CRISPY OVEN BAKED CHICKEN LEGS
Crispy Chicken Legs with Buffalo and Brown Sugar Sriracha Sauces. Easy, cheap and perfect for your next party!
Ingredients
Chicken Drumsticks
- 4 to 5 pounds chicken drumsticks a max pack
- salt and pepper to taste
- 2 tablespoons cornstarch
Spicy Buffalo Garlic Sauce
- ⅓ cup butter
- 1 teaspoon garlic, minced
- ⅓ cup hot wing sauce, any brand
Brown Sugar Sriracha Sauce
- ⅓ cup butter
- 2 tablespoons brown sugar
- ⅓ cup Sriracha
Instructions
To make Chicken Drumsticks
- Preheat oven to 400°F degrees.
- Line a baking sheet with foil, and top it with wire racks to keep the chicken up off the baking sheet. For easy cleaning, spray the racks with cooking spray.
- Using paper towels, dry each chicken leg and place in a large mixing bowl. Season liberally with salt and pepper. Don’t be shy!
- Sprinkle the cornstarch over top, and get in there with your hands and stir them around until the all the drumsticks are evenly coated in cornstarch.
- Place the coated chicken legs on the prepared baking sheet. Bake for 50 minutes to one hour, until they reach 175°F or until the surface is golden brown and crispy.
- Meanwhile; pick a sauce team! Both sauces are simple to make and each yields 2/3 cup of sauce. That’s plenty to coat 4-5 pounds of drumsticks. If you want to try both, make a double batch of legs!
To make Spicy Buffalo Garlic Sauce
- Melt the butter in a small sauce pan along with the garlic. When the garlic begins to sizzle add the hot sauce and stir. Set the sauce aside.
To make Brown Sugar Sriracha Sauce
- Combine the Sriracha, butter, and brown sugar over low heat in a small sauce pan. Heat, stirring until the butter is melted and the sauce is smooth. Set aside.
The moment the magic happens!
- Finally! When the chicken comes out of the oven, pour the sauce into a bowl large enough to hold all the chicken pieces. As soon as the chicken is cool enough to handle; dump the drumsticks in with the spicy sauce and toss until all the pieces are well coated. Use your hands. You can’t be afraid to get messy. Just before you lick your fingers remember these sauces are spicy hot!
- Serve with celery, carrots, perhaps some bleu cheese or ranch dipping sauce and lots and lots of napkins, maybe a drop cloth and for goodness sake - don’t wear white!
Notes
Some white patches of cornstarch may remain visible on the chicken after cooking. That’s totally fine and not problem because they’re going to be covered in sauce.
Tried this recipe?Let us know how it was!