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.
