Ryan's Fire Hot Chicken Legs

We can thank Chef Michael Symon (...I am a very big fan) for this one. This recipe was inspired by his “Spicy Siracha Chicken Wings,” found in the February 2008 issue of Food and Wine. I made a few delicious changes to make it my own.

Prep. Time 10 minutes
Sitting time 30 minutes
Cooking time 100 minutes

Here is what you need:

4 Heaping Tbsp of Siracha sauce
2 Heaping Tbsp of Brown Sugar
3 Tbsp of limejuice
1 Tsp fresh ground cinnamon
¼ cup of water
6 large chicken legs
Some kosher salt
Some fresh ground black pepper

Pre-heat your oven to 375˚C.

Mix the sauce, sugar, limejuice, and cinnamon into a small container and stir it with a spoon until it is all perfectly mixed and let it sit for 30 mins.
Take your 6 chicken legs and place them flat into a medium casserole dish. Sprinkle some salt and pepper over the legs and place them into the pre-heated oven for 20 minutes.
Once the sauce mixture and the legs are ready; pull the legs out of the oven, pour the sauce mixture evenly over the legs and place it all back into the oven for 80 minutes.

In the end, you will have some very spicy, and sinfully scrumptuous chicken legs. I like to serve them with some Tikka rice and some fresh mixed salad. MMMMMMMMM.