I always seem to forget how inexpensive and easy it easy to cook really terrific chicken legs until I’ve just finished teaching a knife skills class. In every knife class, each student finishes by breaking down a whole chicken. We’re left with all of the various pieces, ready to bag and freeze for later classes. But somehow, I always snag a few chicken legs to bake for dinner. Chicken legs are super affordable, usually under $2 a pound, and can be pulled together very quickly. This recipe can be adjusted to be a bit more sweet than spicy. You’ll love it and so will the kids!
Sweet & Spicy Glazed Chicken Legs
- 1/2 cup white wine
- 1/2 cup honey
- 1 tablespoon light soy sauce
- 2 to 3 teaspoons dry mustard powder, to taste
- 1 teaspoon sriracha or other hot chili sauce, to taste
- 8 chicken drumsticks
- Coarse salt and freshly ground black pepper
Whisk wine, honey, soy sauce, dry mustard and sriracha in a small saucepan until smooth. Heat, stirring, over medium low heat until simmering. Cook, stirring frequently, until mixture is thickened and slightly caramelized, about 5 minutes. Cool.
Heat oven to 350°F. Line a large rimmed sheet pan with foil. Arrange chicken on the pan and sprinkle on both sides with salt and pepper. Brush chicken legs with half the honey mixture.
Bake 25 minutes. Remove from oven. Turn chicken legs over and brush other side with remaining honey mixture and drippings on the pan. Bake 25 minutes more, brushing one more time with pan drippings, until the chicken is well browned.
Recipe courtesy of Fish Eye Vineyards