Packing for picnic
Sweet and Spicy Chicken Legs
Serves 4. Recipe is from FishEye Wineries.
1/2 cup white wine
1/2 cup honey
1 tbl. light soy sauce
2 to 3 tsps. dry mustard powder, to taste
1 to 2 tsps. Sriracha or other hot chili sauce, to taste
8 to 12 chicken drumsticks
Coarse salt and freshly ground black pepper, to taste
1. Whisk wine, honey, soy sauce, dry mustard and chili sauce in a small saucepan until smooth. Heat, stirring, over medium-low heat until simmering. Cook, stirring frequently, until mixture is thickened and slightly caramelized, about 5 minutes. Remove from heat and set aside.
2. Heat oven to 350 degrees. Line a large rimmed sheet pan with foil. Arrange chicken on the pan and sprinkle on both sides with salt and pepper. Brush chicken legs with half the honey mixture. Bake 25 minutes, then remove from oven.
3. Flip the chicken legs, then brush with remaining honey mixture and pan drippings. Bake 25 minutes more, brushing one more time with pan drippings, until chicken is well browned. Remove from oven and cool.