The Best Baked Chicken Legs I have ever had in my whole life! Just pop these legs in the oven, and you’ll have a crispy chicken dinner! You can use Thighs or even breasts if you like. Or mix it up
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WHAT YOU NEED:
3/4 cup honey
1/2 cup soy sauce
1/4 cup ketchup
2-4 tsp of hot sauce I used Franks
2–3 cloves garlic, minced (or 1 heaping teaspoon of jarred minced garlic)
some ground pepper, onion powder, dash of cumin, chili powder or flakes depending how spicy you like it.
How to make it:
Preheat the oven to 350 degrees F. Lay the chicken legs out in a foil-lined baking dish with high sides (the foil is to make clean up easier — it’s not essential but helps a whole lot). A high-sided sheet pan is the best option because it has sides to keep everything in, but it is big enough that the chicken isn’t drowning in the sauce. It will caramelize best if half of the chicken is poking out of the sauce while cooking.
In a glass measuring cup, measure out the honey, soy sauce, and ketchup. Add the minced garlic, and stir. If the mixture doesn’t combine well, microwave it on high for 30 seconds and stir again. Pour the honey mixture over the chicken legs.
Put the chicken legs in the oven and bake for 45 minutes. Take the chicken out of the oven, and rotate it so that the bottom that was in the sauce is now on top, out of the sauce.
Put the legs back in the oven. Raise the heat to 425 degrees F., and bake until the sauce is bubbly and starts to caramelize on the chicken legs. This should take about 15 minutes.
Remove the chicken from the oven, and allow to rest for 5 minutes before serving. Serve the sauce the the chicken cooked in with the meal or over rice if you’d like.
NOTES
A pan slightly larger than 9×13 inch with sides is the best option because it has sides to keep all the juice in but is big enough that the chicken isn’t drowning in the sauce. It will caramelize best if half of the chicken is poking out of the sauce while cooking. My pan is 11×15 inches and it works best. If your pan is too large though your sauce will be too shallow, evaporate and burn.
Lining your pan with foil makes clean-up much easier. I recommend it.
The sauce that the chicken cooks in is delicious over cooked rice and steamed or roasted vegetables (like broccoli and cauliflower) to round out the meal.
I like to use a little meat thermometer to make sure the chicken is done!
This recipe is also easy to make in the slow cooker. I change the portions a bit (use a 1/2 cup of ketchup, honey, and soy sauce), but it still tastes great. It’s a little less sticky, but it’s simple and flavorful.
How to cook chicken legs in a slow cooker: Place all of the chicken legs in the bottom of a slow cooker. Pour the sauce over the chicken legs. Slow cook on low for 6 hours or on high for 4 hours, until the largest piece of chicken registers 165 degrees F. on an instant read thermometer.
This option is great for when you need to cook while you are busy or gone. You can start it in the middle of the day and have dinner on the table This option leads to flavorful moist chicken, but the outside and skin don’t crisp at all.
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