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My review
Sriracha Honey Chicken Legs
51
Nicole
"This is a Korean-style sweet and spicy sauce. It is very good on baked or grilled chicken."
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Ingredients
1 h 5 m servings 489Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Note:
- This isn't quite a Paleo dish because of the sriracha, and it isn't 100% low carb because of the honey, so I have labeled it primal since it's somewhere in between.
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Reviews
Read all reviews 7094 Ratings
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Most helpful positive review
5/21/2017
Loved this recipe. I used chicken thighs instead of legs. Also added a little more organic honey. Poured the "glaze" on and put chicken back in the oven for about 15 more minutes to let it bake ...
Most helpful critical review
5/27/2017
Made this recipe as written, with the exception of increasing the Sriracha since we love our food spicy! I just think the thyme overpowered the chicken. I'll make this again but with maybe 1/2 t...
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5/21/2017
Loved this recipe. I used chicken thighs instead of legs. Also added a little more organic honey. Poured the "glaze" on and put chicken back in the oven for about 15 more minutes to let it bake ...
2/1/2017
Made this exactly as recipe was written. It is easy and delicious, that will have you craving more in the middle of the night. Double the recipe so you have some in your fridge for that midnight...
7/10/2017
I left the skin on and grilled the chicken legs. My son loved the sauce and said it had a bite and was sweet but wasn't too spicy. He wants it on wings the next time I get wings. I wouldn't chan...
12/3/2017
Followed this recipe to a tee. I cooked the chicken in a cast iron frying pan and it caramelized the skin super well. The sauce really kicks this chicken into gear. I paired it with Asparagus wr...
3/29/2017
This is sure to be a new family favorite. I made this tonight and followed the directions except that I didn't have any thyme so I used a little oregano and poultry seasoning instead. Fantastic!
3/9/2017
My 1960 'meat and potatoes' husband said "mmnn" at least 4 times while he was eating these Korean style chicken legs ....need I say more ??. No substitutes ......delicious ! Carole VH
1/22/2017
Made as written and this turned out pretty good. I think the only change I would have liked was more Sriracha to balance out the honey. I used only the oven but next time I think I will toss the...
7/29/2018
Only change is added another tablespoon of honey, soy made it a bit salty for my taste. Family loved it and suggested wings next time. Definitely a keeper.