Tuesday, July 14, 2009

Sticky Chicken Legs... MMMMM!!

The sauce for these chicken legs is honestly amazing. One of the best things I have ever eaten. It's an old family recipe from my mom, but I think I may have modified it slightly. It tastes best when served with baked corn on the cob and roasted potatoes. I suggest using organic, free range chicken legs, and organic honey and ketchup. This recipe makes enough sauce for about 7 regular sized chicken legs.

  • 1/2 cup ketchup
  • more than 1/2 cup honey (maybe 3/4 of a cup)
  • several shakes of Worcestershire sauce (gluten free of course!)
  • a few shakes of apple cider vinegar
  • ~ 1-2 tsps of brown sugar
  • ~ 1/4 - 1/2 tsp each of paprika, garlic powder, and onion powder
What you do:
  1. Preheat oven to about 350 F (180 C).
  2. Mix all of the ingredients up in a bowl.
  3. Line the legs up in a roasting pan or glass dish (8 legs should be enough for 2 ppl) and brush the sauce all over them. If you don't have a brush, then dunk the legs in the sauce real good. I find that the sauce sticks best to the legs when they are dry. So, after washing the legs in water, dry them off with a paper towel.
  4. Bake in a hot oven until done! It usually takes about 30-40 minutes in my oven. You might want to cover it for the first 15 minutes with tin foil, and leave uncovered for the rest of the time. Leaving it uncovered increases it's stickiness, which is key to the yumminess.
  5. Serve with baked corn on the cob* and roasted potatoes**
*Baked corn on the cob (I promise this is better than boiled!): Shuck the corn. Put corn on a square of tin foil. Top with freshly ground salt and pepper and a large square of butter. Wrap the corn in the tin foil (1 corn per foil square). Bake for about 15-20 min or until done.
**Roasted potatoes: In a bowl, mix cubed potatoes with salt and pepper and olive oil (and maybe some butter too if you want). Roast in oven for the entire time the chicken is cooking. They are done when crispy on the outside and soft on the inside.

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