How to Make Maple Sriracha Chicken Legs
These Maple Sriracha Chicken legs carry sweet and spicy notes which balance so well with the natural juices of the meat.
Sweet and Spicy go hand in hand in our household. This maple sriracha chicken is incredibly tasty! Its an amazing balance of sweet and tang with a gradual burst of heat.
Baking Chicken Legs
Baked chicken is one of the easiest meals to make. It honestly requires no work at all besides cleaning and seasoning.
One thing to note, this chicken is lightly seasoned then coated in a seasoned flour. This is to ensure the meat and coating both have an even amount of flavor. Once you add the maple sriracha glaze to the you have a well flavored chicken.
Maple Sriracha Glaze
The maple glaze is simple due to the chicken being well seasoned already. The natural oils from the fresh Thyme and Rosemary marry well with the maple and sriracha.
Now, adjusting the flavor of the sauce is completely by choice. If you want more heat, add it and vice versa.
Also note this sauce is good on vegetables as well so please don’t limit this to just chicken. I have brushed this on roasted carrots and asparagus and it was to die for.
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How to Make Maple Sriracha Chicken Legs
AuthorsefordCategorychicken, Chicken, dinner ideas, Lunch ideas, Marinades, PoultryDifficultyBeginnerThese Maple Sriracha Chicken legs are the right balance of sweet and spicy with a crisp and delicious skin. Perfect for baking, frying or grilling.
Preheat Oven 250C/400F.
To Start, Wash chicken with lemon/lime water and vinegar to get rid of the rawness then rinse and pat dry. Add seasoned salt and pepper and massage well.
Next, in another bowl, combine the seasoned flour ingredients and mix well. Toss the legs into the seasoned flour then place onto a baking tray and cover with foil.
Bake the chicken at high temperature for 30 minutes covered.
After 40 minutes, remove foil, add the maple sriracha sauce to the chicken then return to the oven. Continue to bake until the skin is to its desired consistency.
Finish with a final brush of any left over sauce and serve.
In a medium bowl, combine Sriracha sauce, Maple syrup, spring onions and herbs. When chicken is halfway cooked brush or spoon on the sauce then return the chicken back to the oven to finish.
NOTE: This sauce can be used for grilling and frying as well:
For grilling: Brush sauce on the chicken halfway through the cooking process and more after it has finished.
For frying: Apply the sauce after the chicken has been fried thoroughly.
Ingredients
Directions
Preheat Oven 250C/400F.
To Start, Wash chicken with lemon/lime water and vinegar to get rid of the rawness then rinse and pat dry. Add seasoned salt and pepper and massage well.
Next, in another bowl, combine the seasoned flour ingredients and mix well. Toss the legs into the seasoned flour then place onto a baking tray and cover with foil.
Bake the chicken at high temperature for 30 minutes covered.
After 40 minutes, remove foil, add the maple sriracha sauce to the chicken then return to the oven. Continue to bake until the skin is to its desired consistency.
Finish with a final brush of any left over sauce and serve.
In a medium bowl, combine Sriracha sauce, Maple syrup, spring onions and herbs. When chicken is halfway cooked brush or spoon on the sauce then return the chicken back to the oven to finish.
NOTE: This sauce can be used for grilling and frying as well:
For grilling: Brush sauce on the chicken halfway through the cooking process and more after it has finished.
For frying: Apply the sauce after the chicken has been fried thoroughly.
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