Chinese Style Chicken Legs & Wings

Jacques really enjoys chicken legs and wings. I recall, once upon a time I did too, however somewhere along my life this changed for me. Be prepared for licking your fingers with this sweet and sticky recipe.

Ingredients for the Chicken Legs & Wings:

• 1/4 Cup Cornstarch
• 2 lb Chicken Legs & Wings
• Pepper (to taste)
• Salt (to taste)

Ingredients for the ​Sauce:

• 1/4 Cup Soy Sauce
• 1/4 Cup Water
• 1 TBSP Brown Sugar
• 1 TBSP Cornstarch
• 1 TBSP Fresh Garlic (minced)
• 1 TBSP Fresh Ginger (minced)
• 2 TBSP Hoisin Sauce
• 2 TBSP Honey
• 1 TBSP ​Oyster Sauce
• 1 TBSP Rice Vinegar
• 1 TBSP Sesame Oil
• 1 TSP Chili Garlic Sauce

Instructions:

Preheat oven to 450F.

In a mixing bowl, add chicken ingredients and toss well. Place chicken on a parchment lined baking sheet. Bake for 15 minutes. While baking, prepare the sauce.

For the sauce mix the cornstarch, water together and set aside. Mix all other ingredients together in a small saucepan over medium heat until boiling. Occasionally stirring. Add the water mixture and consistently stir on simmer until thickened. Remove from heat.

Remove chicken from the oven. Generously, brush with sauce mixture. Return to the oven for 10 minutes. Repeat this process one more time. Serve hot.

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Tips:

• Leftovers last up to 6 months in the freezer.
• Leftovers last refrigerated 3 – 4 days.
• Makes for a delicious appetizer or meal served with rice (plain white or stir fry).
• We try to limit our salt intake for health reasons, so we opt for the low salt Soy Sauce.
• You may garnish with fine cut green onions or sprinkled sesame seeds.
• You may opt to fry the chicken in deep vegetable oil. We strive for the healthier route.