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Maple Sriracha Chicken Legs
Serves 6 |
Lightly crisp, sweet and spicy.
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Ingredients:
| 6 chicken legs |
| 1 1/4 teaspoons seasoned salt |
| 1 teaspoon black pepper |
| For Seasoned Flour: |
| 1 1/4 cups flour |
| 1/2 teaspoon salt |
| 1/4 teaspoon ground cumin |
| 1/2 teaspoon onion powder |
| 1/2 teaspoon garlic powder |
| 1/2 teaspoon ground black pepper |
| 2 teaspoons all-purpose seasoning |
| For Maple Sriracha Sauce: |
| 2 tablespoons maple syrup |
| 3 tablespoons Sriracha sauce |
| 2 sprigs fresh rosemary, finely chopped |
| 2 sprigs fresh thyme, finely chopped |
| 1 spring onion, finely sliced |
Directions:
- Preheat oven to 400° F. Line a baking sheet with aluminum foil.
- Wash and pat dry the chicken. Sprinkle seasoned salt and black pepper over chicken.
- Combine the flour, salt, cumin, onion powder, garlic powder, black pepper and all-purpose seasoning. Stir until well combined.
- Add the chicken legs to the seasoned flour, toss to coat. Arrange the chicken on the baking sheet. Tent foil over the chicken.
- Place in the oven and bake for 30 minutes covered.
- Combine the maple syrup, Sriracha sauce, rosemary, thyme, and spring onion in a separate mixing bowl.
- Remove the foil cover. Brush the chicken legs with the maple sriracha mixture. Return to the oven and bake for an additional 10-20 minutes, to desired crispiness.
| Cooking Method: | Bake |
| Main Ingredient: | Chicken Leg |
| Course: | Dinner |
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