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


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.