Chile Garlic Chicken Legs Recipes

CHILE-GARLIC CHICKEN LEGS

Steps:

• In a large saucepan, heat oil over medium-high heat. Add chicken, skin side down, and cook until skin is golden and crisp, about 5 minutes. Flip and cook 2 minutes more. Transfer chicken to a plate. (May need to do this in batches, depending on the size of your saucepan.).
• Discard all but 1 tablespoon fat from pan. Add garlic and cook, stirring, until fragrant, 30 seconds.
• Stir in vinegar, soy sauce, red-pepper flakes, and sugar.
• Return chicken to pan, skin side up. Bring to a boil, cover, and reduce heat to low; cook 15 minutes (liquid should be gently simmering; adjust heat if necessary).
• Uncover, raise heat to medium, and cook until sauce is reduced by half, at least 10 minutes.

CHILI AND HONEY CHICKEN LEGS

Steps:

• Put oven rack in upper third of oven and preheat oven to 425°F. Line bottom of a 15- by 10-inch shallow baking pan with foil and set an oiled large metal rack in pan.
• Stir together chili powder, honey, lime juice, salt, and pepper in a large bowl, then add chicken and turn to coat completely.
• Transfer chicken to rack, arranging in 1 layer, then bake, turning over once, until cooked through, 30 to 35 minutes.

CRISPY BAKED CHICKEN LEGS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place chicken legs in a large bowl. Spread chili powder, garlic powder, cayenne, and salt onto the chicken; pour sauce over top. Mix thoroughly and transfer to a baking sheet.
• Bake, uncovered, in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).