Last month I defrosted a ginormous tray of frozen chicken legs and then had no idea what to do with it. Usually I’m really independent when it comes to choosing the recipes I make (Pinterest is usually my favorite way to decide), but this time I sought help on Facebook, asking for ideas. Being connected to many fabulous cooks, I got many, and I chose this one because I had every ingredient and making them wouldn’t require an extra trip to the store. Score!
The recipe is actually meant for chicken wings but it works great on legs (and would also work great on any other part of the chicken, for that matter). I mean what part of chicken doesn’t taste great with some sticky-smoky-salty-sweet glaze on it, right? So good! And for those not firing up their ovens in the heat of summer, I really think these could be done on the grill, but I think you’d have to grill them naked and then brush the sauce on near the end of the cooking time so that it wouldn’t burn up. If you try it with success, please let me know!
Sticky Sesame Chicken Legs or Wings
1 large garlic clove
3/4 teaspoon salt
2 tablespoons soy sauce (I use reduced sodium)
2 tablespoons hoisin sauce
2 tablespoons mild honey
1 teaspoon Asian sesame oil
Pinch of cayenne
3 lb chicken legs, wingettes or chicken wings*
1 1/2 tablespoons sesame seeds, lightly toasted
1 scallion (green part only), finely chopped
Put oven rack in upper third of oven and preheat oven to 425°F. Line a large shallow baking pan (17 by 12 inches) with foil and lightly oil foil.
Mince garlic and mash to a paste with salt using a large heavy knife. Transfer garlic paste to a large bowl and stir in soy sauce, hoisin, honey, oil, and cayenne. Add wingettes to sauce, stirring to coat.
Arrange legs or wingettes in 1 layer in baking pan and roast, turning over once, until cooked through, about 35 minutes (the time is for wingettes but I really don’t remember cooking my drumsticks any longer! Maybe 10 minutes more? Just start checking at 35 minutes). Transfer legs or wingettes to a large serving bowl and toss with sesame seeds and scallion.
*If using chicken wings instead of wingettes, cut off and discard tips from chicken wings with kitchen shears or a large heavy knife, then halve wings at joint.
Recipe source: Epicurious