Chili And Honey Chicken Legs Recipes

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.

SRIRACHA HONEY CHICKEN LEGS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Combine chicken legs, olive oil, thyme, garlic powder, paprika, salt, and pepper in a large bowl. Mix chicken legs until coated and arrange on the baking sheet.
• Bake in the preheated oven until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), 45 to 50 minutes.
• Combine honey, butter, sriracha sauce, and soy sauce in a saucepan over medium-low heat; cook and stir until butter is melted and sauce is smooth, about 5 minutes.
• Pour sauce into a large bowl. Transfer chicken from the baking sheet to the bowl using tongs; toss until coated with sauce.

CHILI CHICKEN

Steps:

• In a large bowl, mix together the honey, sweet chili sauce and soy sauce. Set aside a small dish of the marinade for basting. Place chicken drumsticks into the bowl. Cover and refrigerate at least 1 hour.
• Preheat an outdoor grill for medium-high heat.
• Lightly oil the grill grate. Arrange drumsticks on the grill. Cook for 10 minutes per side, or until juices run clear. Baste frequently with the reserved sauce during the last 5 minutes.

HONEY CHILI CHICKEN

Steps:

• Remove giblets from chicken and discard.
• Rinse chicken and cut into small serving-size pieces.
• Combine flour and salt.
• Coat chicken pieces with flour mixture.
• Heat oil in wok to 375ºF.
• Add chicken pieces, one at a time, to hot oil (cook only 1/3 of the pieces at a time).
• Cook until golden, about 5 minutes.
• Drain on paper towels.
• Repeat with remaining chicken.
• Pour all but 1 tablespoon of the oil out of wok.
• Combine water, lemon juice, cornstarch, chili sauce and soy sauce.
• Add ginger to oil in wok.
• Stir-fry 1 minute.
• Add honey to ginger.
• Cook and stir 1 minute.
• Add cornstarch-chili mixture to honey and ginger.
• Cook and stir until mixture boils, about 1 minute.
• Stir chicken pieces into chili mixture.
• Cook and stir until chicken is hot throughout, about 3 minutes.
• Stir in onions.
• Cook and stir 1 minute.

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.