Football season is in full swing, and nothing beats some great game day snacks.
I love Buffalo wings, but I wish more meat was on them! I’ve started making Buffalo legs instead (more meat, less work).
This spicy Asian concoction turns up the heat for your game and your meal. The original recipe called for deep frying these chicken legs, but I roasted them instead with a great result.
Chicken leg quarters are on sale at Brookshire’s this week so stock up.
Spicy Asian Chicken Legs
2 lbs chicken leg quarters
3 or 4 cloves garlic, pressed
3 Tbsp water
1/4 cup fish sauce
1/4 cup lightly packed light brown sugar
1 Tbsp sugar
1/2 tsp white pepper
1 Tbsp chili garlic sauce
1 Tbsp chopped scallion (green part only), chopped cilantro and/or mint for garnish
1. Rinse chicken; pat dry thoroughly.
2. In a small bowl, combine the garlic and water. Let sit for 5 minutes. Position a mesh strainer over a bowl, and pour the garlic water through to strain. Press on the solids to extract as much garlic water as possible.
3. Add the fish sauce, light brown sugar, sugar and pepper. Stir to dissolve. Transfer to a zipper lock bag, add the chicken legs and refrigerate for 2 hours, or overnight.
4. Remove the chicken from the refrigerator at least 20 minutes before preparation to remove some of the chill. Drain the chicken legs from the marinade and blot dry with paper towels. Reserve the marinade. Put the reserved marinade and chili garlic sauce in a large skillet and set it on the stove.
5. Bake the chicken legs at 400°F for approximately 12 minutes.
6. Heat the reserved marinade until bubbly and slightly syrupy. Add the chicken; stir, turn and coat in the syrup, which will turn sticky as it reduces and clings to the legs. Add a splash of water if you want to dilute the glazy bits in the skillet and get them to coat the legs. There should be no liquid left when you’re done coating.
Transfer to a plate, sprinkle with the garnish and enjoy hot.
Nutritional Information: Calories per Serving: 302, Calories from Fat: 158, Fat: 18 g, Trans Fat: 0 g (5 g Saturated Fat), Cholesterol: 115 mg, Sodium: 1170 mg, Carbohydrates: 11 g, Sugar: 11 g, Protein: 26 g