Sticky Chicky Legs
This is what we had for supper tonight. It sounds like a bit of work, but it was worth it. Even my picky pickle ate some. Serve with rice and steamed veggies or a nice salad. I think this would be nice with boneless/skinless chicken breasts and fresh garlic and ginger, but this is what I had on hand (BIG chicken sale a few weeks ago). I think a bit of fresh chives (finely minced) or thinly sliced green onion sprinkled over the top before serving would be a great finishing touch and nicely compliment the sweetness of the glaze.
Sticky Chicky Legs
3 lbs. chicken legs
1 egg, lightly beaten
1 cup GFCF flour blend (I used a bean flour blend)
1 c oil
Sauce:
¾ c brown sugar
½ c rice vinegar
3 T soy sauce
3 T water
3 T sesame seeds
½ t garlic powder
½ t ground ginger
½-1 t crushed red pepper flakes
1/2 t salt
Preheat oven to 350 degrees F
Remove skin from chicken legs. Dip legs in egg and coat with GFCF flour blend. Heat oil in large, deep skillet over med-high heat. Fry legs until golden. Place in shallow oiled roasting pan.
In a small bowl combine sauce ingredients and pour over chicken legs.
Bake in preheated oven for 30 to 45 minutes, basting legs a few times with sauce, until done. Sauce will thicken into a glaze. Halfway though cooking flip the chicken legs over to put the part that was not cooking in the sauce into it.
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