- Level: Easy
- Total: 50 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 852
- Total Fat
- 43 g
- Saturated Fat
- 11 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 2 g
- Sugar
- 39 g
- Protein
- 73 g
- Cholesterol
- 359 mg
- Sodium
- 1242 mg
Ree’s sticky chicken legs can be served in so many ways. They are great on a buffet table, or you could serve them for dinner with a side of buttered noodles, mashed potatoes or mac and cheese. However you choose to eat them, they will never disappoint.
- Level: Easy
- Total: 50 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 852
- Total Fat
- 43 g
- Saturated Fat
- 11 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 2 g
- Sugar
- 39 g
- Protein
- 73 g
- Cholesterol
- 359 mg
- Sodium
- 1242 mg
Ingredients
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Directions
- Preheat the oven to 450 degrees F. Line a sheet pan with foil and place a wire rack on top.
- Oil and sprinkle the chicken legs with salt and pepper, then place them on the wire rack over the prepared sheet pan. Place in the oven and cook for 20 minutes.
- Meanwhile, mix the honey, soy sauce, ginger, sriracha, rice vinegar and garlic in a small saucepan. Place over medium-high heat and bring to a boil. Let boil for about 2 minutes to thicken. Remove from the heat and set aside.
- Remove the chicken from the oven and brush the glaze over the chicken legs. Return them to the oven to finish cooking, basting every 5 minutes with the remaining glaze, 10 to 15 minutes total.
- Serve, garnished with the diced peppers and green onions.
