediately. Use tongs, don’t burn your fingers. Drain them in a colander, and maybe give them a little shake to get rid of excess water. They’re ready to serve—hot, salty, and perfect.
