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These Finger-Lickin' Honey Chili Chicken Legs blend tangy, rich, and fiery tastes in every bite. Featuring a gooey, browned coating and crunchy exterior, this meal works great as a simple, tasty dinner option for busy nights.
What You'll Need
- Skin-on Chicken Legs: Moist and soft, these legs cook up wonderfully whether baked or fried, giving you tasty meat with a crunchy outside.
- Neutral Oil: A plain, cooking oil that makes the skin super crispy and helps spices stick better.
- Citrus Pepper: Gives a tangy, zingy kick with some peppery warmth.
- Minced Garlic: A basic flavor booster that works well with the sweet and tangy coating.
- White Pepper and Salt: Basic flavor makers that bring out the chicken's natural taste.
- Thai Sweet Sauce: The main coating ingredient, bringing sweetness with a mild spicy punch.
- Dark Sauce: Adds richness and savory notes, cutting through the sweetness.
- Fish Sauce: A thick, savory mix that makes the coating richer and stickier.
- Toasted Nut Oil: Brings a lovely smell and fits perfectly with the Asian taste profile.
Steps to Follow
- Step 1: Getting Your Chicken Ready (Oven or Air Fryer)
- Heat your oven or air fryer to 375°F (190°C). Wipe the chicken legs dry using paper towels so they'll get extra crispy when cooked.
- Step 2: Add Your Spices
- Grab a tiny bowl, mix your oil, citrus pepper, minced garlic, salt, and white pepper. Coat the chicken legs all over with this mix.
- Step 3: Cook Your Chicken
- For air fryers: Put chicken skin-down and cook at 375°F for 15 minutes. If using an oven: Cover a tray with baking paper and cook skin-down for 20 minutes at 400°F. Then flip and cook another 10 minutes till skin gets crispy.
- Step 4: Make Your Sticky Mix
- In a big bowl, stir together Thai sweet sauce, dark sauce, nut oil, and fish sauce until smooth. Put aside for brushing later.
- Step 5: Brush On Your Gooey Mix
- While chicken cooks, brush it several times with your sticky mix, trying to do this at least 4 times to make a caramelized layer.
- Step 6: Final Cooking and Browning
- After brushing, cook 10 more minutes or until chicken hits 165°F (74°C) inside. For extra crunch, turn on the top heat for the last 2-3 minutes, but watch it closely so it won't burn.
How to Serve and Keep
- Put your Finger-Lickin' Honey Chili Chicken Legs on top of white rice, or eat them with sautéed veggies for a full meal.
- Top with sliced green onions or toasted seeds for more color and taste.
- Keep any extras in a sealed box in the fridge for up to 3 days.
- To warm up, put in a pan over low heat or microwave until hot, but don't overcook them.
Good to Know
- Want more kick? Throw in some chili flakes to your mix or drizzle hot sauce on top.
- Make sure chicken hits 165°F (74°C) inside to be safe to eat.
- Brushing many times while cooking makes the sticky, brown coating taste even better.
Chef Tricks
- Gordon Ramsay says always dry your chicken before cooking for golden, crispy skin.
- Roy Choi likes using nut oil to make Asian-style coatings taste richer.
- Jamie Oliver thinks a quick blast under high heat gives chicken skin an amazing brown finish.
What Makes This So Good
- This meal mixes sweet, savory, and hot flavors into one amazing coating.
- The chicken has crunchy skin with a sticky layer, making it fun to eat.
- You can make it fast and easy, perfect for busy weeknights.
Different Ways to Make It
- Can't eat gluten? Use gluten-free dark sauce and check your Thai sweet sauce doesn't have gluten.
- Try skinless chicken legs or wings if you want, just cook them less time.
- Throw in chunks of colorful peppers or green trees to the pan for a built-in side dish.